Meat hanging and meat curing are processes as old as civilization. Before refrigeration, long-term storage of meat was rather difficult in warm or humid climates. Because they are useful, many different peoples and cultures have come up with their own ways to cure and hang things, which is also known as “aging.” The process of aging isn’t overly complicated, and you can even do it in your own home. Today, let’s take a look at the expert’s guide to meat hanging.
When meat is “hung” the process that is occurring is called aging. The first important distinction we need to make is between aging and curing. While both processes share some similarities, they are fundamentally different in their application.
As we can see, aging and curing are similar, but they are not identical. While curing is a useful and interesting practice, we’ll focus solely on aging today.
Aged meats (whether dry-aged or wet-aged) possess a significantly different taste and texture than their fresh, non-aged counterparts. Since the process of aging meat (usually in the form of beef steaks) takes a lot of time and energy, restaurants that sell it can charge a lot more. Take Bern’s Steak House, for example. Lots of people think it’s the best steakhouse in the US, and the prices on the menu follow that. A 9-oz aged Châteaubriand steak costs about $50, or $90 per pound.
Within the realm of aging, there are two different methods: wet and dry. Due to a lack of specialized plastics and materials, dry-aging was the only way to age meat until the middle of the 20th century.
The mechanism of dry-aging is exactly as it sounds: dry. The same applies to wet-aging. Typically, wet-aging takes place in the plastic bag (vacuum-sealed, typically) that the meat is shipped in. Before the invention of high-quality plastics, this was not possible. Be careful when buying “aged” meat at a supermarket or restaurant. Wet-aged meat does not carry the same flavor or texture as dry-aged meat and should cost considerably less.
Because “meat hanging” must, by definition, be dry-aging, we’ll focus there. So, how does one actually go about dry-aging meat?.
First, you’ll need to select which cut(s) you’d like to age. According to Dean Poll, owner of Gallaghers Steakhouse, NYC, the choice of cut is arbitrary. It’s up to you to choose which cuts you want to try, but ribeye, sirloin, and New York strip are the most common.
Once you have your cut(s) in hand, it’s time to start prepping. Since the crust will be cut off, there’s no need to season or salt the meat ahead of time. You should first rinse your cut, dry it off, and lightly wrap it in cheesecloth. Drying the meat is especially important – excess water makes it much more likely for bacteria to grow.
Do not let meat age in your regular fridge! If you have a big commercial fridge, that is the best place to do it to start. In lieu of that, you’ll want to purchase a separate, smaller unit. This is for two reasons. First, the temperature and humidity need to be tightly controlled. They should fall around 38° F and 75%, respectively. If the door is constantly being open and shut, these will fluctuate rapidly, degrading meat quality. Secondly, the aging process can be messy. Excess blood and water will seep out of the meat, and they can contaminate other foods. If you want to put your cut in the fridge, put it on a metal rack over a large pan. The rack allows for adequate airflow and the pan will catch any drippings. It is a good idea to invest in a separate (ideally bluetooth) thermometer. This will let you check your fridge’s temperature without having to open it (or use the one that comes with it).
This is likely the hardest part. In a typical restaurant setting, steaks will be aged for about four weeks. The length of time to age your cuts will be dependent on personal preference. Many people don’t notice a big difference in taste after 10 days, and some home cooks will let the meat sit for more than 100 days.
When you take the steak out of the fridge, you might see a thin, white layer all the way around the outside. This is mold – but it’s not a problem. This mold forms a large outer “crust” on the meat. You’ll want to cut that off first. Don’t throw these away—they can be used the same way as fat trimmings. We won’t go into any specifics about how to cook steaks here, but make sure the internal temperature reaches at least 145° F!
Hanging pork in a cooler after slaughter is a time-honored tradition for naturally tenderizing the meat before butchering But with food safety being a top concern, many homesteaders wonder – how long can you safely hang pork in a cooler? This article will cover proper cooler temperatures, expected hanging times, and tips to maximize shelf life.
Overview of Hanging Pork
After slaughtering a pig, whole carcasses or sides are often hung in a cooled environment before cutting and processing. This allows natural enzymes to tenderize the meat over time. It also firms up the fat and develops flavor.
Hanging needs cool enough temperatures to keep things from going bad but not so cold that they stop aging. For pork, the ideal temperature range is 33-40°F. Commercial buildings have special chilling rooms, but homesteaders can get close with an insulated fridge or cooler.
However, pork’s lower fat content means it can only hang so long before quality declines Follow these guidelines to safely maximize the tenderizing effects without sacrificing freshness
Expected Hanging Time by Meat Type
Hanging time duration varies by animal protein:
- Beef: 9 to 14 days.
- Lamb: 7 to 14 days.
- Pork: 4 to 10 days.
Pork has a shorter optimal window than beef or lamb. Beyond 10 days, the meat will likely start to deteriorate.
Factors like cooler temperature, humidity, and pork’s fat content impact how long it can age before losing quality. Stick within 4-10 days for best results.
Proper Temperature For Hanging Pork
For tenderizing enzymes to work, pork needs to hang at 33-40°F. Colder than that and the process slows or stops completely. Warmer than 40°F, and spoilage bacteria multiply faster.
Monitor cooler temperatures with a thermometer and adjust as needed. Some tips:
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Hang pork in the coolest part of the cooler, away from the door.
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Add ice blocks if needed to keep it 33-40°F, especially in warm weather.
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Cracking the door can raise temps; close it to maintain consistent coolness.
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Insulate the cooler using blankets or sleeping bags to retain cold air.
It takes diligence to maintain the sweet spot through changing outdoor temperatures. Check the thermometer twice a day and adjust ice or insulation as needed.
Signs Pork Has Exceeded Hanging Time
After 4-10 days, pork will show signs of deterioration. Look for:
- Strong odors – sour, ammonia, rotten.
- Slime formation.
- Discoloration – greenish, grayish hues.
- Mold growth.
Trust your nose – rancid odors mean the meat has gone off. Discard any questionable pork rather than risk foodborne illness.
Tips For Maximizing Shelf Life
Follow these tips to safely get the most tenderizing effect within pork’s limited hanging time:
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Hang only in coolers that maintain 33-40°F.
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Monitor temps; adjust ice and insulation as needed.
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Keep the cooler fully closed to ensure a stable environment.
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Hang whole sides rather than individual cuts, which spoil faster.
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Limit light exposure which can encourage mold growth.
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Use the first 4-7 days for maximum freshness.
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Don’t push beyond 10 days maximum.
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Check frequently for off-odors, slime, or spoilage.
With attention and regulated temperatures, you can safely hang pork for up to 10 days to develop flavor and tenderize the meat.
The Bottom Line
Hanging pork in a cooler tenderizes meat but requires diligent monitoring. For best quality pork:
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Maintain a 33-40°F temperature.
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Hang whole sides rather than individual cuts.
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Limit hanging time to 4-10 days maximum.
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Frequently check for signs of spoilage.
Follow strict cooler temperatures and times. Although pork can’t hang as long as beef or lamb, you can maximize shelf life by giving the meat 4-10 days to naturally tenderize before cutting and wrapping.
BUTCHER EXPLAINS AGING MEAT VS ROTTEN MEAT – How Do You Age Meat Safely?
FAQ
How long can a pig hang in the cooler before processing?
How long should pork be hung?
What temperature should it be to hang pork?
How long can you hang meat in a cooler?
Is it safe to leave pork in a cooler?
With a thermometer, it’s safe to leave the pork in the cooler until it reaches 140°F. Pitmasters often use insulated food boxes, like “Cambros”, to hold and rest their barbecue meats. Inserting a thermometer probe into the pork butt while it’s resting and using alarms can ensure the meat is kept at a safe temperature.
How long to hang pork?
7 days to hang pork is fine. I home butcher and only age the meat for 2-3 days, but if the pigs were at a professional butcher’s they were certainly kept cold enough and a week hang time will be absolutely fine. As with most things, it looks like opinions vary on this subject. I’ll just post what I know and you all can take it from there.
Can you put pork in a cooler?
Inserting a thermometer probe into the pork butt while it’s resting and using alarms can ensure the meat is kept at a safe temperature. Keeping the wrapping on the pork when placing it in the cooler can help hold in heat and juices, and wrapping the pork in a towel can add additional insulation. Why Rest Pork In A Cooler?
How long can you leave a pork butt in a cooler?
However, it’s important to note that without a thermometer, it’s recommended not to leave the pork butt in the cooler for longer than 4 hours as this is when microbial growth can occur. With a thermometer, it’s safe to leave the pork in the cooler until it reaches 140°F.