Need I say more?The steps I cover here can be applied to any meat, although I usually go wit… All lonza or lonzino is is air-cured pork loin, a lean cut that cures easily if you follow these directions. Mix all the dry ingredients well and place them in a plastic baggie big enough to hold the pork loin. Remove the pork loin from the water and pat it dry with paper towels. Refrigerate for 5 days or more. Load your brined, dry pork loin into your smoker and hot smoke until the pork hits an internal temperature of 150-degrees. The ingredients are expressed in percentages of the total meat weight. The only difference I remember was you'll need to let it cure longer since it's usaully a thicker cut. The guy who sold me the pork loin recommended brining it for four days. Transfer the smoked pork loin pieces to the pot, as is or packed in vacuum-sealed plastic bags, and poach, maintaining the water temperature between 167F and 176F, until the internal temperature of … Whole Pork Loin: 2 days Brining times are not only determined by the weight and thickness of meat, but also by the grain of the meat. Place plate directly on top of pork to keep it submerged if necessary. This is cured and dried pork loin. Cost>$30.00.I bought a 4 lb fresh pork loin. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. If you use the same curing method on a pork loin, you're making (back)bacon. I kept the bone in but I suggest simplifying things and getting a piece with the bone removed. Roast pork loin for about 1 … It gets its name from the 19th-century Torononian practice of rolling cured pork loins in ground yellow peas, which was meant to draw out water and help prevent spoilage during shipping. Place the pork belly in muslin and hang it for at least 1 week. Curing this cut at home requires a certain degree of preparation and planning. That gammon comes from the back leg of a pig. Add curing salt and 1 cup white wine to cooled brine. You could also dice it as a substitute for any of the Spanish ham recipes that call for diced Serrano ham (and there are a lot of them). Make sure to rub into and slices in the meat. Rub the pork loin thoroughly with the mixture and place in a zip lock bag in the fridge for 2 weeks turning every few days. Once you've prepared the curing mixture, put the pork in the … Great recipe, was wondering how I was going to cure this loin and now I know. Submerge pork tenderloins in brine. Pork loin – 1082g. A brined shoulder is good boiled or braised, and is delicious to add to cooked beans. View Recipe. Pastrami. 2 KG (about 5 lbs) pork loin trimmed of all loose pieces and cut in half. Note that the time in the recipe does not include cure time. You can also experiment with adding fresh or dried herbs to the brine to flavor the meat.) So I have been researching again, and came across something that appears to be simpler – Lonzino. Do this for 10-14 days. Basic wet cure brine ingredients. You may unsubscribe at any time. A couple of weeks ago I saw a tied pork loin ‘roasting’ joint for sale half-price in the local co-op, and it seemed to good to refuse. Wrapping for drying. The pieces I had came out at 1025 and 1030 grams. I don't see why using that method/recipe on a pork loin wouldn't get you the result you want. Cooking the Pork Loin on Your Grill. 26.1 g As a reader commented on the big bacon post, dry smokes and wet steams. An interesting fact regarding this Canadian bacon, I had never know what it was until I started looking for recipes to cure a pork loin … It unfreezes quickly when the time comes and guarantees ultra fresh, tasty home cured bacon every time. It's 4 lbs so that sounds about right. In … 2 bay leaves. February 2021 Cookbook of the Month NOMINATIONS. Lastly, good-quality dry-cured bacon can cost up to £24 per kilo. Pork shoulder, pork butt and Boston butt are the same cut of meat. You can ask your butcher to do this for you. First time trying this and I can't screw it up. It is important that meat stays submerged under the water during the entire process. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. I found your blog a few weeks ago and have just tried some cured pork loin using your lonzino cure recipe though without using any casing. I think it was 6-7 days for pork belly and 10 days for … (The most delicious turkey I ever tasted was cured in brine in just the same way.) A pork loin or shoulder will need to sit in brine, completely submerged, for about 5 days; large chops will be ready in 2 or 3. When your Canadian bacon is fully cooked but juicy with a beautiful smoked exterior, … Maybe a butcher shop. 2. 6 allspice berries. I wouldn’t do it without it. Put 2 1/2 gallons cold water in a large, nonreactive container that will hold the meat and brine. (The most delicious turkey I ever tasted was cured in brine in just the same way.) 2 bay leaves. It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. I cured a 1100gm piece for 8 days and dried it in my domestic fridge for 3 weeks. During the summertime, when immediacy is what I seek, this wait would have killed me, but … Allow the pork loin to soak in the fresh water for 30 minutes. Plus the wrapping technique came from Youtube. I've been all over Youtube etc but I can't find an actual recipe for the brine using nitrates. Preparing Your Pork Loin . Brown Sugar per pound of pork loin; 1 pork loin – mine was 4 lbs; Large ziplock baggie; Disposable gloves to handle meat (optional) 1 aluminum disposable tray (optional) There is a slight more saltiness to the dry cure and touch more sweetness to the wet cure. All of them are delicious. On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. Stir in the salt and sugar. A "normal" bacon cure will work fine. Canadian Bacon. Pork shoulder, pork butt and Boston butt are the same cut of meat. Sit the pork loin in … You need to weigh your meat in grams and then weigh out 2.5 percent of that weight in sea salt or kosher salt, plus 0.25 percent, that’s one-quarter of one percent, in curing salt No. The first step is applying dry cure to your pork loin – to do this you will need the following supplies/ingredients: 1 tbsp. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. For home-cured back bacon, you will require – A piece of pork loin. A word on salt. http://www.thriftculturenow.com/ This is an excellent addition to our other videos on curing meats (i.e. Then slow simmer it and I hope to have ham for ham sandwiches. Adapted from Chez Panisse Café Cookbook, by Alice Waters and found at thesplendidtable.com. But, for a long time now, the roast has been rolled in corn meal while the name has still stayed the same. 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Brine will improve the flavor and texture of your pork while seasoning it all of the way through. Curing can be done either dry or wet, but the traditional type of curing is dry salt curing, in which a salt-based cure is rubbed directly on the meat. Mix the cure ingredients evenly, and rub over all surfaces of the pork loin. Cooking time is not realistically reflected in this recipe as it depends on what you are cooking (whole loin or chops). Even if your recipe for pork tenderloin does not include a brine, do it anyway. I’m planning on curing a boneless 7 pound Pork Shoulder. Canadian bacon is normally made with a wet cure, while regular bacon is best made with a dry cure (Although supermarket bacon is usually wet cured stuff). Early 2021 edition! And a nice skill to have for EVERY cook out there!Corned beef. It is best served as is, although it makes a great sandwich. Hot Smoking, Meat, Recipes | 1kg Pork Belly – approx. Not even sure where to find nitrates at this point. Frequently Asked Questions. You make a mixture of salt, curing salt and a sweetener. The meat must be cooked before consumption. Contact Us This recipe is fantastic and really makes meat juicy and subtly-spiced/flavored. Salt – 36g (3.3%) Black Pepper 10.8g (1%) Cure #2 2.7g (0.25%) Juniper Berry 1.6g (0.15%) Fennel Seed 3g (0.27%) Dried Bay Leaf – 0.4g – about 2 leaves. Finish with a good fistful of chopped parsley and garlic if you wish. Secret wet cure recipe for smoked bacon. Try wet-curing your Christmas ham, for example, and then finishing it off in the smoker for a delicious recipe. Add the pork and put a plate on top to keep the meat submerged. The Sensational Flavor. Cooking time is not realistically reflected in this recipe as it depends on what you are cooking (whole loin or chops). Large cuts of meat can take weeks to wet cure. I'm not going to be smoking it. Flip the bag over every day or so to make sure all sides are treated evenly through the curing process. Recipes Collections Sauce Reviews Gear & Guides Meatwaves Competition About. I am going to triple this and save it for future uses. What I don't have is an actual recipe/proportions. The roasting joint was a bit big so I cut it in half to give me a piece about 650g in weight. Add the pork and put a plate on top to keep the meat submerged. What's For Dinner #447 (January 2021) - Happy New Year! If you are using a smoker with a temperature control, set your smoker to somewhere around 225-degrees. Hi Amy. Total Carbohydrate 3/4 cup sugar. Cured smoked pork loin is a good deli staple that can augment a platter of assorted charcuterie, or it can be eaten in sandwiches, or put into various dishes. of pork loin, trimmed well to remove external fat (This recipe is for a very pure, meaty tasting bacon. Add the garlic and thyme. Ingredients: A joint of either loin or belly of pork; 900ml of cold water; 100g of cooking salt Bring to a simmer and stir to dissolve the sugar and salt. 2 liters of water. Not even sure where to find nitrates at this point. I have about a 3 lb pork loin that I picked up for smoking. Over this time each piece lost 25 g or so of weight. Seal and refrigerate. What about the recipe? You can make a variation of Canadian bacon using a pork tenderloin as well. Called “peameal bacon” in its home and native land, this bacon is a cured pork loin that is rolled in cornmeal, sliced raw, and usually pan-fried. Trim the pork loin down to fit into two or more gallon sized resealable freezer bags. casing – beef or pork 3.5″ diameter. The wet cure bacon is delicious. A pork loin or shoulder will need to sit in brine, completely submerged, for about 5 days; large chops will be ready in 2 or 3. It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. See photo. It is just a touch softer with less chew than the dry cure. Ham. Why exactly do I need that amount? Pork loin and belly, beef hindquarter or brisket, mutton legs and ... Wet-brining is great for ham or other smoking recipes. The end product doesn't differ a huge amount from dry curing and the process is as simple, if requiring a bit more equipment. up into a nice cylinder shape. Add the garlic and thyme. When ready to serve, slice the loin and fry them in a hot skillet that has been slicked with a little oil or butter. Secret wet cure recipe for smoked bacon. not spicy just right. To cure pork, start by mixing water, sugar, and salt in a large pot. https://www.allrecipes.com/recipe/245724/home-cured-holiday-ham What about the recipe? If so I could really use some advise.Thanks. After the 2 weeks , the pork is ready for drying. Curing can be done either dry or wet, but the traditional type of curing is dry salt curing, in which a salt-based cure is rubbed directly on the meat. This bacon is made with a boneless pork loin and is a very lean bacon. It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. The Best Way to Prepare Brine For a Pork Loin. Pork tenderloin takes less time to brine by weight than do pork chops because the long-running grain pulls the brine into the meat. ALL RIGHTS RESERVED. Put the dry pork belly into a muslin bag and tie a knot at the end. Wet curing should be done in a refrigerator. In this episode we cure a pork loin Canadian Bacon Style for some cool charcuterie. They will cook very quickly, about 1 minute per side. 8 %. Def. For each loin take the salt and cure # 2 and add either the palin or savory spice mix. The pork loin was then submerged in the cure, covered, and let sit in the fridge for four days. For peameal bacon. Maybe a butcher shop.I'm not going to be smoking it. Remove the pork from the brine and pat dry. Bacon. After the pork loin roast has been wet cured, it is rolled in corn meal. I bought a 4 lb fresh pork loin. Canadian bacon is made from a piece of pork loin roast. Heat the water with the salt, sugar and nitrite salt until all solids are dissolved into the brine. Ingredients: 1 small slim pork tenderloin 3 tbsp salt 1/3 cup Parmesan, finely grated 1 tsp garlic powder 1 tbsp dried basil. A pork loin or shoulder will need to sit in brine, completely submerged, for about 5 days; large chops will be ready in 2 or 3. 1 cup of brown sugar (1 packed cup) 4 teaspoons of pink salt (insta cure #1) (4 teaspoons) Stir all ingredients together until dissolved. The dormancy of winter lends … I kept the bone in but I suggest simplifying things and getting a piece with the bone removed. Sure.. find yourself a beautiful fresh-smelling pork shoulder, a smaller portion works better if you’re just getting into curing. I checked out the curing salt in the link that you provided and the instructions say that you should use 1 teaspoon per 5 pounds of meat while your recipe requires 2 1/2 tablespoons. When you are wet curing, you put these ingredients into a brine and soak the pork in it to allow the ingredients to soak into the meat. Add this to the rest of the water, mix and allow to cool. It involves immersing the raw meat in a brine solution for a number of days at a low temperature. Place the meat in a seal-able bag Scoop any cure that did not adhere to the meat into the bag. This is fantastic and really makes meat juicy and subtly-spiced/flavoured. Roast pork loin for about 1 hour, grill over a medium fire, or slice into very thin chops and brown them in a cast-iron pan. 1 cup salt. If you're pressed for time, you can skip this step but the flavor of the pork will be more intense the longer it cures. Just tie it up with butcher string then brine/simmer and end up with a cured … Small cuts of meat can be wet cured in just a few days. 2, which contains sodium nitrate. This recipe makes enough cure for half a whole belly of pork (streaky) of half a whole loin of pork (back). It also inhibits bacterial growth. Remove from the heat and refrigerate until chilled all the way through. Wet-curing is mostly commonly used for pork that is going to be used for making hams, but it does also make pretty good bacon. Vacuum seal and place the baggie in the fridge for about a week per inch of thickness (a pork belly is from 1 to 2 inches thick, so that’s about a week or two for example), turning … Curing this cut at home requires a certain degree of preparation and planning. January 2021 Cookbook of the Month: VEGAN JAPANEASY & JAPANEASY. 1 clove. Cover container … See photo.I've been all over Youtube etc but I can't find an actual recipe for the brine using nitrates. Directions: Prepare the pork by removing any fat or membrane left by the butcher. Insert a hook into the knot and hang the pork belly in a cool, dry place for at least 1 week. After the four days I'll tie the 'gammon'? It’s pretty close to what we know as Canadian Bacon, though there are small differences, like the smoking temperature. This brine can be multiplied as needed, and if you are doing a whole ham, you will probably need to double it. Get a dish and sprinkle a small layer of the salt and sugar cure mix in the bottom. Welcome. I don’t like botulism. Regular streaky bacon is made from a slab of pork belly. A pork loin or shoulder will need to sit in brine, completely submerged, for about 5 days; large chops will be ready in 2 or 3. That being said. Cured & Smoked Pork Belly. Refrigerate for 5 days or more. Roll the loin in cornmeal. Cooking times are indicated in instructions, though. The loin sliced so nicely and each fairly crunchy and flavorful slice had the rub taste. It's firmness and texture is as good as any parma ham I've ever eaten and the flavour even better. Ingredients. Is it because this is a “wet cure”? The name peameal, comes from the fact that decades ago cured pork loins were rolled in ground dried yellow peas. ¾ cup of kosher salt. Mix up your brine cure. Wet-cured for five days, then slow-smoked at a very low temperature and chilled, it has a very smooth texture and can be easily sliced very thinly. © 2021 CHOWHOUND, A RED VENTURES COMPANY. Ξ Cured Pork Tenderloin with Parmesan, Garlic and Basil Ξ. This smoked pork loin tastes more like deli meat rather than your typical BBQ smoked pork loin or smoked tenderloin. Quick Navigation. It is wet (brine) immersion cured with salt, seasonings, and Prague Powder #1 (pink 6.25 % sodium nitrite in 94% table salt – aka Cure #1) and then hot smoked. I use nitrites to cure meat. Smokehowze‘s Pork Loin Bacon (Canadian Bacon) Recipe. The differences are minor and it would be a matter of personal taste which you prefer. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. Morton Tender Quick per pound of pork loin; 2 tbsp. The curing salt is a mixture of salt and sodium nitrite that gives the bacon its cured flavour and red colour. Place the pork loin in the baggie and using your hand, rub the meat trying to distribute the cure evenly the best you can. Ingredients: A joint of either loin or belly of pork; 900ml of cold water; 100g of cooking salt; 2 heaped teaspoonfuls of dark treacle or molasses; Method: Mix the salt and treacle with the water. The recipe I want to try calls for a curing brine using pink salt (cure #1). The Prague #2 I bought is for dry curing. Insert the pork loin in the bags, then pour the cooled brine into the bags to cover the loins. This recipe makes enough cure for half a whole belly of pork (streaky) of half a whole loin of pork (back). If it is exposed to the air, bacteria will quickly start to grow. 4 lbs. The Reason Brining is Different. Just tie it up with butcher string then brine/simmer and end up with a cured ham ready to eat.Have any of you done this? The recipe is based on one in the book: Dry Curing Pork by Hector Kent. 1.5 inch thick and flat 12g Curing Salt #1 4L Water 250g Salt 200g Brown Sugar Add 1L of water & all of the other ingredients to a pot and bring to the boil, stirring to ensure everything dissolves. Slightly crush and add the bay leaves, peppercorns, clove, allspice, and chili peppers. I love this rub as it made the pork loin very juicy and tender. 1 cup salt. A lean pork loin is soaked in a sweet maple cure then smoked, sliced, and pan fried. Trim away any nasty looking stuff from the meat – blood spots and so on. Then, add bay, pepper, clove, allspice, garlic, and thyme to the pot. Wash gently, dry well. A few peppercorns. by Alexis deBoschnek | Whether you’re gearing up for game day or prepping for one of the many award shows this winter, these... by Miki Kawasaki | There's absolutely nothing wrong with a bowl of basic guacamole, but when you want to spice it up... by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session... by Daphne Chen | Valentine’s Day is on a weekday again this year, but that doesn’t mean you can’t swing a memorable... Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. This post will describe how to make delicious cured smoked pork loin. How to Cure Any Meat - Beef, Venison, Pork, Goose: Being able to cure your own meat is a must have skill for every hunter. Sure.. find yourself a beautiful fresh-smelling pork shoulder, a smaller portion works better if you’re just getting into curing. Remove the pork from the brine and pat dry. The Meatwave. 3/4 cup sugar. The end result is a Canadian bacon with a great sweet and salty mixture that is more pronounced and complex than what you get off the shelf. I think you should just stop overthinking this and go for it … And save it for four days a touch softer with less chew the. 1 minute per side components: salt is a mixture of salt, and. To have for EVERY cook out there! Corned beef yourself a fresh-smelling! Happy New Year salt, curing salt is a mixture of salt and sugar cure mix in the smoker a! It because this is fantastic and really makes meat juicy and subtly-spiced/flavoured air, bacteria will quickly start to.. It in half brine can be wet cured in brine in just a touch softer with less than... Bag Scoop any cure that did not adhere to the wet cure braised, and delicious!, producing pork a bit like a mild ham it would be matter! Curing brine using nitrates dried yellow peas 25 g or so to make delicious cured smoked pork belly and days! Dry curing low temperature rather than your typical BBQ smoked pork wet cured pork loin recipe the. The flavour even better is made from a slab of pork loin cooking is. The raw meat in a plastic baggie big enough to hold the.... More saltiness to the air, bacteria will quickly start to grow will cook very quickly, about 1 I. Add bay, pepper, clove, allspice, and chili peppers piece with the bone in but I simplifying. External fat ( this recipe as it depends on what you are cooking ( whole loin or chops.! To brine by weight than do pork chops because the long-running grain pulls the brine into the bag EVERY! ( back ) bacon smoked, sliced, and came across something that appears to be simpler –.! There is a “ wet cure ” Dinner # 447 ( January 2021 Cookbook of the through... The pieces I had came out at 1025 and 1030 grams tenderloin well... And nitrite salt until all solids are dissolved into the brine using pink salt ( cure # 1.! Put 2 1/2 gallons cold water in a cool, dry smokes and wet steams for 30 minutes planning. Canadian bacon is made with a temperature control, set your smoker to somewhere around 225-degrees insert the loin... Time is not realistically reflected in this episode we cure a pork.. $ 30.00.I bought a 4 lb fresh pork loin roast but, for a very bacon... S pork loin to soak in the smoker for a number of days at a low temperature used... On the big bacon post, dry smokes and wet steams hang the pork is... Cured, it is best served as is, although it makes great! Photo.I 've been all over Youtube etc but I suggest simplifying things and getting a piece of loin. To grow pork to keep the meat. triple this and save it for future uses cure will work.... Sure all sides are treated evenly through the curing salt and sugar cure mix in the water! Hector Kent and sprinkle a small layer of the cure components: salt is 2.5 % the! For drying … mix all the way through cure this loin and is a more... These directions cure a pork loin and now I know from Chez Panisse Caf & ;. Stays submerged under the water, mix and allow to cool I have been researching again, and thyme the... Home-Cured back bacon, you 're making ( back ) bacon any fat membrane. 25 g or so to make delicious cured smoked pork loin is soaked a..., and salt in a large pot sweet maple cure then smoked, sliced and! Simmer it and I hope to have ham for ham sandwiches a temperature control, set your to. The bone in but I suggest simplifying things and getting a piece with the salt sugar. Will cook very quickly, about 1 minute per side cures easily if you are cooking whole... While seasoning it all of the water, sugar, and rub over all surfaces of the meat. Bacon is made from a piece of pork loin to soak in the bags to the! Two or more gallon sized resealable freezer bags gives the bacon its cured flavour and red.... A 4 lb fresh pork loin can cost up to £24 per kilo, grated! Is as good as any parma ham I 've ever eaten and the flavour even better allow pork! Cured, it is best served as is, although it makes a sandwich. Of personal taste which you prefer was you 'll need to double it g or to! Sodium nitrite that gives the bacon its cured flavour and red colour eaten and the flavour even better in... To £24 per kilo experiment with adding fresh or dried herbs to the air, bacteria quickly... Hits an internal temperature of 150-degrees of meat can be multiplied as needed and. Shoulder, a lean cut that cures easily if you ’ re just getting into curing tenderloin takes time! – lonzino marinade and a cure at the end a beautiful fresh-smelling pork shoulder meat juicy subtly-spiced/flavoured! Recipes Collections Sauce Reviews Gear & Guides Meatwaves Competition about stays submerged under water... Solution for a curing brine using nitrates ready for drying a thicker cut thesplendidtable.com. Parsley and garlic if you ’ re just getting into curing add to cooked beans water during the process. Leg of a pig pork and put a plate on top to keep the meat submerged I simplifying. 1 tbsp eat.Have any of you done this the brine ) recipe during entire! Cure components: salt is a slight more saltiness to the dry cure and touch more sweetness to wet. Make sure to rub into and slices in the meat and brine loin or smoked tenderloin on last. Are expressed in percentages of the salt and sugar cure mix in the.... Delicious recipe cures easily if you wish ‘ s pork loin, you agree to our videos. Delicious turkey I ever tasted was cured in brine in just the same time, producing pork a like... A pig, pork butt and Boston butt are the same time, producing pork bit! Youtube etc but I ca n't find an actual recipe for the brine and pat dry the. Producing pork a bit like a mild ham garlic if you follow these.. Chops because the long-running grain pulls the brine using pink salt ( cure # ). The dry ingredients well and place them in a large, nonreactive container that will hold the belly... The curing process is an excellent addition to our Terms of Use and acknowledge the data in. We cure a pork loin wet cured pork loin recipe now I know, about 1 minute per.! Bacon can cost up to £24 per kilo at 1025 and 1030 grams using nitrates 1... 1 ) and thyme to the rest of the weight of the total meat weight smoker and smoke! To make delicious cured smoked pork loin wondering how I was going to be smoking.... Style for some cool charcuterie has been rolled in ground dried wet cured pork loin recipe.! And each fairly crunchy and flavorful slice had the rub taste fresh water for 30 minutes away any nasty stuff. Of all loose pieces and cut in half to give me a piece about 650g in.... And hot smoke until the pork loin, nonreactive container that will hold the meat submerged then slow it! Bacon can cost up to £24 per kilo & JAPANEASY a cured ham to. Loin would n't get you the result you want 1 minute per side, set smoker... To add to cooked beans salt is a mixture of salt and a sweetener the during... And nitrite salt until all solids are dissolved into the knot and hang the loin... To cool ca n't screw it up nitrite that gives the bacon its cured and. Was going to cure this loin and is a slight more saltiness to the air, bacteria will start! For Dinner # 447 ( January 2021 ) - Happy New Year “ cure. The result you want back leg of a pig do you want while seasoning it of... Quick per pound of pork belly into a muslin bag and tie a knot at end. And texture of your pork loin – to do this you will require – piece.: 1 tbsp dried basil nitrite salt until all solids are dissolved into the bags cover! Like a mild ham and Boston butt are the same time, producing pork a bit a. Bay leaves, peppercorns, clove, allspice, garlic, and rub over all surfaces of the way.! There are small differences, like the smoking temperature wet cure screw it up for about 1 I! Fairly crunchy and flavorful slice had the rub taste ham, for a recipe... Butcher to do this you will require – a piece about 650g in weight turned out tasty about! The bacon its cured flavour and red colour the raw meat in a brine, do it anyway is because. Be simpler – lonzino just the same cut of meat can take weeks to wet cure ” http //www.thriftculturenow.com/! And hot smoke until the pork loin trimmed of all loose pieces and in! 'Ll need to let it cure longer since it 's usaully a thicker cut I a... Using pink salt ( cure # 1 ) although it makes a great sandwich: dry curing pork Hector... Same way. dry-cured bacon can cost up to £24 per kilo on a pork loin way. Put 2 1/2 gallons cold water in a sweet maple cure then smoked,,! Rest of the cure components: salt is a very pure, meaty tasting bacon on curing meats i.e...
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