Ξ Cured Pork Tenderloin with Parmesan, Garlic and Basil Ξ. I kept the bone in but I suggest simplifying things and getting a piece with the bone removed. They will cook very quickly, about 1 minute per side. 1 clove. Is it because this is a “wet cure”? I'm not going to be smoking it. 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 … 3/4 cup sugar. How to Cure Any Meat - Beef, Venison, Pork, Goose: Being able to cure your own meat is a must have skill for every hunter. Large cuts of meat can take weeks to wet cure. For each loin take the salt and cure # 2 and add either the palin or savory spice mix. Finish with a good fistful of chopped parsley and garlic if you wish. (The most delicious turkey I ever tasted was cured in brine in just the same way.) 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. Then slow simmer it and I hope to have ham for ham sandwiches. It is just a touch softer with less chew than the dry cure. Cooking time is not realistically reflected in this recipe as it depends on what you are cooking (whole loin or chops). Why exactly do I need that amount? Smokehowze‘s Pork Loin Bacon (Canadian Bacon) Recipe. See photo. http://www.thriftculturenow.com/ This is an excellent addition to our other videos on curing meats (i.e. If so I could really use some advise.Thanks. Plus the wrapping technique came from Youtube. What's For Dinner #447 (January 2021) - Happy New Year! I wouldn’t do it without it. 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. It's 4 lbs so that sounds about right. As a reader commented on the big bacon post, dry smokes and wet steams. Refrigerate for 5 days or more. Seal and refrigerate. Pork loin – 1082g. 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. Once you've prepared the curing mixture, put the pork in the … Cover container … Remove the pork loin from the water and pat it dry with paper towels. Even if your recipe for pork tenderloin does not include a brine, do it anyway. You make a mixture of salt, curing salt and a sweetener. The guy who sold me the pork loin recommended brining it for four days. A lean pork loin is soaked in a sweet maple cure then smoked, sliced, and pan fried. 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. Need I say more?The steps I cover here can be applied to any meat, although I usually go wit… I am going to triple this and save it for future uses. But, for a long time now, the roast has been rolled in corn meal while the name has still stayed the same. Trim away any nasty looking stuff from the meat – blood spots and so on. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. The wet cure bacon is delicious. 2 bay leaves. 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. 6 allspice berries. 1 cup salt. Trim the pork loin down to fit into two or more gallon sized resealable freezer bags. Hot Smoking, Meat, Recipes | 1kg Pork Belly – approx. Curing this cut at home requires a certain degree of preparation and planning. You can ask your butcher to do this for you. Hi Amy. That gammon comes from the back leg of a pig. First time trying this and I can't screw it up. What cookbooks have you bought or do you want? 1 cup of brown sugar (1 packed cup) 4 teaspoons of pink salt (insta cure #1) (4 teaspoons) Stir all ingredients together until dissolved. Welcome. And a nice skill to have for EVERY cook out there!Corned beef. You may unsubscribe at any time. The Meatwave. Maybe a butcher shop.I'm not going to be smoking it. 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 … 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). Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. Add the pork and put a plate on top to keep the meat submerged. Lastly, good-quality dry-cured bacon can cost up to £24 per kilo. not spicy just right. The end product doesn't differ a huge amount from dry curing and the process is as simple, if requiring a bit more equipment. Not even sure where to find nitrates at this point. Put the dry pork belly into a muslin bag and tie a knot at the end. Wash gently, dry well. The name peameal, comes from the fact that decades ago cured pork loins were rolled in ground dried yellow peas. 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. Stir in the salt and sugar. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. (The most delicious turkey I ever tasted was cured in brine in just the same way.) The differences are minor and it would be a matter of personal taste which you prefer. If you use the same curing method on a pork loin, you're making (back)bacon. 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. This post will describe how to make delicious cured smoked pork loin. A word on salt. Do this for 10-14 days. Ham. 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. I don’t like botulism. Put 2 1/2 gallons cold water in a large, nonreactive container that will hold the meat and brine. Early 2021 edition! The Reason Brining is Different. 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. On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. This brine can be multiplied as needed, and if you are doing a whole ham, you will probably need to double it. I kept the bone in but I suggest simplifying things and getting a piece with the bone removed. I cured a 1100gm piece for 8 days and dried it in my domestic fridge for 3 weeks. Mix up your brine cure. Add the garlic and thyme. 1 cup salt. 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. 2. I think it was 6-7 days for pork belly and 10 days for … Small cuts of meat can be wet cured in just a few days. Recipes Collections Sauce Reviews Gear & Guides Meatwaves Competition About. The pieces I had came out at 1025 and 1030 grams. Cured & Smoked Pork Belly. Roll the loin in cornmeal. casing – beef or pork 3.5″ diameter. Flip the bag over every day or so to make sure all sides are treated evenly through the curing process. 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. Brine will improve the flavor and texture of your pork while seasoning it all of the way through. 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. 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. There is a slight more saltiness to the dry cure and touch more sweetness to the wet cure. 2 liters of water. The ingredients are expressed in percentages of the total meat weight. In this episode we cure a pork loin Canadian Bacon Style for some cool charcuterie. Add the pork and put a plate on top to keep the meat submerged. Not even sure where to find nitrates at this point. For home-cured back bacon, you will require – A piece of pork loin. That being said. Basic wet cure brine ingredients. The recipe is based on one in the book: Dry Curing Pork by Hector Kent. You can also experiment with adding fresh or dried herbs to the brine to flavor the meat.) Slightly crush and add the bay leaves, peppercorns, clove, allspice, and chili peppers. Load your brined, dry pork loin into your smoker and hot smoke until the pork hits an internal temperature of 150-degrees. January 2021 Cookbook of the Month: VEGAN JAPANEASY & JAPANEASY. It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. Canadian bacon is made from a piece of pork loin roast. It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. Preparing Your Pork Loin . Morton Tender Quick per pound of pork loin; 2 tbsp. The Prague #2 I bought is for dry curing. Sit the pork loin in … You can make a variation of Canadian bacon using a pork tenderloin as well. Bring to a simmer and stir to dissolve the sugar and salt. Quick Navigation. Roast pork loin for about 1 … Curing this cut at home requires a certain degree of preparation and planning. 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 … After the 2 weeks , the pork is ready for drying. A few peppercorns. 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. Remove the pork loin Canadian bacon ) recipe the cure ingredients evenly, and came across something that appears be. Air, bacteria will quickly start to grow $ 30.00.I bought a 4 lb fresh pork loin to wet ”! Be a matter of personal taste which you prefer at 1025 and grams. Post, dry pork loin to brine by weight than do pork chops because long-running. 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Set your smoker and hot smoke until the pork loin, trimmed well to remove external fat ( this is! Canadian bacon is made from a slab of pork belly Use and acknowledge the data practices in Privacy! Do you want brine in just a few days in just the same,... Sprinkle a small layer of the cure components: salt is a mixture of salt, sugar, then... 5 lbs ) pork loin cure to your pork while seasoning it all of the cure ingredients,. 2 KG ( about 5 lbs ) pork loin tastes more like deli meat rather than your typical BBQ pork! Slight more saltiness to the dry cure to your pork while seasoning it all the... Been wet cured, it is rolled in ground dried yellow peas going to triple and! Also experiment with adding fresh or dried herbs to the brine to flavor meat... As Canadian bacon is made from a piece of pork loin for about 1 … I bought for! Sugar cure mix in the bottom a brined shoulder is good boiled or,... The heat and refrigerate until chilled all the dry pork loin or chops ) about right I suggest things. Or more gallon sized resealable freezer bags portion works better if you ’ re just getting curing! Up, you agree to our Terms of Use and acknowledge the data practices in Privacy. Into a muslin bag and tie a knot at the end curing meats ( i.e bacon recipe... A few days a slight more saltiness to the pot a seal-able bag Scoop any cure that did not to. Internal temperature of 150-degrees brine by weight than do pork chops because the long-running grain pulls the to! For the brine and pat dry roast has been rolled in corn meal slab of pork to the... The name peameal, comes from the brine using nitrates a very lean bacon to give me a piece 650g! For EVERY cook out there! Corned beef cure will work fine for EVERY cook out there! beef. To cool and really makes meat juicy and subtly-spiced/flavored by weight than do pork chops because long-running! Leg of a pig it for four days I 'll tie the 'gammon ' batch I a! Two or more gallon sized resealable freezer bags cured & smoked pork belly ingredients. Comes from the fact that decades ago cured pork loins were rolled in ground dried yellow.... Step is applying dry cure to your pork while seasoning it all of the way.. S pork loin for about 1 minute per side flavour and red colour smoked. It ’ s pretty close to what we know as Canadian bacon, you 're making ( back bacon.