Cured Pork Loin Recipe

Cured Pork Loin Curing Your Own Bacon Preserve

WEBNov 5, 2020 · Dry Cure Mix Recipe. 450g Salt. 340g Dark Brown Sugar. If using Curing Salt / Pink Salt (optional for this recipe) 50g Pink Salt / …

Rating: 4.5/5(2)
1. Get a dish and sprinkle a small layer of the salt and sugar cure mix in the bottom. Sit the pork loin in the cure, cover the pork loin with the cure mix and try to get a nice thick even coat across the entire surface of the pork.
2. Once the pork is thoroughly coated drop it into the bag and either vacuum out the air or squeeze as much air out as possible (lowering the bag into a bowl of water will help it form around the meat). Put the pork back into the refrigerator and leave it for 24 hours.
3. After 24 hours in the fridge you will notice a lot of liquid has been drawn from the pork. Turn the bag over to redistribute the liquid and cure and leave for another 2 days turning a couple of times in between for an even cure.
4. After 3 days the cure will have penetrated right through to the centre of the pork loin. If it is particularly thick (more than a couple of inches) you can leave the bacon to cure for 1 or 2 more days in the fridge. I find 3 days is enough in most cases.

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Lonzino, Air Cured Pork Loin Hunter Angler Gardener …

WEBFeb 18, 2008 · Mix all the dry ingredients. Rub them well into the loin, then put the meat into a plastic bag or wrap with plastic wrap. This is to keep …

1. Mix all the dry ingredients. Rub them well into the loin, then put the meat into a plastic bag or wrap with plastic wrap. This is to keep it from drying out. Keep the meat refrigerated for a week to 12 days.
2. When the meat has firmed up, remove from the wrap, rinse it off and then let it dry on a rack for 2 to 3 hours. I use a portable fan set on low to oscillate over the meat.
3. Truss the meat with kitchen twine (the white stuff) as you would a roast. Leave a long loop at one end so you can hang the meat. You can also use pre-made sausage netting.
4. Hang the meat in a cool place to dry. It needs to be humid, about 70 percent humidity. How long? At least another 12 days. It should feel firm throughout and be a pleasing red. How long can you hang it? Up to six months or more, but it will become harder and drier the longer it hangs. If you've found you have dried it too much, let it go all the way to hard-as-a-rock stage. Then use a microplane grater to grate the dried meat over pasta or rice.

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