CURING PORK LOIN RECIPES

More about "curing pork loin recipes"

DRY CURED CALABRIAN PORK TENDERLOIN – 2 GUYS & A COOLER

Dry Cured Calabrian Pork Tenderloin – 2 Guys & A Cooler image

A delicious dry cured meat with a smoky kick

Provided by Eric

Categories Charcuterie

Total Time 50460 minutes

Prep Time 60 minutes

Yield 500

Number Of Ingredients 12

Ingredients

500 g pork tenderloin
collagen sheet (this is the wrap you'll be using if you have a drying chamber)
dry aging sheet (this is the wrap you'll be using if you plan on drying this in your home refrigerator)
12.5 g Kosher Salt
1.25 g Insta Cure #2
2.5 g black pepper
3.75 g sugar
1 g dried rosemary
3.75 g minced garlic
2 each juniper berries (crushed)
white wine (or sambuca)
Calabrian Pepper Powder (enough to coat the entire muscle)

Steps:

Trim your pork tenderloin and remove any silver skin.
Weigh your tenderloin and type the weight in the box above. The box reads, "How much do you want to make?"
Combine all of the "cure" ingredients and rub them onto your meat. Be sure to include 100% of all the cure spices. You don't want to leave any spices behind. Place the meat (and any spices that are left in the tray) in a bag and vacuum seal it (or a zip lock bag and remove as much air as possible).
Once your meat has been vac sealed place it in your refrigerator for 6 days. Be sure to turn and massage the meat daily.
After 6 days your meat has been cured and you can remove it from the fridge. Wash off any excess seasonings, liquid, and blot dry with a paper towel. Sprinkle the meat with a little white wine or sambuca then coat the tenderloin with Calabrian chili pepper powder.
Place the cured/Calabrian pepper coated tenderloin onto a collagen sheet and wrap. Secure with elastic netting or butchers twine. Weigh the meat and record the weight. Finally prick with a sausage pricker.
Hang in a drying chamber that has a controlled temperature of 55F and a humidity of 80% till 35% of the weight has been lost.
If you plan on drying this in your home refrigerator
Storage instructions

CURED PORK LOIN - CURING YOUR OWN BACON - PRESERVE & PICKLE

There is nothing quite like bacon, whether it be in a sandwich, chopped into lardons or to enhance the flavour of the dish. In the UK we have back bacon which might be known in other countries as Canadian bacon. This bacon is also made without nitrites which I will explain a bit more about … Cured Pork Loin – Curing Your Own Bacon …
From preserveandpickle.com

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CAN PORK LOIN BE USED FOR YOUR PULLED PORK RECIPE?

When you are doing a smoked pork loin you're not looking for the fall off the bone texture that you do with the pork butt, ready to be shredded, it's more about producing a smoke flavoured meat that's ripe and juicy for slicing. To that end, the smoking time is going to be shorter albeit still dependent on the size of your loin…
From barbecue-smoker-recipes.com

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GERMAN CURED AND SMOKED PORK LOIN RECIPE

26/01/2022 · German smoked pork, "Kasseler", is a salt-cured pork loin or pork chop which is smoked with beechwood or alder. Germans use "Kasseler" as a tasty addition to kale and cabbage recipes …
From thespruceeats.com

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HOW TO MAKE LONZINO, AIR CURED PORK LOIN - HUNTER ANGLER ...

18/02/2008 · Note that the time in the recipe does not include cure time. A word on salt. 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 …
From honest-food.net

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A COMPLETE GUIDE TO PORK CUTS - THE SPRUCE EATS

17/09/2020 · Pork Blade Roasts (a.k.a. pork rib end roast, pork 7-rib roast, 5-rib roast, rib end pork loin) are fattier than other roasts, but less expensive and …
From thespruceeats.com

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MEAT CURING - CANADIAN BACON - MORTON SALT

The combination of Morton ® Tender Quick ® and granulated sugar result in this slightly sweet, meaty breakfast meat perfect for everything from eggs Benedict to BLTs. Ingredients. 1 boneless pork loin; 1 tablespoon Morton ® Tender Quick ® mix mix per pound of loin; 1 teaspoon granulated sugar per pound of loin; Directions. Trim fat from pork loin.
From mortonsalt.com

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CURING MEAT FOR SAUSAGES - MEATS AND SAUSAGES

Curing not only develops pink color, but also a characteristic curing flavor. Make two meat balls, one cured with salt only and another with salt and sodium …
From meatsandsausages.com

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PORK - WIKIPEDIA

Pigs are the most widely eaten animal in the world, accounting for about 36% of meat production worldwide. As a result, large numbers of pork recipes are developed throughout the world. Jamón is the most famous Spanish inlay, which is made with the back legs of a pig. Feijoada, the national dish of Brazil (also served in Portugal), is traditionally prepared with pork …
From en.m.wikipedia.org

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HOW TO MAKE BUCKBOARD BACON FROM A PORK BUTT – JESS PRYLES

The other aromatic ingredients are not influential to the cure itself, so are not calculated as part of the ratio. My recipe below is for a 4lb pork butt, but you can use this handy calculator to adjust the quantities to your exact meat weight. A note on pink curing …
From jesspryles.com

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BACON BRINE RECIPES

Fully submerge pork loin in cure and let sit in refrigerator for 3 to 5 days. Remove pork from cure and place in large container. Add enough fresh water to fully submerge loin. Let sit for 30 minutes, then remove pork …
From tfrecipes.com

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HOW TO MAKE BUCKBOARD BACON FROM A PORK BUTT – JESS PRYLES

One of the most popular recipes I’ve ever published was my guide on how to make your own ... too. Traditionally, American bacon is made from the belly only. Fun fact: Canadian bacon is made from pork loin, and Australian bacon is the loin …
From jesspryles.com

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BACON BRINE RECIPES

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SPIT ROASTED PORK ON THE BARBECUE ROTISSERIE

For doing spit roasted pork at home ask your butcher for a good sized rolled pork loin. It’s a tasty cut and with the skin on offers a great opportunity for some crispy crackling. The spit roasted pork recipe itself (in terms …
From barbecue-smoker-recipes.com

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HOW TO CURE PORK: 14 STEPS (WITH PICTURES) - WIKIHOW

22/05/2020 · Curing your own pork is a great way to customize flavors and control the preservation process. Decide what cut of pork you'd like to cure and choose a dry rub or wet brine. Coat the pork in a dry rub containing curing salt and seasonings or submerge it in a salty seasoned brine. Leave the pork …
From wikihow.com

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PORK & BEEF PRODUCTS - COLEMAN NATURAL

This keto-friendly pork sausage is the perfect addition to a variety of recipes, any way you slice it. MORE . Applewood Smoked Uncured Ham. Smoking ham over applewood gives it a distinctively sweet and smoky …
From colemannatural.com

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CHINESE BARBEQUE PORK (CHAR SIU) - ALLRECIPES

I made this again but used pork butt instead of pork loin, OMG what a difference. This was outstanding better than any take Chinese Take Out I have had. I did not use curing salt, but I did liberally salt the meat before I smoked it …
From allrecipes.com

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COTTAGE BACON - FOX VALLEY FOODIE

30/03/2021 · Pork Shoulder Roast - Look for labels such as Boston butt, pork butt roast, picnic roast, or picnic shoulder.Ideally, you want to find a boneless roast, but it is common for the bone to still be intact. Prague Powder - Also known as curing …
From foxvalleyfoodie.com

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PORK SHOGAYAKI (GINGER PORK) - RECIPETIN JAPAN

18/04/2017 · Pork shogayaki (生姜焼き, ginger pork) is a thinly sliced sautéed pork full of ginger flavour, which makes the sauce so tasty. It is one of the most popular recipes on the lunch menu as well as the bento box …
From japan.recipetineats.com

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PEAMEAL BACON AND BACK BACON RECIPES - CELEBRATION GENERATION

29/10/2020 · 1 - Get a nice looking pork loin roast. 2 - Trim back the fat so there’s only a thin layer remaining on the roast. 3 - Prepare the brine, bringing it to a boil and allowing it to cool. 4 - Put the brine and pork loin into a …
From celebrationgeneration.com

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HOW IS BACON MADE? | WHAT IS BACON & WHERE DOES IT COME FROM

02/01/2020 · Some recipes use large chunks of slab bacon, but since bacon is usually cooked in slices, you’ll usually want to cut it yourself to create slices of your desired thickness. 2. Thick-Cut Bacon. One of the …
From sclydeweaver.com

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HOW IS BACON MADE? | WHAT IS BACON & WHERE DOES IT COME F…

02/01/2020 · Some recipes use large chunks of slab bacon, but since bacon is usually cooked in slices, you’ll usually want to cut it yourself to create slices …
From sclydeweaver.com

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HOME-CURED HOLIDAY HAM - ALLRECIPES

You'll find recipes for protein-packed potato and sausage soup, creamy baked potato soup, vegan potato soup, and much more. Keep scrolling to see our best potato soup recipes …
From allrecipes.com

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BACON - WIKIPEDIA

Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (BLT), or as a flavouring or accent (as in bacon crumbles in a salad).. Bacon …
From en.m.wikipedia.org

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RECIPES TO INSPIRE YOU IN THE KITCHEN (CRAFT BEEF, CHICKEN ...

Here are some recipes to inspire your next meal. Start with the very best craft meat from Crowd Cow and let the meat speak for itself. Here are some recipes to inspire your next meal. Skip to main content. Find farms that ship to you Your Account Shop. Collections All Beef Bison Chicken Duck & Game Meat Grass-Fed Beef Japanese Wagyu Lamb Pasture-Raised Beef Pork …
From crowdcow.com

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HOMEMADE CANADIAN BACON RECIPE - BARBECUEBIBLE.COM

Step 2: Place the pork loin in a very large heavy-duty resealable plastic bag. Add the brine and place the bag in a foil pan. Brine the pork in the refrigerator for 4 to 5 days, turning it over once a day. Note: You can speed up the curing process by 2 days by injecting the pork loin …
From barbecuebible.com

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CANNED PORK - TASTE OF ARTISAN

09/04/2020 · Curing salt makes the meat beautifully pink, it looks more appetizing. It enhances the flavor and also serves as a hurdle to any potential bacteria growth, before or after canning. It's not required, you can make canned pork without it, but it makes a big difference to how canned pork …
From tasteofartisan.com

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RECIPES ARCHIVES - JESS PRYLES

Smoked pork loin is one of the quicker things you can barbecue, taking just under two hours to achieve smokey perfection. Smoke Fried Chicken …
From jesspryles.com

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14 TYPES OF BACON YOU SHOULD KNOW - TASTE OF HOME

21/12/2020 · Lardons are called for in recipes to add bacony flavor to salads, sauces and roasts. They’re cuts of pork belly or loin that are cured in salt and seasonings, then cut into cubes or matchstick-sized pieces. 4 / 14. Canadian Bacon. The round slices are a type of back bacon made from pork loin…
From tasteofhome.com

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BRESAOLA RECIPE - HANK SHAW'S WILD FOOD RECIPES

06/06/2012 · One of the best ways to get into curing meats is to do a bresaola, air-cured loin of some sort of red meat. Thinly sliced, it is a magnificent piece of charcuterie, deep red, light on the tongue and very meaty. Bresaola …
From honest-food.net

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