UMAI DRY RECIPES

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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

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

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