WET AGING VS DRY AGING RECIPES

More about "wet aging vs dry aging 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

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