DRY CURED CALABRIAN PORK TENDERLOIN – 2 GUYS & A COOLER
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
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
DRY CURED CALABRIAN PORK TENDERLOIN – 2 GUYS & A COOLER
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
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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