Def. Plus the wrapping technique came from Youtube. You make a mixture of salt, curing salt and a sweetener. Load your brined, dry pork loin into your smoker and hot smoke until the pork hits an internal temperature of 150-degrees. This smoked pork loin tastes more like deli meat rather than your typical BBQ smoked pork loin or smoked tenderloin. Curing this cut at home requires a certain degree of preparation and planning. Cooking time is not realistically reflected in this recipe as it depends on what you are cooking (whole loin or chops). I love this rub as it made the pork loin very juicy and tender. Cured smoked pork loin is a good deli staple that can augment a platter of assorted charcuterie, or it can be eaten in sandwiches, or put into various dishes. How to Cure Any Meat - Beef, Venison, Pork, Goose: Being able to cure your own meat is a must have skill for every hunter. Transfer the smoked pork loin pieces to the pot, as is or packed in vacuum-sealed plastic bags, and poach, maintaining the water temperature between 167F and 176F, until the internal temperature of … A lean pork loin is soaked in a sweet maple cure then smoked, sliced, and pan fried. Place the meat in a seal-able bag Scoop any cure that did not adhere to the meat into the bag. It also inhibits bacterial growth. Pork loin – 1082g. Preparing Your Pork Loin . Add the pork and put a plate on top to keep the meat submerged. What about the recipe? Not even sure where to find nitrates at this point. 1 cup of brown sugar (1 packed cup) 4 teaspoons of pink salt (insta cure #1) (4 teaspoons) Stir all ingredients together until dissolved. Just tie it up with butcher string then brine/simmer and end up with a cured … Small cuts of meat can be wet cured in just a few days. February 2021 Cookbook of the Month NOMINATIONS. 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It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. 1 clove. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. The name peameal, comes from the fact that decades ago cured pork loins were rolled in ground dried yellow peas. When you are wet curing, you put these ingredients into a brine and soak the pork in it to allow the ingredients to soak into the meat. Then, add bay, pepper, clove, allspice, garlic, and thyme to the pot. On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. For each loin take the salt and cure # 2 and add either the palin or savory spice mix. A pork loin or shoulder will need to sit in brine, completely submerged, for about 5 days; large chops will be ready in 2 or 3. It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. Smokehowze‘s Pork Loin Bacon (Canadian Bacon) Recipe. Mix up your brine cure. Vacuum seal and place the baggie in the fridge for about a week per inch of thickness (a pork belly is from 1 to 2 inches thick, so that’s about a week or two for example), turning … ¾ cup of kosher salt. Try wet-curing your Christmas ham, for example, and then finishing it off in the smoker for a delicious recipe. When ready to serve, slice the loin and fry them in a hot skillet that has been slicked with a little oil or butter. The Best Way to Prepare Brine For a Pork Loin. Ingredients: A joint of either loin or belly of pork; 900ml of cold water; 100g of cooking salt; 2 heaped teaspoonfuls of dark treacle or molasses; Method: Mix the salt and treacle with the water. Pork shoulder, pork butt and Boston butt are the same cut of meat. Roast pork loin for about 1 hour, grill over a medium fire, or slice into very thin chops and brown them in a cast-iron pan. That gammon comes from the back leg of a pig. Whole Pork Loin: 2 days Brining times are not only determined by the weight and thickness of meat, but also by the grain of the meat. This bacon is made with a boneless pork loin and is a very lean bacon. Insert a hook into the knot and hang the pork belly in a cool, dry place for at least 1 week. Wet curing should be done in a refrigerator. Early 2021 edition! I am going to triple this and save it for future uses. It’s pretty close to what we know as Canadian Bacon, though there are small differences, like the smoking temperature. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. Basic wet cure brine ingredients. Roll the loin in cornmeal. In … Ingredients: 1 small slim pork tenderloin 3 tbsp salt 1/3 cup Parmesan, finely grated 1 tsp garlic powder 1 tbsp dried basil. Cooking time is not realistically reflected in this recipe as it depends on what you are cooking (whole loin or chops). The meat must be cooked before consumption. Do this for 10-14 days. 2, which contains sodium nitrate. Submerge pork tenderloins in brine. First time trying this and I can't screw it up. After the 2 weeks , the pork is ready for drying. The end result is a Canadian bacon with a great sweet and salty mixture that is more pronounced and complex than what you get off the shelf. You can make a variation of Canadian bacon using a pork tenderloin as well. Sure.. find yourself a beautiful fresh-smelling pork shoulder, a smaller portion works better if you’re just getting into curing. ALL RIGHTS RESERVED. Wet-curing is mostly commonly used for pork that is going to be used for making hams, but it does also make pretty good bacon. Refrigerate for 5 days or more. Trim away any nasty looking stuff from the meat – blood spots and so on. Wet-cured for five days, then slow-smoked at a very low temperature and chilled, it has a very smooth texture and can be easily sliced very thinly. http://www.thriftculturenow.com/ This is an excellent addition to our other videos on curing meats (i.e. 1 cup salt. Pork tenderloin takes less time to brine by weight than do pork chops because the long-running grain pulls the brine into the meat. After the four days I'll tie the 'gammon'? I kept the bone in but I suggest simplifying things and getting a piece with the bone removed. If you're pressed for time, you can skip this step but the flavor of the pork will be more intense the longer it cures. Remove the pork from the brine and pat dry. Mix all the dry ingredients well and place them in a plastic baggie big enough to hold the pork loin. The pork loin was then submerged in the cure, covered, and let sit in the fridge for four days. It is just a touch softer with less chew than the dry cure. They will cook very quickly, about 1 minute per side. But, for a long time now, the roast has been rolled in corn meal while the name has still stayed the same. I kept the bone in but I suggest simplifying things and getting a piece with the bone removed. All lonza or lonzino is is air-cured pork loin, a lean cut that cures easily if you follow these directions. of pork loin, trimmed well to remove external fat (This recipe is for a very pure, meaty tasting bacon. Refrigerate for 5 days or more. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. Recipes Collections Sauce Reviews Gear & Guides Meatwaves Competition About. Why exactly do I need that amount? The only difference I remember was you'll need to let it cure longer since it's usaully a thicker cut. 4 lbs. If so I could really use some advise.Thanks. 3/4 cup sugar. Cover container … This recipe makes enough cure for half a whole belly of pork (streaky) of half a whole loin of pork (back). When your Canadian bacon is fully cooked but juicy with a beautiful smoked exterior, … Canadian bacon is made from a piece of pork loin roast. I’m planning on curing a boneless 7 pound Pork Shoulder. Great recipe, was wondering how I was going to cure this loin and now I know. You can ask your butcher to do this for you. A brined shoulder is good boiled or braised, and is delicious to add to cooked beans. The Reason Brining is Different. 1 cup salt. Add the garlic and thyme. Wash gently, dry well. See photo. I'm not going to be smoking it. So I have been researching again, and came across something that appears to be simpler – Lonzino. Curing can be done either dry or wet, but the traditional type of curing is dry salt curing, in which a salt-based cure is rubbed directly on the meat. Cured & Smoked Pork Belly. A few peppercorns. The dormancy of winter lends … For home-cured back bacon, you will require – A piece of pork loin. I think you should just stop overthinking this and go for it … A pork loin or shoulder will need to sit in brine, completely submerged, for about 5 days; large chops will be ready in 2 or 3. The wet cure bacon is delicious. I checked out the curing salt in the link that you provided and the instructions say that you should use 1 teaspoon per 5 pounds of meat while your recipe requires 2 1/2 tablespoons. It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. 8 %. Put 2 1/2 gallons cold water in a large, nonreactive container that will hold the meat and brine. I think it was 6-7 days for pork belly and 10 days for … Pork loin and belly, beef hindquarter or brisket, mutton legs and ... Wet-brining is great for ham or other smoking recipes. It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. What about the recipe? Pork shoulder, pork butt and Boston butt are the same cut of meat. Canadian Bacon. A couple of weeks ago I saw a tied pork loin ‘roasting’ joint for sale half-price in the local co-op, and it seemed to good to refuse. Cooking the Pork Loin on Your Grill. Remove from the heat and refrigerate until chilled all the way through. Trim the pork loin down to fit into two or more gallon sized resealable freezer bags. 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 salt No. Sit the pork loin in … Lastly, good-quality dry-cured bacon can cost up to £24 per kilo. Frequently Asked Questions. I've been all over Youtube etc but I can't find an actual recipe for the brine using nitrates. Put the dry pork belly into a muslin bag and tie a knot at the end. Wrapping for drying. Finish with a good fistful of chopped parsley and garlic if you wish. Remove the pork from the brine and pat dry. Allow the pork loin to soak in the fresh water for 30 minutes. Once you've prepared the curing mixture, put the pork in the … An interesting fact regarding this Canadian bacon, I had never know what it was until I started looking for recipes to cure a pork loin … Bacon. Mix the cure ingredients evenly, and rub over all surfaces of the pork loin. A "normal" bacon cure will work fine. As a reader commented on the big bacon post, dry smokes and wet steams. 2 liters of water. Curing this cut at home requires a certain degree of preparation and planning. If you are using a smoker with a temperature control, set your smoker to somewhere around 225-degrees. (The most delicious turkey I ever tasted was cured in brine in just the same way.) It is important that meat stays submerged under the water during the entire process. I cured a 1100gm piece for 8 days and dried it in my domestic fridge for 3 weeks. For peameal bacon. Not even sure where to find nitrates at this point. A word on salt. Roast pork loin for about 1 … This brine can be multiplied as needed, and if you are doing a whole ham, you will probably need to double it. The Meatwave. What cookbooks have you bought or do you want? Pastrami. © 2021 CHOWHOUND, A RED VENTURES COMPANY. Directions: Prepare the pork by removing any fat or membrane left by the butcher. Sure.. find yourself a beautiful fresh-smelling pork shoulder, a smaller portion works better if you’re just getting into curing. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. I found your blog a few weeks ago and have just tried some cured pork loin using your lonzino cure recipe though without using any casing. This is fantastic and really makes meat juicy and subtly-spiced/flavoured. The ingredients are expressed in percentages of the total meat weight. I wouldn’t do it without it. I bought a 4 lb fresh pork loin. 3/4 cup sugar. This is cured and dried pork loin. During the summertime, when immediacy is what I seek, this wait would have killed me, but … That being said. The recipe I want to try calls for a curing brine using pink salt (cure #1). 2. Ξ Cured Pork Tenderloin with Parmesan, Garlic and Basil Ξ. Adapted from Chez Panisse Café Cookbook, by Alice Waters and found at thesplendidtable.com. Morton Tender Quick per pound of pork loin; 2 tbsp. Note that the time in the recipe does not include cure time. In this episode we cure a pork loin Canadian Bacon Style for some cool charcuterie. Is it because this is a “wet cure”? Add the garlic and thyme. https://www.allrecipes.com/recipe/245724/home-cured-holiday-ham 2 bay leaves. Welcome. Get a dish and sprinkle a small layer of the salt and sugar cure mix in the bottom. Curing can be done either dry or wet, but the traditional type of curing is dry salt curing, in which a salt-based cure is rubbed directly on the meat. A pork loin or shoulder will need to sit in brine, completely submerged, for about 5 days; large chops will be ready in 2 or 3. Remove the pork loin from the water and pat it dry with paper towels. Rub the pork loin thoroughly with the mixture and place in a zip lock bag in the fridge for 2 weeks turning every few days. Contact Us This recipe is fantastic and really makes meat juicy and subtly-spiced/flavored. Salt – 36g (3.3%) Black Pepper 10.8g (1%) Cure #2 2.7g (0.25%) Juniper Berry 1.6g (0.15%) Fennel Seed 3g (0.27%) Dried Bay Leaf – 0.4g – about 2 leaves. The Sensational Flavor. Stir in the salt and sugar. It gets its name from the 19th-century Torononian practice of rolling cured pork loins in ground yellow peas, which was meant to draw out water and help prevent spoilage during shipping. Hot Smoking, Meat, Recipes | 1kg Pork Belly – approx. Seal and refrigerate. Place the pork loin in the baggie and using your hand, rub the meat trying to distribute the cure evenly the best you can. Regular streaky bacon is made from a slab of pork belly. You may unsubscribe at any time. View Recipe. If it is exposed to the air, bacteria will quickly start to grow. It is wet (brine) immersion cured with salt, seasonings, and Prague Powder #1 (pink 6.25 % sodium nitrite in 94% table salt – aka Cure #1) and then hot smoked. 2 bay leaves. Secret wet cure recipe for smoked bacon. After the pork loin roast has been wet cured, it is rolled in corn meal. You could also dice it as a substitute for any of the Spanish ham recipes that call for diced Serrano ham (and there are a lot of them). It is best served as is, although it makes a great sandwich. not spicy just right. Called “peameal bacon” in its home and native land, this bacon is a cured pork loin that is rolled in cornmeal, sliced raw, and usually pan-fried. 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