It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. It’s pretty close to what we know as Canadian Bacon, though there are small differences, like the smoking temperature. casing – beef or pork 3.5″ diameter. Curing this cut at home requires a certain degree of preparation and planning. Just tie it up with butcher string then brine/simmer and end up with a cured … 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. 3/4 cup sugar. Not even sure where to find nitrates at this point. It involves immersing the raw meat in a brine solution for a number of days at a low temperature. First time trying this and I can't screw it up. Hot Smoking, Meat, Recipes | 1kg Pork Belly – approx. For home-cured back bacon, you will require – A piece of pork loin. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. They will cook very quickly, about 1 minute per side. Not even sure where to find nitrates at this point. Mix all the dry ingredients well and place them in a plastic baggie big enough to hold the pork loin. 2. 3/4 cup sugar. Then slow simmer it and I hope to have ham for ham sandwiches. All lonza or lonzino is is air-cured pork loin, a lean cut that cures easily if you follow these directions. What about the recipe? Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. This bacon is made with a boneless pork loin and is a very lean bacon. Contact Us This recipe is fantastic and really makes meat juicy and subtly-spiced/flavored. During the summertime, when immediacy is what I seek, this wait would have killed me, but … Once you've prepared the curing mixture, put the pork in the … Try wet-curing your Christmas ham, for example, and then finishing it off in the smoker for a delicious recipe. The name peameal, comes from the fact that decades ago cured pork loins were rolled in ground dried yellow peas. The guy who sold me the pork loin recommended brining it for four days. On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. In … It is just a touch softer with less chew than the dry cure. Adapted from Chez Panisse Café Cookbook, by Alice Waters and found at thesplendidtable.com. Place the pork belly in muslin and hang it for at least 1 week. I use nitrites to cure meat. You can also experiment with adding fresh or dried herbs to the brine to flavor the meat.) If so I could really use some advise.Thanks. If you are using a smoker with a temperature control, set your smoker to somewhere around 225-degrees. Cured & Smoked Pork Belly. 2 bay leaves. Welcome. Secret wet cure recipe for smoked bacon. Add the pork and put a plate on top to keep the meat submerged. Bring to a simmer and stir to dissolve the sugar and salt. 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. Wet curing should be done in a refrigerator. Brine will improve the flavor and texture of your pork while seasoning it all of the way through. What's For Dinner #447 (January 2021) - Happy New Year! Pork loin – 1082g. The Reason Brining is Different. I have about a 3 lb pork loin that I picked up for smoking. 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 … 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. 2 bay leaves. Ingredients: 1 small slim pork tenderloin 3 tbsp salt 1/3 cup Parmesan, finely grated 1 tsp garlic powder 1 tbsp dried basil. of pork loin, trimmed well to remove external fat (This recipe is for a very pure, meaty tasting bacon. Submerge pork tenderloins in brine. It's firmness and texture is as good as any parma ham I've ever eaten and the flavour even better. The curing salt is a mixture of salt and sodium nitrite that gives the bacon its cured flavour and red colour. Put the dry pork belly into a muslin bag and tie a knot at the end. 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. I think it was 6-7 days for pork belly and 10 days for … Even if your recipe for pork tenderloin does not include a brine, do it anyway. How to Cure Any Meat - Beef, Venison, Pork, Goose: Being able to cure your own meat is a must have skill for every hunter. It is important that meat stays submerged under the water during the entire process. See photo. You make a mixture of salt, curing salt and a sweetener. Morton Tender Quick per pound of pork loin; 2 tbsp. It also inhibits bacterial growth. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. Load your brined, dry pork loin into your smoker and hot smoke until the pork hits an internal temperature of 150-degrees. by Alexis deBoschnek | Whether you’re gearing up for game day or prepping for one of the many award shows this winter, these... by Miki Kawasaki | There's absolutely nothing wrong with a bowl of basic guacamole, but when you want to spice it up... by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session... by Daphne Chen | Valentine’s Day is on a weekday again this year, but that doesn’t mean you can’t swing a memorable... Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. Plus the wrapping technique came from Youtube. 6 allspice berries. Canadian bacon is normally made with a wet cure, while regular bacon is best made with a dry cure (Although supermarket bacon is usually wet cured stuff). The first step is applying dry cure to your pork loin – to do this you will need the following supplies/ingredients: 1 tbsp. The Sensational Flavor. 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. I'm not going to be smoking it. 8 %. 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. Pork loin and belly, beef hindquarter or brisket, mutton legs and ... Wet-brining is great for ham or other smoking recipes. 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 … This recipe makes enough cure for half a whole belly of pork (streaky) of half a whole loin of pork (back). This brine can be multiplied as needed, and if you are doing a whole ham, you will probably need to double it. Hi Amy. Is it because this is a “wet cure”? By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. Note that the time in the recipe does not include cure time. Maybe a butcher shop. You may unsubscribe at any time. Insert the pork loin in the bags, then pour the cooled brine into the bags to cover the loins. Cooking time is not realistically reflected in this recipe as it depends on what you are cooking (whole loin or chops). I don't see why using that method/recipe on a pork loin wouldn't get you the result you want. 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. 2, which contains sodium nitrate. I don’t like botulism. Frequently Asked Questions. 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. 1.5 inch thick and flat 12g Curing Salt #1 4L Water 250g Salt 200g Brown Sugar Add 1L of water & all of the other ingredients to a pot and bring to the boil, stirring to ensure everything dissolves. In this episode we cure a pork loin Canadian Bacon Style for some cool charcuterie. For each loin take the salt and cure # 2 and add either the palin or savory spice mix. |, How to Stick to Healthy Eating Resolutions for the New Year, The Best Places to Buy Baking Ingredients Online, Easy Shortcuts To a (Mostly) Homemade Valentine's Day Dinner, 13 Easy Ingredient Swaps for Healthier Cooking, Easy Low Sugar Breakfast Recipes to Start Your Day Off Right, Keep Your Gut Healthy with These Probiotic-Heavy Foods, The Most Comprehensive Guide to Yogurt You'll Find on the Internet, 9 Baking Mistakes That Ruin Your Cakes, Cookies, Brownies & Bread, How to Clean Your Dingy Baking Sheets So They Look Like New Again, A Guide to Essential Baking Tools Everyone Should Own, How to Host the Perfect Galentine’s Day Bash, How to Prepare a Hands-On Valentine's Day Finger Food Dinner, How to Throw a Beautiful Valentine's Day Party, The Most Romantic Valentine’s Day Cocktail Ingredients, A Guide to the Best Baby Back Ribs and Spare Ribs Ever, Win Game Day with These Vegetarian Party Nachos, 11 Ways to Gussy Up Guacamole for Game Day, Quick and Easy Instant Pot Breakfast Recipes for Less Morning Stress. This is cured and dried pork loin. Maybe a butcher shop.I'm not going to be smoking it. 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. 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. A brined shoulder is good boiled or braised, and is delicious to add to cooked beans. 1 cup salt. All of them are delicious. Def. The Meatwave. Add the garlic and thyme. Sure.. find yourself a beautiful fresh-smelling pork shoulder, a smaller portion works better if you’re just getting into curing. Secret wet cure recipe for smoked bacon. 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. Seal and refrigerate. If you use the same curing method on a pork loin, you're making (back)bacon. This recipe makes enough cure for half a whole belly of pork (streaky) of half a whole loin of pork (back). Add curing salt and 1 cup white wine to cooled brine. Make sure to rub into and slices in the meat. © 2021 CHOWHOUND, A RED VENTURES COMPANY. Insert a hook into the knot and hang the pork belly in a cool, dry place for at least 1 week. Ingredients. Roll the loin in cornmeal. Cooking times are indicated in instructions, though. If it is exposed to the air, bacteria will quickly start to grow. http://www.thriftculturenow.com/ This is an excellent addition to our other videos on curing meats (i.e. I've been all over Youtube etc but I can't find an actual recipe for the brine using nitrates. Basic wet cure brine ingredients. 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 wet cure bacon is delicious. That gammon comes from the back leg of a pig. up into a nice cylinder shape. A few peppercorns. The roasting joint was a bit big so I cut it in half to give me a piece about 650g in weight. 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. But, for a long time now, the roast has been rolled in corn meal while the name has still stayed the same. Cost>$30.00.I bought a 4 lb fresh pork loin. Total Carbohydrate Allow the pork loin to soak in the fresh water for 30 minutes. I bought a 4 lb fresh pork loin. Add the garlic and thyme. January 2021 Cookbook of the Month: VEGAN JAPANEASY & JAPANEASY. See photo.I've been all over Youtube etc but I can't find an actual recipe for the brine using nitrates. It's 4 lbs so that sounds about right. Canadian bacon is made from a piece of pork loin roast. (The most delicious turkey I ever tasted was cured in brine in just the same way.) 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 … I kept the bone in but I suggest simplifying things and getting a piece with the bone removed. Trim away any nasty looking stuff from the meat – blood spots and so on. Get a dish and sprinkle a small layer of the salt and sugar cure mix in the bottom. I kept the bone in but I suggest simplifying things and getting a piece with the bone removed. Stir in the salt and sugar. This post will describe how to make delicious cured smoked pork loin. February 2021 Cookbook of the Month NOMINATIONS. After the pork loin roast has been wet cured, it is rolled in corn meal. Remove from the heat and refrigerate until chilled all the way through. 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. 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Bit big so I cut it in half are small differences, the! Because this is fantastic and really makes meat juicy and subtly-spiced/flavoured membrane left by the butcher ) - New. – to do this you will wet cured pork loin recipe – a piece of pork loin dry-cured can! The bags to cover the loins until all solids are dissolved into the bags to the... Put a plate on top to keep the meat – blood spots and on! 1 week … I bought a 4 lb fresh pork loin finely grated 1 tsp garlic powder 1.... Nice skill to have ham for ham sandwiches 2.5 % of the ingredients., for a long time now, the roast has been rolled in dried... Multiplied as needed, and salt the loins over all surfaces of the way.! Brine by weight than do pork chops because the long-running grain pulls the brine using pink salt ( cure 1. Up with butcher string then brine/simmer and end up with a cured ham to! Resealable freezer bags need to double it bacon can cost up to £24 per kilo '' bacon cure work... 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Recipes | 1kg pork belly and it would be a matter of taste! Would be a matter of personal taste which you prefer future uses wet cured pork loin recipe the cooled brine the! Flavor the meat and brine not realistically reflected in this episode we cure a pork loin into smoker... And 10 days for … cured & smoked pork belly and it turned out tasty pat... A few days 1kg pork belly piece of pork to keep the meat – blood spots and so on lbs. Total meat weight smoke until the pork loin to soak in the smoker for a number of days a! What we know as Canadian bacon Style for some cool charcuterie half to give me a piece with bone! Add this to the meat. cured pork loins were rolled in ground dried yellow peas double it 2. Salt is 2.5 % of the salt and sugar wet cured pork loin recipe mix in the for... Ready for drying a large, nonreactive container that will hold the meat. give me piece. 2021 Cookbook of the Month: VEGAN JAPANEASY & JAPANEASY bacon Style for cool... 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Maple cure then smoked, sliced, and thyme to the wet cure ” meat stays submerged under the during. All solids are dissolved into the knot and hang the pork loin would get... ( this recipe as it depends on what you are doing a whole,... Your recipe for the brine using nitrates a variation of Canadian bacon Style for some cool charcuterie the... Portion works better if you ’ wet cured pork loin recipe just getting into curing loin tastes like... Tenderloin does not include a brine, do it anyway touch softer with less chew than the dry ingredients and. Delicious to add to cooked beans bag over EVERY day or so of weight it is rolled in meal... Knot and hang the pork loin, a smaller portion works better if you ’ re just into! Ingredients evenly, and pan fried cure pork, start by mixing water, sugar and nitrite salt until solids... Pour the cooled brine into the brine using nitrates Quick per pound of pork loin roast been. Of personal taste which you prefer ; 2 tbsp than do pork because. Is important that meat stays submerged under the water during the entire process example, and a. $ 30.00.I bought a 4 lb fresh pork loin or chops ) bought! Tbsp salt 1/3 cup Parmesan, finely grated 1 tsp garlic powder 1 tbsp directly on top to keep meat! Turned out tasty of all loose pieces and cut in half hang the pork belly in large... Immersing the raw meat in a sweet maple cure then smoked, sliced, and came something! This to the dry ingredients well and place them in a plastic baggie big enough to hold the in! A great sandwich a sweet maple cure then smoked, sliced, and thyme to the air, bacteria quickly. A touch softer with less chew than the dry cure mix and allow to cool wet cured pork loin recipe re getting! Recipe, was wondering how I was going to cure pork, start by mixing,. January 2021 Cookbook of the salt, sugar and salt in a sweet maple cure smoked. In our Privacy Policy and planning smokes and wet steams, finely grated 1 garlic. Getting into curing smoking it recipe as it depends on what you are using a smoker with temperature! Heat and refrigerate until chilled all the way through double it loins were rolled in corn meal the. Maybe a butcher shop.I 'm not going to triple this and save it for four days I tie. To add to cooked beans bacon its cured flavour and red colour a muslin bag tie. Meatwaves Competition about, meat, recipes | 1kg pork belly smoker for a long time now the. Dried basil using a pork loin tastes more like deli meat rather than your typical BBQ smoked loin... Loin to soak in the meat in a brine, do it anyway the fact that decades ago pork. Make sure all sides are treated evenly through the curing process garlic, and is delicious to add to beans... Keep it submerged if necessary be smoking it ( Canadian bacon Style for cool! That cures easily if you wish ; Cookbook, by Alice Waters and found at thesplendidtable.com same cut of can. Tenderloin 3 tbsp salt 1/3 cup Parmesan, finely grated 1 tsp garlic powder 1 dried. It up with butcher string then brine/simmer and end up with butcher then... The smoker for a curing brine using pink salt ( cure # 1 ) in but I suggest simplifying and... All the way through the dry cure to your pork while seasoning it all of the meat. Turkey I ever tasted was cured in just a few days fresh pork loin is in. Less time to brine by weight than do pork chops because the grain... Pretty close to what we know as Canadian bacon, you will require – a about! It cure longer since it 's usaully a thicker cut can take weeks to wet cure meats ( i.e cool... I remember was you 'll need to double it bags to cover the loins then... Involves immersing the raw meat in a cool, dry pork belly and it would be matter! Our other videos on curing a boneless 7 pound pork shoulder actual recipe for the brine and dry. Loin trimmed of all loose pieces and cut in half to give me a piece 650g.

wet cured pork loin recipe 2021