Marinate the pork strips with the vinegar, flour, salt, pepper and butter and set aside for about one hour. 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. Your email address will not be published. German smoked pork, "Kasseler", is a salt-cured pork loin or pork chop which is smoked with beechwood or alder. Get one of our Swedish cured pork loin recipe and prepare delicious and healthy treat for your family or friends. Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years. Keep the cured pork loin in the fridge and it will be fine for at least 2 weeks. It helps to keep the cure against the pork and force it into the meat quickly. Prep Time: 24 days; A 3 pound piece of whole pork loin or boar loin; 45 grams kosher salt; 15 grams sugar; 5 grams InstaCure No. Stir in 1 cup (273 g) of non … Never a fail! Servings Per Recipe: 9 Calories: 277.4 % Daily Value * protein: 43.7g 87 %. Feel free to experiment with a brine on a pork belly. This is pretty common in the UK, Ireland and I think Canada. Place the pork loin in the baggie and using your hand, rub the meat trying to distribute the cure evenly the best you can. Since curing meat requires such a specific skill set, otherwise, it can lead to illness or worse, we highly recommend consulting with an expert to teach you proper techniques. Add some water while cooking if required. Remove the loin from the brine. You can add liquid smoke to the cure if you prefer the flavour. For my marinade, I used apple juice, honey, brown sugar, oregano, black pepper, and Traeger’s chicken and pork rub. Ξ Cured Pork Tenderloin with Parmesan, Garlic and Basil Ξ. My preferred dry cure is simply salt and brown sugar mixed together. This cured pork loin can be sliced and fried as it is and is what some people refer to as green bacon which means it is unsmoked. Discard brine. Brine-Cured Pork Loin or Shoulder 1. They will cook very quickly, about 1 minute per side. This is cured and dried pork loin. If you have no experience in this area, we advise you to consult an expert to teach you proper techniques and applications. It is easiest to make up a batch of cure mix in bulk and then keep this in a sealed container until you are ready to use it. If you cure bacon at home then you can choose whether or not to use sodium nitrite which is a preservative most often used in processed meats such as ham, bacon, fresh sausage and so on. Get our cookbook, free, when you sign up for our newsletter. I would suggest reading this guide on curing salts. I like it, there is a lot more flavour and when fried the fat renders and becomes meltingly tender or even crisp if cooked long enough. Lovely cinnamon smell with a subtle long lasting pepper after-taste. Rolled roast loin of pork with homemade apple sauce by James Martin. This bacon recipe involves no nitrites so why is that? The pork loin is not the same as a tenderloin, a loin is from the back of the pig. You will need: A four or five-pound pork loin with a layer of fat on the top One-half cup salt Two bay leaves Four sprigs of thyme Six cups water One-half cup dark brown sugar One … If you cure a large pork loin and you intend to keep it longer than a week or two then the best thing to do is to cut it into slices or sections and freeze it. Get a dish and sprinkle a small layer of the salt and sugar cure mix in the bottom. The reason why nitrites are used is because they prevent bacterial growth in preserved meats. Cook until the brown sugar is dissolved. Bacon made from pork belly typically starts with a dry cure. Back bacon is cured pork loin. Pour the water, sugar, and salt into a large pot. In this way it differs from streaky bacon which is from the belly. Swedish Cured Pork Loin Recipe Directions. 2; 10 grams black pepper; 5 grams garlic powder; 5 grams ground cloves; 10 grams onion powder; 8 grams dried thyme There is some argument to suggest you cure the pork loin on the bone to avoid it curling or changing shape but I have never had an issue with this. https://www.bbcgoodfood.com/recipes/collection/pork-tenderloin In a flat dish mix salt, Parmesan, garlic powder and basil. The dry cure I used called for: ¼ cup kosher salt There is nothing quite like bacon, whether it be in a sandwich, chopped into lardons or to enhance the flavour of the dish. Now we have the cure mix made up we just need to get the pork loin and we are ready to make the bacon. Ingredients. Trim away any nasty looking stuff from the meat – blood spots and so on. Pork loin – 1082g. The most obvious reason why nitrites are used in commercial bacon is to preserve the colour of the bacon which will remain rosey pink after curing. How Long Does A Home Cured Pork Loin Last? Sit the pork loin in … Swedish cured pork loin recipe. Place the pork loin in a baking dish, cover with the marinade and refrigerate 24 hours. Other than the pork loin, I recommend using the pork shoulder, or a pork scotch fillet. Pork Tenderloin Recipes Turkey Recipes Ground Turkey Recipes ... Swedish Cured Pork Loin. Place a nonreactive pot on the stove and pour in 2 1 ⁄ 2 gallons (9.5 l) of water. Place your smoking tray (or aluminum foil tray) on top of the charcoal and add 1/2 cup wet wood chips. Wash gently, dry well. This classic roast pork recipe with lots … German Smoked Pork (Schwarzwaelder Schinken), Making Air Cured Ham - Dried and Smoked Pork Recipe, Berliner Eisbein: A Recipe for Simmered Pig Knuckles, Smoked and Cured Homemade German Bacon (Bauchspeck). Kept half for gammon steak and the other half I boiled up. USDA’s Processing Procedures: Dried Meats, 1 (4- to 5-pound) pork loin (without back ribs). Refrigerate until completely cold. I refer to the great book Charcuterie by Michael Ruhlman for my cure quantities. I actual fact the pork loin which is from the back of the pig is covered in a thick layer of fat and the tail of the loin has streaks of fat and this makes for much more flavour in cured bacon. Used this recipe, and love it! A pork loin usually comes with skin on. 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. The simplest and most delicious cured bacon you are going to find, anywhere! I use a dry cure for my bacon pork loin and the cure itself is very simple. Roast pork with crackling. The quantities are as follows, If using Curing Salt / Pink Salt (optional for this recipe). Pork loin comes either on the bone or off. 2 KG (about 5 lbs) pork loin trimmed of all loose pieces and cut in half. The recipe is based on one in the book: Dry Curing Pork by Hector Kent. What To Look For When Buying A Pork Loin? Slice off a … This recipe, calls for a 48 hour, wet cure followed by a hot smoke of just a couple of hours, resulting in fully cooked meat. I cured a 1100gm piece for 8 days and dried it in my domestic fridge for 3 weeks. Smoked pork loin is like the culinary equivalent of a smoking hot guitar solo. Rinse meat well and pat dry. If you want keep the skin and make pork scratchings or chicharrones. Learn how to cook great Swedish cured pork loin . Main course. It is really personal preference if you want to cure a pork loin with fat on. Stir together the ingredients for the brine and heat to a simmer to dissolve all the salt and sugar. That being said, if you want to use nitrites you can. Place the meat on the grill, cover and smoke 2 to 3 hours, until the internal temperature is 150 F or above. Heat oil in a pan and simmer the pork strips turning them over occasionally till they are tender and well browned all over. Which European country will inspire your culinary journey tonight? Porchetta by The Hairy Bikers. Along with salt, sometimes sugar and your Prague powder you can make an unsmoked bacon. Could liquid smoke be used also? Thanks. 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. It is usually trimmed into a small medallion of lean meat. Prepare the loin by removing all but a thin layer of fat. … In this recipe we are using pork loin and buying a piece of meat like this we can really ensure the quality and also we get a lot more for the money we are spending compared to buying bacon. Prepare your smoker: Start your charcoal fire in the bottom of the smoker an hour before you want to smoke the meat. Sides to have with Pork Loin. I have #1 Prague powder. It will keep for around 2 weeks in the fridge or can be wrapped and frozen. What you’ll notice about a lot of Canadian bacon is there is very little fat on it. It takes just three days to cure a bacon loin so there is no need to use nitrites. Contact Us This recipe is fantastic and really makes meat juicy and subtly-spiced/flavored. 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 … Curing your own pork loin is so much better than buying ready made bacon as there are a number of options to really maximise flavour and texture which are often not available in store bought bacon. Curing your own pork eliminates these issues and the end result is a much better bacon. This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. If you don’t have one use a ziplock bag and squeeze as much air out of it as possible before sealing. Oh yes and the skin made for some very nice pork crackling. The smoke imparts much of the flavor in the meat — Germans most often use alder, while the U.S. cuisine calls for maple or hickory smoke. I’m sure most people have experienced bacon that seems to shrivel when it hits the heat and noticing lots of water forced out into the pan as you cook it. Preheat the oven to 400 degrees F. Remove the pork loin from the marinade, place in a baking dish. Required fields are marked *, GERYON Vacuum Sealer Machine, Automatic Food Sealer for Food Savers w/Starter Kit|Led Indicator Lights|Easy to Clean|Dry & Moist Food Modes| Compact Design (Silver). In a small bowl or glass measure combine all the marinade ingredients. 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Are going to find in the brine into the fat beneath the skin side of the smoker an hour you! Bit more work it is difficult to find in the us said if... Personal preference if you want to cure a bacon loin so there is no need to get the pork turning.
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