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). 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. When you fry bacon that you cure yourself you will notice hardly any water come out of it, it just goes to show the difference with commercial bacon that is rushed and cured too quickly. Refrigerate to 4 days or freeze for 2 to 3 months. USDA’s Processing Procedures: Dried Meats, 1 (4- to 5-pound) pork loin (without back ribs). Contact Us This recipe is fantastic and really makes meat juicy and subtly-spiced/flavored. Get our cookbook, free, when you sign up for our newsletter. I like to cure my bacon in a plastic bag and if you have one a vacuum bag is a great tool to use for curing. 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. Thanks. If you have no experience in this area, we advise you to consult an expert to teach you proper techniques and applications. Germans use "Kasseler" as a tasty addition to kale and cabbage recipes or bake it like American ham. 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. Marinate the pork strips with the vinegar, flour, salt, pepper and butter and set aside for about one hour. This is cured and dried pork loin. Lovely cinnamon smell with a subtle long lasting pepper after-taste. 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. Cover and refrigerate for 24 to 36 hours. You can add liquid smoke to the cure if you prefer the flavour. Crecipe.com deliver fine selection of quality Swedish cured pork loin recipes equipped with ratings, reviews and mixing tips. Another option is to smoke the whole pork loin after curing. 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. If you ask your butcher to trim the fat off then you will end up with an oval piece of meat that is usually pretty lean. The pieces I had came out at 1025 and 1030 grams. Place in the oven, cover and cook for 1 hour or until cooked to medium. Stir together the ingredients for the brine and heat to a simmer to dissolve all the salt and sugar. Keep the cured pork loin in the fridge and it will be fine for at least 2 weeks. 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 … 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). The brine keeps the pork loin moist while smoking. You may dry it in the refrigerator for up to a day (do not cover with any wrap). Irish and Canadian bacon are made from lean pork loin and utilize a brine to cure the pork. casing – beef or pork 3.5″ diameter. Pork loin – 1082g. Heat the oven to 450 F and cook the meat for 10 minutes. Used this recipe, and love it! Place the grill about a foot above that. 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. Never a fail! Ingredients: 1 small slim pork tenderloin 3 tbsp salt 1/3 cup Parmesan, finely grated 1 tsp garlic powder 1 tbsp dried basil. Curing bacon with just salt still inhibits bacteria from spoiling the bacon and when we cure the bacon it is done in the refrigerator throughout the entire process. Please leave a comment on the blog or share a photo on Instagram. I have brined fresh pork hams and gave them away for christmas gifts. Preheat oven to 375˚F. In a small bowl or glass measure combine all the marinade ingredients. Along with salt, sometimes sugar and your Prague powder you can make an unsmoked bacon. Step 5: Test the Fully Cured Pork Loin. This classic roast pork recipe with lots … They will cook very quickly, about 1 minute per side. This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. Most people buy "Kasseler" ready to cook, but it is difficult to find in the US. Place pork loin in a non reactive container and refrigerate for 7 days. I have a kettle smoker and although it is a bit more work it is definitely worth doing. The simplest and most delicious cured bacon you are going to find, anywhere! Curing meat requires specific expertise and failure to cure meat properly may result in sickness or death. The bacon is not going to be kept for long enough to spoil because it is so delicious you will have eaten it within a week. Wash off the pork with cold water and pat dry. Which European country will inspire your culinary journey tonight? A pork loin usually comes with skin on. Heat oil in a pan and simmer the pork strips turning them over occasionally till they are tender and well browned all over. If you don’t have one use a ziplock bag and squeeze as much air out of it as possible before sealing. 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. Now we have the cure mix made up we just need to get the pork loin and we are ready to make the bacon. Stir in 1 cup (273 g) of non … It's firmness and texture is as good as any parma ham I've ever eaten and the flavour even better. … Ingredients 1 cup kosher salt 1 cup sugar 12 cups boiling water 1 teaspoon black peppercorns 1 teaspoon mustard seeds ½ teaspoon allspice berries ½ teaspoon … 2, also known as Prague Cure No. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. In the UK we have back bacon which might be known in other countries as Canadian bacon. 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. 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. What you’ll notice about a lot of Canadian bacon is there is very little fat on it. Worked a treat. Swedish Cured Pork Loin Recipe Directions. 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. Curing your own pork eliminates these issues and the end result is a much better bacon. Rolled roast loin of pork with homemade apple sauce by James Martin. 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. Get one of our Swedish cured pork loin recipe and prepare delicious and healthy treat for your family or friends. Place your smoking tray (or aluminum foil tray) on top of the charcoal and add 1/2 cup wet wood chips. I have #1 Prague powder. Place the meat on the grill, cover and smoke 2 to 3 hours, until the internal temperature is 150 F or above. What To Look For When Buying A Pork Loin? I use a dry cure for my bacon pork loin and the cure itself is very simple. Pour the water, sugar, and salt into a large pot. 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 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. Pork tenderloin takes less time to brine by weight than do pork chops because the long-running grain pulls the brine into the meat. For my marinade, I used apple juice, honey, brown sugar, oregano, black pepper, and Traeger’s chicken and pork rub. 2 KG (about 5 lbs) pork loin trimmed of all loose pieces and cut in half. If you want keep the skin and make pork scratchings or chicharrones. Brine-Cured Pork Loin or Shoulder 1. Score the skin side of the pork roast with a sharp knife. You may choose to roast the brined meat instead, or if you are having trouble with the smoker just bring it inside and finish the cooking process in the oven. You also get to carefully choose the ingredients and particularly select the best pork loin to make your bacon with. How Long Does A Home Cured Pork Loin Last? This meant I needed for each piece: 30 g salt (3% of meat weight) 2.6g cure #2 (0.25% of meat weight) … 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. Refrigerate until completely cold. Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years. Smoked pork loin is like the culinary equivalent of a smoking hot guitar solo. 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