Dry Cured Spicy Pork Loin - Glen And Friends Cooking - Home Cured Meats - Dry Cured Pork Loin

Dry Cured Spicy Pork Loin - Glen And Friends Cooking - Home Cured Meats - Dry Cured Pork Loin
Glen is learning how to make salami / salume at home, how to make charcuterie at home. Making dry cured meats at home can be challenging at first - and we've found that the learning curve to home made salume recipes can be steep. But we've also found that when we get it right homemade dry cured meats is very rewarding. Home Cured Salami, all home cured meats or dry cured salami recipes can seem daunting because you are leaving the meat out without refrigeration - but if you take the safety precautions and follow a few simple steps cured meat recipes and homemade salumi are well worth it.
Dry Cured Spicy Pork Loin Recipe:
720g Pork Loin
19.8g Salt (2.75% the weight of the meat)
1.8g Cure #2 (0.25% the weight of the meat)
7.2g Brown sugar (1% the weight of the meat)
.36g Bay leaf (0.05% the weight of the meat)
3.6g Black Pepper (0.5% the weight of the meat)
.86g rosemary (0.12% the weight of the meat)
1.8g Red pepper flakes (0.25% the weight of the meat)
1.44g Garlic powder (0.2% the weight of the meat)

Method:
Mix all the salt, cure #2, and the seasonings together.
Rub the seasoning / cure mixture all over the loin, making sure to get everywhere and into any cuts.
Place the loin and any extra cure in a vacuum-sealable bag and seal, or into a Ziploc bag that you force all of the air out of and seal.
Place the bag in the fridge for 7 days, flipping and massaging it every day.
After 7 days; remove the meat from the bag and gently scrape off any excess salt and seasonings.
Prepare the loin for hanging by casing in a beef bung or beef middle, pull on a jet net and then truss with butcher twine.
Poke holes all over the surface with a sterilized needle to remove any and all trapped air.
Brush or spray on a white mold solution like MONDOSTART SURFACE STARTER CULTURE.
Weigh the meat and write it down on a tag along with the start date and the target weight.
Tie the tag to the meat and then hang in the curing chamber at 55ºF - 57ºF (13ºC - 14ºC) and 80% - 82% for around two weeks for this size.
The meat is ready when it has lost 30% of it's starting weight.
Remove the casing before slicing.

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