With a little time on my hands time to get some curing done. Tonight my daughter and picked up a pork loin and an eye of round (this is tomorrows project, Bresaola)
1. Open the pork loin and pat dry.Then trim all fat. You can also separate the fish at this time or cure as a mutiple muscle group. I've decided to trim and use the fish for tomorrows dinner so just curing the main loin.
2. I prefer to truss the whole muscle meats I cure. This is not a necessary step but it make it easier to hang the meats in the curing chamber and also keep the meat uniform in shape + it just looks good.
3. Next its time to build the cure. The metric system I you friend use grams. There are 3 ingredients for the cure the rest is flavoring. So you must accurately weight the meats and also the cure, salt, sugar. I use a jewelers scale accurate to 1/100 of a gram
A. Kosher or canning salt (nothing with iodine) at a rate of 2.8% the weight of the meat
B. Sugar (white or raw is fine) at a rate of 0.5% the weight of the meat
C. Cure #2 at a rate of 0.25% the weight of the meat.
Then you can add any spice you like in the quantity you prefer.
I'm using - Granulated garlic, dried Thyme, dried Rosemary, Juniper berries, black pepper and jalapeno dust.
4. Make sure the cure is thoroughly combines and sprinkle it over the meat. You will use all the cure/spice mixture and any that will not stick is scraped up and put in the bag with the meat.
5. Next break out the vacuum packer and cut off a section of bag longer than the meat. Double seal on side and fold back the other. Also label the bag with the date, weight and product.
6. Lower the meat into the bag and put any remaining cure/spice mix in the bag. Unfold the end and pull a 80% vacuum and double seal the bag. You do not want to vac pack it you want some air space in the bag so you can swish the accumulated juice around.
7. Place in a 37 to 41 degree fridge for 2-1/2 to 3 weeks flipping every couple days to redistribute the cure contain juice.
See you in mid January 2020 for phase 2, Rinsing and mold inoculation!
1. Open the pork loin and pat dry.Then trim all fat. You can also separate the fish at this time or cure as a mutiple muscle group. I've decided to trim and use the fish for tomorrows dinner so just curing the main loin.
2. I prefer to truss the whole muscle meats I cure. This is not a necessary step but it make it easier to hang the meats in the curing chamber and also keep the meat uniform in shape + it just looks good.
3. Next its time to build the cure. The metric system I you friend use grams. There are 3 ingredients for the cure the rest is flavoring. So you must accurately weight the meats and also the cure, salt, sugar. I use a jewelers scale accurate to 1/100 of a gram
A. Kosher or canning salt (nothing with iodine) at a rate of 2.8% the weight of the meat
B. Sugar (white or raw is fine) at a rate of 0.5% the weight of the meat
C. Cure #2 at a rate of 0.25% the weight of the meat.
Then you can add any spice you like in the quantity you prefer.
I'm using - Granulated garlic, dried Thyme, dried Rosemary, Juniper berries, black pepper and jalapeno dust.
4. Make sure the cure is thoroughly combines and sprinkle it over the meat. You will use all the cure/spice mixture and any that will not stick is scraped up and put in the bag with the meat.
5. Next break out the vacuum packer and cut off a section of bag longer than the meat. Double seal on side and fold back the other. Also label the bag with the date, weight and product.
6. Lower the meat into the bag and put any remaining cure/spice mix in the bag. Unfold the end and pull a 80% vacuum and double seal the bag. You do not want to vac pack it you want some air space in the bag so you can swish the accumulated juice around.
7. Place in a 37 to 41 degree fridge for 2-1/2 to 3 weeks flipping every couple days to redistribute the cure contain juice.
See you in mid January 2020 for phase 2, Rinsing and mold inoculation!