Are you a fan of cured meats? Do you want to try your hand at making your own delicious and flavorful pork loin?
Look no further! In this article, we will guide you through the process of curing pork loin, step by step. Whether you prefer a lean or fatty cut, we’ve got you covered.
With just a few simple ingredients and some patience, you can create your own dry-cured pork loin that rivals the best charcuterie out there. So roll up your sleeves and get ready to impress your friends and family with your newfound curing skills.
Let’s dive in!
How To Cure Pork Loin?
The first step in curing pork loin is to select a high-quality cut of meat. Look for heritage pork raised with a varied diet, as this will result in darker and fattier meat that is perfect for curing.
Once you have your pork loin, it’s time to weigh it in grams and calculate how much salt, curing salt, and spices you will need. It’s important to weigh everything accurately, as the salt must be 3% of the weight of the meat, plus an additional 0.25% of curing salt No. 2.
Mix the salt, curing salt, and any desired spices together and apply evenly to the meat. Place the meat and any remaining salt and spices in a Ziploc bag or vacuum-sealed bag, expelling as much air as possible. Refrigerate for 10-12 days or until the meat is evenly cured all the way through.
After curing, remove the loin from the bag and rinse off any excess salt and spices. Weigh the loin again at this point, as this will be important later on. If using charcuterie wraps to help control humidity, wrap the meat on all sides before trussing to hang. If not using wraps, make sure you have a cool place with 60-80% humidity to hang the loin.
Hang the loin to cure at around 50-60°F for several weeks or until it has lost at least 35% of its initial weight after curing (recorded at step 7). Once cured and dried, remove any charcuterie wrap (if used) and slice very thin to serve. Store tightly wrapped in the refrigerator or freezer until needed.
Understanding The Basics Of Pork Loin Curing
Curing pork loin is a traditional method of preserving meat that has been used for centuries. The process involves applying a mixture of salt, curing salt, and spices to the meat, which draws out moisture and inhibits the growth of bacteria. This results in a flavorful, tender, and long-lasting product that can be enjoyed for months.
The first step in curing pork loin is to select a high-quality cut of meat. Look for heritage pork raised with a varied diet, as this will result in darker and fattier meat that is perfect for curing. Once you have your pork loin, it’s time to weigh it in grams and calculate how much salt, curing salt, and spices you will need.
It’s important to weigh everything accurately, as the salt must be 3% of the weight of the meat, plus an additional 0.25% of curing salt No. 2. Curing salt No. 2 contains sodium nitrate, which helps prevent botulism and other harmful bacteria from growing during the curing process.
Mix the salt, curing salt, and any desired spices together and apply evenly to the meat. Place the meat and any remaining salt and spices in a Ziploc bag or vacuum-sealed bag, expelling as much air as possible. Refrigerate for 10-12 days or until the meat is evenly cured all the way through.
After curing, remove the loin from the bag and rinse off any excess salt and spices. Weigh the loin again at this point, as this will be important later on. If using charcuterie wraps to help control humidity, wrap the meat on all sides before trussing to hang. If not using wraps, make sure you have a cool place with 60-80% humidity to hang the loin.
Hang the loin to cure at around 50-60°F for several weeks or until it has lost at least 35% of its initial weight after curing (recorded at step 7). This process allows the flavors to develop and intensify while also drying out the meat. Once cured and dried, remove any charcuterie wrap (if used) and slice very thin to serve. Store tightly wrapped in the refrigerator or freezer until needed.
It’s important to note that curing pork loin requires precision and attention to detail. Be sure to follow all instructions carefully and use high-quality ingredients for best results. With patience and practice, you can create delicious cured pork loin that will impress your friends and family.
Choosing The Right Cut Of Pork Loin
When selecting a pork loin for curing, it’s important to choose a high-quality cut of meat. Look for heritage pork that has been raised with a varied diet, as this will result in darker and fattier meat that is perfect for curing.
There are different cuts of pork loin to choose from, each with its own unique characteristics. The loin is the most popular cut for curing, as it is lean and easy to work with. The tenderloin is another option, but it is smaller and may require more attention during the curing process.
If you prefer a fattier cut of meat, the belly cut offers a great selection of very tender meat. The cuts from this part of the pig are rich and fatty, making them perfect for bacon or pancetta. Keep in mind that pancetta is different from prosciutto, which is taken from the hind leg area.
No matter which cut you choose, it’s important to trim any excess fat or sinew before curing. This will ensure that the meat cures evenly and that it retains its flavor and texture.
Preparing The Pork Loin For Curing
To prepare the pork loin for curing, start by trimming it to a smooth cylinder of meat with no hanging pieces. You can choose to remove the fat or leave it on, depending on your preference.
Next, weigh the meat and calculate the amount of salt, curing salt, and spices you will need based on the weight of the meat. It’s important to weigh everything accurately to ensure the correct curing process.
Once you have your salt and spices mixed, apply them evenly to the meat on all sides. Place the meat and any remaining salt and spices into a Ziploc bag or vacuum-sealed bag, ensuring that you expel as much air as possible. Refrigerate the meat for 10-12 days or until it’s evenly cured all the way through.
After curing, remove the loin from the bag and rinse off any excess salt and spices. Weigh the loin again at this point, as this will be important later on. If using charcuterie wraps to help control humidity, wrap the meat on all sides before trussing to hang. If not using wraps, make sure you have a cool place with 60-80% humidity to hang the loin.
Finally, hang the pork loin to cure at around 50-60°F for several weeks or until it has lost at least 35% of its initial weight after curing (recorded at step 7). Once cured and dried, remove any charcuterie wrap (if used) and slice very thin to serve. Store tightly wrapped in the refrigerator or freezer until needed.
Remember that using high-quality pork is essential for a successful curing process, as it highlights the innate qualities in your pork. Take your time with each step and weigh everything accurately to ensure a delicious end result.
Making The Curing Mix
To make the curing mix for your pork loin, start by weighing your meat in grams. Once you have the weight, calculate how much of each ingredient you will need. For the salt, you want to use 3% of the weight of the meat, plus an additional 0.25% of curing salt No. 2.
Mix the salt, curing salt, and any desired spices together in a bowl until well combined. You can add black pepper, garlic powder, cayenne pepper, or any other spices you like to enhance the flavor of your cured pork loin.
Apply the mixture evenly to the pork loin, making sure to rub it in well with the heel of your hand. Once it is coated well, place the meat and any remaining salt and spices in a Ziploc bag or vacuum-sealed bag. Expel as much air as possible before sealing to prevent spoilage during the curing process.
Refrigerate the meat for 10-12 days or until it is cured evenly all the way through. After curing, remove the loin from the bag and rinse off any excess salt and spices. Weigh it again at this point, as this will be important later on when hanging and drying.
With your curing mix complete, you’re ready to move on to the next step in curing your pork loin – hanging and drying.
Applying The Curing Mix To The Pork Loin
To apply the curing mix to the pork loin, start by rubbing the mixture evenly all over the meat. Make sure to cover every part of the loin with the mixture, including the ends.
After applying the curing mix, place the meat in a Ziploc bag or vacuum-sealed bag and expel as much air as possible. This will help to ensure that the meat is evenly cured all the way through.
Refrigerate the meat for 10-12 days, flipping it daily to ensure even curing. During this time, the salt will draw water out of the meat, creating a wet cure/brine that will help to preserve and flavor the pork loin.
Once the curing process is complete, remove the loin from the bag and rinse off any excess salt and spices. Weigh the meat again at this point and record the weight for later use.
If using charcuterie wraps, wrap the meat on all sides before trussing to hang. If not using wraps, make sure you have a cool place with 60-80% humidity to hang the loin.
Hang the pork loin to cure at around 50-60°F for several weeks or until it has lost at least 35% of its initial weight after curing (recorded at step 4). This will help to further dry and preserve the meat, giving it a rich and complex flavor.
Once cured and dried, remove any charcuterie wrap (if used) and slice very thin to serve. Store tightly wrapped in the refrigerator or freezer until needed. With a little patience and attention to detail, you can create your own delicious cured pork loin at home!
Hanging And Drying The Pork Loin
Hanging and drying the pork loin is the most critical step in the curing process. After the pork loin has been cured, it’s time to hang it to dry. If using charcuterie wraps, wrap the meat on all sides before trussing it to hang. This helps control the humidity around the meat and prevents spoilage.
If not using wraps, make sure you have a cool place with 60-80% humidity to hang the loin. The ideal temperature for hanging is around 50-60°F. If you’re hanging the meat in a household refrigerator, make sure it has good airflow on all sides. You can accomplish this by hanging it from a rack or placing it on a rack over a drip tray. Do not place it directly on a solid surface as it must be on a rack or hung for airflow.
During the hanging process, the texture of the meat will change slightly and it’ll feel a bit firmer when pressed. It’s essential to let the loin hang until it’s lost at least 35% of its initial weight after curing (recorded at step 7). This can take several weeks, so be patient and don’t rush the process.
Once cured and dried, remove any charcuterie wrap (if used) and slice very thin to serve. Store tightly wrapped in the refrigerator or freezer until needed. Remember that dry-cured pork loin is a delicacy that can last for months if stored properly. Enjoy!
