German smoked pork, "Kasseler", is a salt-cured pork loin or pork chop which is smoked with beechwood or alder. 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. Pork tenderloin takes less time to brine by weight than do pork chops because the long-running grain pulls the brine into the meat. Featured All. Place the grill about a foot above that. Wash off the pork with cold water and pat dry. You also get to carefully choose the ingredients and particularly select the best pork loin to make your bacon with. 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). If you roast a whole pork loin then it goes crispy and makes crackling. 58% Swedish Cured Pork Loin Allrecipes.com This is a delicious, easy to … Cover and refrigerate for 24 to 36 hours. Ξ Cured Pork Tenderloin with Parmesan, Garlic and Basil Ξ. Makes a 1 1/2 pound cured lonzino. Dry Cure for Bacon. In products like bacon which needs cooking before you eat it they are always stored in the refrigerator and in most cases do not get stored a long time before being eaten. Stir together the ingredients for the brine and heat to a simmer to dissolve all the salt and sugar. Curing your own pork eliminates these issues and the end result is a much better bacon. For bacon there is no benefit to the skin and it won’t go crispy when cooked so I prefer to have it removed by my butcher. Step 5: Test the Fully Cured Pork Loin. Mix all the dry ingredients well and place them in a plastic baggie big enough to hold the pork loin. I have a kettle smoker and although it is a bit more work it is definitely worth doing. Another option is to smoke the whole pork loin after curing. This is cured and dried pork loin. A pork loin usually comes with skin on. If you don’t have one use a ziplock bag and squeeze as much air out of it as possible before sealing. carbohydrates: 4.3g 1 … In this way it differs from streaky bacon which is from the belly. Wash gently, dry well. Never a fail! Tasted absolutely great. We found that the following four publications are super helpful guides and go in-depth about just such processes, procedures, and techniques: German Kasseler: A Cured and Smoked Pork Loin. How to Make Fried Pork Loin Strips. Rolled roast loin of pork with homemade apple sauce by James Martin. Curing meat requires specific expertise and failure to cure meat properly may result in sickness or death. It is really personal preference if you want to cure a pork loin with fat on. Chilli Jelly Recipe – Fiery, Sweet & Savoury, Pear Chutney Recipe – How To Make Ginger & Pear Chutney, Melon Jam Recipe – Delicate Melon & Vanilla Jam, 1.5kg - 2kg / 3 - 5lb Pork Loin (boned and skin removed). Servings Per Recipe: 9 Calories: 277.4 % Daily Value * protein: 43.7g 87 %. It acts as a marinade and a cure at the same time, Since the Cured Hickory Smoked Pork Loin Chops are fully cooked I just had to re-warm them on the … This classic roast pork recipe with lots … In many cures, pink salt is used and this is called prague powder / instacure or more specifically sodium nitrite. Line a rimmed baking sheet with aluminum foil or parchment paper and set … Ingredients: 1 small slim pork tenderloin 3 tbsp salt 1/3 cup Parmesan, finely grated 1 tsp garlic powder 1 tbsp dried basil. Good appetite! This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. 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. 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. DavidH0166 on September 19, 2017: Did the wet cure on a boneless pork leg. Prepare the loin by removing all but a thin layer of fat. The pieces I had came out at 1025 and 1030 grams. Trim away any nasty looking stuff from the meat – blood spots and so on. 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 … Place the loin in the brine and weight it down with a plate or other object to keep it submerged. Prepare the loin by removing all but a thin layer of fat. Germans use "Kasseler" as a tasty addition to kale and cabbage recipes or bake it like American ham. My preferred dry cure is simply salt and brown sugar mixed together. 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. This obviously add loads of flavour at the same time as cooking it over a low, slow heat. Heat the oven to 450 F and cook the meat for 10 minutes. We recommend a loin, not a rib roast (back ribs attached — common in … The quantities are as follows, If using Curing Salt / Pink Salt (optional for this recipe). Directions: Prepare the pork by removing any fat or membrane left by the butcher. Lower the temperature to 250 F and roast the meat for 2 to 3 hours, until the internal temperature reaches 150 F. Eat warm or cut and wrap. 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. Most people buy "Kasseler" ready to cook, but it is difficult to find in the US. Preheat an outdoor grill for indirect heat and lightly oil grate. What To Look For When Buying A Pork Loin? The brine keeps the pork loin moist while smoking. Now we have the cure mix made up we just need to get the pork loin and we are ready to make the bacon. 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. Preheat oven to 375˚F. In a small bowl or glass measure combine all the marinade ingredients. Feel free to experiment with a brine on a pork belly. Porchetta by The Hairy Bikers. 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. It takes just three days to cure a bacon loin so there is no need to use nitrites. • 1 pork tenderloin (about 1 pound, 454 g; about 12 oz., 340 g after trimming) Nothing else? Pork loin comes either on the bone or off. Place in a glass dish large enough to hold it. 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. Pork loin – 1082g. … Whisk it together in a saucepan and place it over medium heat on your stovetop. Place the pork loin in the baggie and using your hand, rub the meat trying to distribute the cure evenly the best you can. Roast pork with crackling. In the UK we have back bacon which might be known in other countries as Canadian bacon. 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. Thanks. The pork loin is not the same as a tenderloin, a loin is from the back of the pig. Sides to have with Pork Loin. Your email address will not be published. Refrigerate until completely cold. Get one of our Swedish cured pork loin recipe and prepare delicious and healthy treat for your family or friends. In a flat dish mix salt, Parmesan, garlic powder and basil. Score the skin side of the pork roast with a sharp knife. This bacon recipe involves no nitrites so why is that? 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. Along with salt, sometimes sugar and your Prague powder you can make an unsmoked bacon. Mix well and rub liberally over the entire roast. Soak 2 cups (or so) wood chips (preferably alder for this project) in some water. Refrigerate until completely cold. https://www.bbcgoodfood.com/recipes/collection/pork-tenderloin Please leave a comment on the blog or share a photo on Instagram. If you pick a different cut to loin, then be sure to let us know how it turned out. You can if you want add flavours, switch the sugar maple add bay and peppercorns or herbs but I like the simplicity of just the two ingredients. 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. Smoked pork loin is like the culinary equivalent of a smoking hot guitar solo. I have brined fresh pork hams and gave them away for christmas gifts. Crecipe.com deliver fine selection of quality Swedish cured pork loin recipes equipped with ratings, reviews and mixing tips. They will cook very quickly, about 1 minute per side. Smoking the bacon either with liquid smoke in the cure or after curing will give you a nice smoked bacon. 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. Place pork loin in a non reactive container and refrigerate for 7 days. 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. Remove the loin from the brine. I have #1 Prague powder. After 7 days, apply the reserved spice mixture and refrigerate for 7 more days. I use a dry cure for my bacon pork loin and the cure itself is very simple. Stir together the ingredients for the brine and heat to a simmer to dissolve all the salt and sugar. Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years. 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 … Add some water while cooking if required. Could liquid smoke be used also? Refrigerate to 4 days or freeze for 2 to 3 months. This bacon is also made without nitrites which I will explain a bit more about in a moment. Preheat the oven to 400 degrees F. Remove the pork loin from the marinade, place in a baking dish. Lovely cinnamon smell with a subtle long lasting pepper after-taste. Get a dish and sprinkle a small layer of the salt and sugar cure mix in the bottom. The dry cure I used called for: ¼ cup kosher salt 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. Contact Us This recipe is fantastic and really makes meat juicy and subtly-spiced/flavored. 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. 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. We recommend a loin, not a rib roast (back ribs attached — common in commercial "Kasseler") for home processing. Bacon made from pork belly typically starts with a dry cure. Get our cookbook, free, when you sign up for our newsletter. It is usually trimmed into a small medallion of lean meat. 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. Rinse meat well and pat dry. Plus the wrapping technique came from Youtube. Main course. 2; 10 grams black pepper; 5 grams garlic powder; 5 grams ground cloves; 10 grams onion powder; 8 grams dried thyme Finish with a good … Main course. 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. 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. 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 … casing – beef or pork 3.5″ diameter. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. I prefer to buy it off the bone which means you aren’t paying for the excess weight and you don’t have to bone the joint yourself. Swedish Cured Pork Loin Recipe Directions. Swedish cured pork loin recipe. It's firmness and texture is as good as any parma ham I've ever eaten and the flavour even better. Place the pork loin in a baking dish, cover with the marinade and refrigerate 24 hours. 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. Irish and Canadian bacon are made from lean pork loin and utilize a brine to cure the pork. I have only tried this recipe with a pork loin and can guarantee that it was delicious. Cut into the fat beneath the skin but not into … Marinate the pork strips with the vinegar, flour, salt, pepper and butter and set aside for about one hour. The reason why nitrites are used is because they prevent bacterial growth in preserved meats. Place in the oven, cover and cook for 1 hour or until cooked to medium. Place your smoking tray (or aluminum foil tray) on top of the charcoal and add 1/2 cup wet wood chips. Cook until the brown sugar is dissolved. Discard brine. This mix is enough to cure a lot of pork we only will be using around 60g or so, just enough to thoroughly dredge the pork loin in. I cured a 1100gm piece for 8 days and dried it in my domestic fridge for 3 weeks. Ingredients. The beauty of curing your own bacon is you can slice it however thick you want, make lardons or roast the whole joint so there is a lot of versatility. Pork Tenderloin Recipes Turkey Recipes Ground Turkey Recipes ... Swedish Cured Pork Loin. If you find there is too much slice it into portions and either wrap it up or vacuum bag it and keep it in the freezer for a couple of months. 2 KG (about 5 lbs) pork loin trimmed of all loose pieces and cut in half. I refer to the great book Charcuterie by Michael Ruhlman for my cure quantities. The recipe is based on one in the book: Dry Curing Pork by Hector Kent. Back bacon is cured pork loin. Preparing Your Pork Loin. There is nothing quite like bacon, whether it be in a sandwich, chopped into lardons or to enhance the flavour of the dish. How to Make Lonzino, Air Cured Pork Loin - Hank Shaw's Wild … Wet curing involves dissolving the salt and sugar in water and then submerging the loin in the brine. Kept half for gammon steak and the other half I boiled up. Once your pork loin has been given the appropriate amount of time to cure, remove it from its bag and rinse it free of any remaining cure using cold water. Other than the pork loin, I recommend using the pork shoulder, or a pork scotch fillet. Pour the water, sugar, and salt into a large pot. Worked a treat. Stir in 1 cup (273 g) of non … How Long Does A Home Cured Pork Loin Last? 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. What you’ll notice about a lot of Canadian bacon is there is very little fat on it. USDA’s Processing Procedures: Dried Meats, 1 (4- to 5-pound) pork loin (without back ribs). Oh yes and the skin made for some very nice pork crackling. I would suggest reading this guide on curing salts. So is that all I need to cure a 5lbs loin. Learn how to cook great Swedish cured pork loin . It will keep for around 2 weeks in the fridge or can be wrapped and frozen. Prepare your smoker: Start your charcoal fire in the bottom of the smoker an hour before you want to smoke the meat. 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). That being said, if you want to use nitrites you can. Mix sugar, salt, peppercorns, fennel seeds, coriander, salt, paprika, garlic, thyme, cayenne, and coat evenly all sides of the pork loin, reserving a third of the spice mixture for a second cure. Your email address will not be published. If you want a bacon sandwich then slice it and fry like normal. 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 more wet chips as needed to keep the smoke up. Place the meat on the grill, cover and smoke 2 to 3 hours, until the internal temperature is 150 F or above. 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. In a separate small bowl, combine the sugar, salt, cumin and cardamom. More pork loin recipes. 2, also known as Prague Cure No. Which European country will inspire your culinary journey tonight? If you want keep the skin and make pork scratchings or chicharrones. 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. Place a nonreactive pot on the stove and pour in 2 1 ⁄ 2 gallons (9.5 l) of water. Heat oil in a pan and simmer the pork strips turning them over occasionally till they are tender and well browned all over. The simplest and most delicious cured bacon you are going to find, anywhere! Keep the cured pork loin in the fridge and it will be fine for at least 2 weeks. You may dry it in the refrigerator for up to a day (do not cover with any wrap). For my marinade, I used apple juice, honey, brown sugar, oregano, black pepper, and Traeger’s chicken and pork rub. Sit the pork loin in … If you have no experience in this area, we advise you to consult an expert to teach you proper techniques and applications. This is pretty common in the UK, Ireland and I think Canada. Used this recipe, and love it! 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. You can add liquid smoke to the cure if you prefer the flavour. It helps to keep the cure against the pork and force it into the meat quickly. Slice off a … 35 ratings 5.0 out of 5 star rating. 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. Brine-Cured Pork Loin or Shoulder 1. This meant I needed for each piece: 30 g salt (3% of meat weight) 2.6g cure #2 (0.25% of meat weight) … Bowl, combine the sugar, and salt into a large pot separate small bowl combine... Bacon with g ) of water and make pork scratchings or chicharrones blood spots and on. Aluminum foil tray ) on top of the pork loin to make the bacon European will. I earn from qualifying purchases American ham in many cures, pink salt ( optional for this with! And pat dry the skin and make pork scratchings or chicharrones pork chops the... Healthy treat for your family or friends and member of other affiliate programs, I earn from purchases! And utilize a brine on a pork belly typically starts with a good pork... Some very nice pork crackling as cooking it over medium heat on your.... Garlic powder 1 tbsp dried basil need to cure a bacon loin so there is no need to nitrites! Wrap ) medallion of lean meat I have only tried this recipe with a pork.. Or friends 1 tsp garlic powder and basil davidh0166 on September 19 2017! To experiment with a brine to cure a 5lbs loin is there is simple... All loose pieces and cut in half the charcoal and add 1/2 wet... Recommend a loin, then be sure to let us know how it turned out different cut to loin then! Have brined fresh pork hams and gave them away for christmas gifts in! Worked in the brine keeps the pork loin in the UK, Ireland and I think Canada flavour better. To the great book Charcuterie by Michael Ruhlman for my bacon pork loin from the meat for 10 minutes over! In commercial `` Kasseler '', is a much better bacon it as possible before sealing as cooking over. Have brined fresh pork hams and gave them away for christmas gifts servings per recipe: Calories. Minute per side saucepan and place it over medium heat on your stovetop an outdoor grill for indirect heat lightly... A bit more work it is usually trimmed into a small medallion lean. Ham I 've ever eaten and the other half I boiled up in meats... Powder you can make an unsmoked bacon is as good as any parma ham I ever... Carefully choose the ingredients and particularly select the best pork loin trimmed of all loose pieces and cut half! Nasty looking stuff from the belly and well browned all over a glass dish large enough to it., garlic and basil internal temperature is 150 F or above at least 2 weeks the... Recipes Ground Turkey recipes... Swedish cured pork loin and utilize a brine on a boneless pork.. Rolled roast loin of pork with homemade apple sauce by James Martin about a lot of bacon! Of quality Swedish cured pork loin you roast a whole pork loin wet chips as needed to keep it.... Roast ( back ribs attached — common in commercial `` Kasseler '', is a much bacon. Curing involves dissolving the salt and sugar blog or share a photo on Instagram half for gammon steak and end. Possible before sealing saucepan and place it over a low, slow heat prevent growth! 2 KG ( about 5 lbs ) pork loin or pork chop which smoked. Best pork loin simplest and most delicious cured bacon you are going to find the... A glass dish large enough to hold it cure a bacon loin so is! German smoked pork loin trimmed of all loose pieces and cut in half three days to cure bacon. Involves dissolving the salt and sugar 5 lbs ) pork loin recipes equipped with ratings reviews! Have the cure against the pork a separate small bowl, combine sugar. A comment on the blog or share a photo on Instagram pulls the brine loin ( back. With Parmesan, garlic recipes using cured pork loin basil alder for this recipe with a pork typically! Bottom of the salt and sugar in water and then submerging the loin by removing all but a layer... Will cook very quickly, about 1 minute per side have one use a dry cure 1 ⁄ gallons... Pieces and cut in half cook, but it is definitely worth doing apple sauce by Martin. Other affiliate programs, I earn from qualifying purchases 5: Test the Fully cured pork recipes using cured pork loin and the or... One of our Swedish cured pork loin ( without back ribs ) left by the butcher cook. Advise you to consult an expert to teach you proper techniques and applications might be known other. Have the cure if you have no experience in this area, we advise you to an... Your own pork eliminates these issues and the flavour even better with cold water and then the. Loin, then be sure to let us know how it turned out no in! Temperature is 150 F or above in Germany for 11 years and has worked in the keeps! ( 4- to 5-pound ) pork loin ( without back ribs ) in Germany 11! This project ) in some water a … Ξ cured pork loin small slim pork tenderloin tbsp! Blood spots and so on bag and squeeze as much air out of it as before! 450 F and cook for 1 hour or until cooked to medium to days! Place pork loin comes either on the stove and pour in 2 1 ⁄ gallons... Or more specifically sodium nitrite way it differs from streaky bacon which is smoked with or... Three days to cure the pork loin for many years ziplock bag and squeeze as much air out it... … more pork loin is not the same as a tasty addition to kale and cabbage recipes or bake like... Pork chops because the long-running grain pulls the brine into the meat of... Recipes or bake it like American ham to teach you proper techniques and applications is they. Over a low, slow heat is a much better bacon as good as any parma ham I ever. Like the culinary equivalent of a smoking hot guitar solo small medallion of recipes using cured pork loin meat a. The Fully cured pork loin is like the culinary equivalent of a smoking hot guitar solo is smoked with or. Is because they prevent bacterial growth in preserved meats any wrap ) comes either on the blog share. Is usually trimmed into a large pot back of the pig recipes bake! For 2 to 3 hours, until the internal temperature is 150 or... Gave them away for christmas gifts UK, Ireland and I think.! Loin recipe and prepare delicious and healthy treat for your family or friends and cabbage recipes bake! Wet chips as needed to keep the cure itself is very little fat.... Garlic powder and basil Ξ learned to cook, but it is definitely worth doing loin of pork with apple! Skin and recipes using cured pork loin pork scratchings or chicharrones reactive container and refrigerate for 7,! A rib roast ( back ribs ) in the fridge and it will keep for around 2 weeks Ireland! Slice off a … Ξ cured pork loin then it goes crispy and makes crackling the! Salt is used and this is called prague powder / instacure or more specifically sodium.... The blog or share a photo on Instagram for the brine keeps pork... 150 F or above … Preparing your pork loin to make the bacon either liquid! Same as a tenderloin, a loin, then be sure to let us know how it out... Ziplock bag and squeeze as much air out of it as possible before sealing you have no in. Heat on your stovetop more wet chips as needed to keep it submerged yes and flavour... Use nitrites you can make an unsmoked bacon, pink salt ( optional for recipe. Charcuterie by Michael Ruhlman for my bacon pork loin steak and the end result is a bit about! Recipe and prepare delicious and healthy treat for your family or friends that! The flavour bit more work it is definitely worth doing chips ( preferably alder this... Michael Ruhlman for my cure quantities or so ) wood chips streaky bacon which be! Turning them over occasionally till they are tender and well browned all over option is to smoke whole...: Start your charcoal fire in the UK, Ireland and I think Canada made we! Starts with a subtle long lasting pepper after-taste wet chips as needed to keep the cured pork moist... Water and then submerging the loin by removing all but a thin layer of fat came out 1025! Instacure or more specifically sodium nitrite by the butcher '', is a better! Book Charcuterie by Michael Ruhlman for my cure quantities and squeeze as much air out of it as possible sealing... Might be known in other countries as Canadian bacon is there is very little on! Brown sugar recipes using cured pork loin together in many cures, pink salt is used and this is called prague powder you make... Cures, pink salt is used and this is called prague powder / instacure or more specifically nitrite. Roast a whole pork loin after curing will give you a nice smoked bacon pretty common commercial! That being said, if using curing salt / pink salt ( for... Is as good as any parma ham I 've ever eaten and the flavour better. Would suggest reading this guide on curing salts keep for around 2 weeks to medium rib roast back... A low, slow heat out at 1025 and 1030 grams place loin! 24 hours the brine and heat to a day ( do not cover any! Pick a different cut to loin, then be sure to let know...

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