WebAdd boiling water and stir well to dissolve salt and sugar. Add peppercorns, mustard seeds, allspice berries, cloves, thyme and bay leaves. Leave to cool completely. Step 2. Add curing salt and 1 cup white wine to cooled brine. Submerge pork tenderloins in brine. Place plate directly on top of pork to keep it submerged if necessary. WebTook 4 hours and 15 minutes at 200ºF for the IT to reach 150ºF. Allowed the Pork Loin to rest and cool before placing it in the fridge overnight. When Hot smoked to 150º the …
15 Wet Cured Pork Loin Recipe - Selected Recipes
WebDirections. 1. Trim any obvious fat away from the exterior of the tenderloin. Cut off the tapering ends, forming a uniform thickness. 2. To calculate the correct amount of salt, … WebPreheat the smoker to 130º F (54º C) and if the loin is dry, introduce smoke with dampers 1/4 closed and smoke for 1 hour at 122-140° F (50-60° C). Increase smoking … greek food festival birmingham menu
Cured Pork Loin - Curing Your Own Bacon - Preserve & Pickle
WebSlice the pork butt with the grain into steaks about 1-inch thick. Combine the sugar, salt, and curing salt in a bowl. Make sure everything is very evenly distributed. Dredge each piece of pork in the curing mixture on all sides. Place the cure-covered pork on a rimmed sheet tray and refrigerate to cure for 4–5 hours, uncovered. Webdirections. rinse pork loin, then place one of the garbage bags in the other open them both as wide as possible place the loin inside the bags, mix the cure rub together pour over the loin making sure to get a even coat on the whole loin, then tie the bags in a knot and place in the fridge for 5 days, after the 5 day period is up then wash the ... WebApr 11, 2024 · 1. Follow the directions in step 1 of Home-Cured Bacon, curing the loin for 2 days (if the loin is more than 3 inches thick, increase the curing time to 3 days). … greek food festival las vegas