So I have been reading up on curing and thought I would give it a try. I have a recipe for Lonzino and thought I would give it a try,
So here is my 4.5lb pork loin all seasoned up and ready to cure for 12 to 14 days.
I do not have a curing chamber and I am hoping that I will be able to just hang this in the basement and let it finish drying.
Being as I have never done this before please offer any suggestions you may have.
This is what I am following:
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. 2, also known as Prague Cure No. 2
- 10 grams black pepper
- 5 grams garlic powder
- 5 grams ground cloves
- 10 grams onion powder
- 8 grams dried thyme
- Mix all the dry ingredients. Rub them well into the loin, then put the meat into a plastic bag or wrap with plastic wrap. This is to keep it from drying out. Keep the meat refrigerated for 12 days.
- On the 12th day, remove from the wrap, rinse it off and then let it dry on a rack for 2-3 hours. I use a portable fan set on low to oscillate over the meat.
- Truss the meat with kitchen twine (the white stuff) as you would a roast. Leave a long loop at one end so you can hang the meat. You can also use pre-made sausage netting.
- Hang the meat in a cool place to dry. It needs to be humid, about 70 percent humidity. How long? At least another 12 days. It should feel firm throughout and be a pleasing red. How long can you hang it? Up to six months or more, but it will become harder and drier the longer it hangs.
- To store: Wrap tightly in butcher paper or, better yet, vacuum seal pieces of it – I cut the loin into three chunks – and freeze. Unfrozen, it will last indefinitely in the fridge, but it will continue to dry out.