Air dry cured pork tenderloin

[atomicsmoke]

I want to try this. I have dry cured sausage/pepperoni before using recipes from books, on-line etc., but have never attempted a whole-muscle dry cure. When you specify
3% salt and .25% cure# 2, do you mean you would add salt and cure #2 equaling 3% and .25% respectively of the the weight of the meat/item to be cured?

For example, if the item to be cured weighed 10 ounces, would I cure with 3 ounces salt and .025 ounces cure #2?

Sorry if this is a dumb question, but like I said, have used recipes before, but never cured a whole muscle.

Thanks

No dumb questions here.

Yes, the numbers in your example are correct.

 

[atomicsmoke]

Hows that tenderloin coming along Atomic?

Don't know....i am out of town....hopefully losing weight slowly (the tenderloin not me).

 

[backcountrylivn]

Continuing taking care of the cuts from the half pig i got 3 weeks ago.
Tenderloin dry cured for two weeks, cold smoked, now drying.
View attachment 348252

Looks like something else , doesn't?

Also smoked three slabs of bacon along (from the same half pig)
View attachment 348253

Looks good

 

[bill ace 350]

No dumb questions here.

Yes, the numbers in your example are correct.

No dumb questions here.

Yes, the numbers in your example are correct.

ok thanks!

Was the tenderloin "certified" (or the Canadian equivalent)?

 

[atomicsmoke]

ok thanks!

Was the tenderloin "certified" (or the Canadian equivalent)?

I dont know what that is.

 

[bill ace 350]

I dont know what that is.

Pork that has been kept at low temperature long enough to eliminate trichinosis.

 

[atomicsmoke]

 

[atomicsmoke]

Pork that has been kept at low temperature long enough to eliminate trichinosis.

Aha....no, this is from a pork side that was never frozen. As far as i know trichinosis is not a concern in Ontario.

 

[bill ace 350]

Aha....no, this is from a pork side that was never frozen. As far as i know trichinosis is not a concern in Ontario.

Don't think it's much common here in the Fort Drum area either, but I've heard cautionary tales.

Just received my temp and humidity controllers, hopefully will get a chance to try it for myself soon

 

[atomicsmoke]

45% weight loss. 40% would have been better, but i just got home last night after a 10 day trip.

 

[chopsaw]

Bud ,,, that looks awesome .

 

[tropics]

That is a fantastic looking piece of meat,my mouth is watering Points
Richie

 

[atomicsmoke]

Thank you fellows. Pork tenderloin is one of the easiest charcuterie cuts to make.

 

[backcountrylivn]

View attachment 349547 View attachment 349548

Beautiful,just beautiful

 

[forkin pork]

Hey looking real good, today I could not wait. I had a tenderloin drying for a while and my target weight was 1.25Lbs ..it was at 1.22.
Was gonna wait till next week but couldn't.
It tastes really super great.
Here's a pic....... Ok will check tomorrow, just learned how to up load pics to photobucket from my iPhone, it's now taking forever to upload all my photos. Hopefully post pork tenderloin tomorrow. Dam!

 

[JohnsMyName]

Do you want to get a starting weight of the raw meet, or do you wait until it has gone through initial salt packing/just prior to hanging?

 

[atomicsmoke]

Do you want to get a starting weight of the raw meet, or do you wait until it has gone through initial salt packing/just prior to hanging?

Meat raw weight...after trimming, before curing.

 

[JohnsMyName]

Thanks Atomic, I'm doing pork loin as my first attempt this weekend.

Do you use cure #1 or #2 for this? I know #2 is usually used for un-cooked meat, but this is a very short cure as compared to other meats, so I'm wondering if #1 will be okay and then when finished store vac sealed in fridge?

 

[atomicsmoke]

Thanks Atomic, I'm doing pork loin as my first attempt this weekend.

Do you use cure #1 or #2 for this? I know #2 is usually used for un-cooked meat, but this is a very short cure as compared to other meats, so I'm wondering if #1 will be okay and then when finished store vac sealed in fridge?

cure#2 vs cure#1 has been debated here. Where i dry meats in winter or in an umai bag in a fridge there is little to none bacterial activity to convert nitrate to nitrite. So i doubt cure#2 provides increased protection.

If it's your first project i recommend you follow a reputable recipe to the T.

You are doing a loin or a tenderloin?

 

[JohnsMyName]

Sorry, correction pork tenderloin. I have done a lot of reading and will be following a recipe for the first one.

Plan on 3% salt with cure #1 per instructions and spices. Then into the fridge for 4 days, rinse and press in fridge for 1 more day, then cold smoke for 12 hours and hang in basement room until at the 35% weight loss. Room is constant 58F in winter and I'll keep humidifier at 70-75%.

Sound like a good plan?