My local restaurant supply has Pork loin on sale $1.58/pound So I picked up 5 of them. All averaged 10.5-12 pounds. I removed the bulk of the fat but not all of it. I like to do this when dry brining to get better cure penetration. I then cut each loin into quarters. I vac packed 16 of the quarters for use later and put them in the freezer. I saved the fat trimmings and vac packed 3 bags for sausage making.
4 of the quarters I weighed out and using Digging Dogs Farm universal cure calculator I calculated the proper cure, salt and sugar needed for each piece.
I placed each hunk of loin into a vac pack bag and added the proper amounts of cure mix to the bags. I sealed them but did not vacuum the air out. For the first couple days I'll massage them and once the moisture has reabsorbed I will open them up and then vacuum them and seal for the rest of the cure.
These all average 2"+/- in thickness so they will need to cure for 8 days at least. more than likely they will go more like 14 days due to my schedule. Then I will season and air dry in the fridge 5 days. Then cold smoke 8-12 hours. Then hot smoke to 145°. I want this to be ready to eat out of the pack.
I place my meat slabs when curing on parchment paper so I can write down the weight and cure amounts.
I mark the weight and date packed on the vac bag.
Now we wait!
4 of the quarters I weighed out and using Digging Dogs Farm universal cure calculator I calculated the proper cure, salt and sugar needed for each piece.
I placed each hunk of loin into a vac pack bag and added the proper amounts of cure mix to the bags. I sealed them but did not vacuum the air out. For the first couple days I'll massage them and once the moisture has reabsorbed I will open them up and then vacuum them and seal for the rest of the cure.
These all average 2"+/- in thickness so they will need to cure for 8 days at least. more than likely they will go more like 14 days due to my schedule. Then I will season and air dry in the fridge 5 days. Then cold smoke 8-12 hours. Then hot smoke to 145°. I want this to be ready to eat out of the pack.
I place my meat slabs when curing on parchment paper so I can write down the weight and cure amounts.
I mark the weight and date packed on the vac bag.
Now we wait!