New to this curing thing ---Pork Loin

[TobyOcc]

Ok so i decided to cure a pork loin. Dry rubbed with salt, sugar, prauge, spices and put in fridge for 12 days. Rinsed, trussed and has been hanging for 14 days. Here is the big question. I only had a fridge at work to work with and could only get the temp up to 43F Humidity between 65% and 85%. Do you guys think this will work out?? I have lost about 30% weight as of now feels a bit soft not sure if its done. LOL

 

[normanaj]

Try doing a search of the forums too.There's a LOT of info here!

 

[TobyOcc]

Try doing a search of the forums too.There's a LOT of info here!

Yeah have been doing that, guess there is no real answer. Everyone has a different theory.

 

[JC in GB]

It is hard to say based on your description.

Weight of meat?
Weight of salt?
Weight of sugar?
Weight of cure salt? (Cure #1 or #2)

What are you expecting it to be when you are done?

JC

 

[TobyOcc]

It is hard to say based on your description.

Weight of meat?
Weight of salt?
Weight of sugar?
Weight of cure salt? (Cure #1 or #2)

What are you expecting it to be when you are done?

JC

Pork Loin 1515g
Salt 45g
Sugar 45g
#2 3.8g

Hoping to get a procuitto or Lonzino like texture.

Thanks

 

[tx smoker]

I only had a fridge at work to work with and could only get the temp up to 43F

I have cured many, many different homemade sausages and different cuts of meat. List would be a bit long to type them all out but I cured every bit of it in a fridge at regular temps running 34 to 37 degrees. If curing and dry aging sausages that a starter culture was used, I'd hang those in my closet for three days for the starter to work then transfer to the fridge. You should be fine. I typically shot for between 35 and 40 percent weight loss. The greater the weight loss, the lower the pH will be and the more pronounced the "aged" flavor you'll get.

Best of luck!!
Robert

 

[TobyOcc]

I have cured many, many different homemade sausages and different cuts of meat. List would be a bit long to type them all out but I cured every bit of it in a fridge at regular temps running 34 to 37 degrees. If curing and dry aging sausages that a starter culture was used, I'd hang those in my closet for three days for the starter to work then transfer to the fridge. You should be fine. I typically shot for between 35 and 40 percent weight loss. The greater the weight loss, the lower the pH will be and the more pronounced the "aged" flavor you'll get.

Best of luck!!
Robert

Thanks I will hold out til it hits the 40% mark I think.

 

[JC in GB]

Thanks for the information. Those numbers look sound. You will have to show some pics of the finished product.

JC