Salt only cured loin.......first time experiment

[Robert H]

Trying out a salt only loin cure just for fun.I work with a guy who is from Croatia and have had his several times and it is delicious.Very much like proscuito but a slightly firmer texture.He does about eighty lbs every winter.I just used fine ground sea salt on these and let it push the liquid out for four days then cleaned them up and emptied the tray they were in.Then resalted and let sit for another 5 days. They then got some pepper and garlic powder rubbed on all surfaces and cold smoked for a full tray of pellets.Have to hang in a good spot......pic shows them hanging between my tablesaw and workbench for the moment.Just wait for a few months and see.

 

[Robert H]

Here are my results/review of this first time salt and air dry cure of a pork loin I did awhile back.I realized two weeks ago that I oversalted big time.The outside was getting a thick white coating of dry salt and I thought this was not good.So, I soaked them in a cold water bath for about four hours and rehung them to dry.This took out a lot of salt but they are still on the salty side, but still very tasty.Nice when sliced thin and wrapped around some sweet fruit or avacado.Next time will use a lot less salt.The taste is very much like a proscuitto but much denser.