Lonzino Dry Aged Pork Loin - Smoking Meat Forums
2012年2月20日 · This is a dry cured aged meat using cure #2. Please do not attempt this if you do not have the proper dry aging area and the understanding of dry cureing/aging meats. The basic rub. 2.5 Tbs non iodized salt 1.5 Tbs brown sugar 1 level tsp cure #2 1 Tbs black pepper 1.5 tsp garlic poder 4-5 lb pork loin rinsed and patted dry.
Canadian Bacon Dry Cured (Step by Step) - Smoking Meat Forums
2015年1月15日 · Canadian Bacon Dry Cured (Step by Step) About a month ago I ran out of Canadian Bacon, so I waited for the Christmas Week sales. I got an 11.24 LB Pork Loin @ $1.89 LB. I also got 5 “Choice” Prime Ribs about 5 to 6 LBS each ($7.99 LB). Then I had the bones trimmed off of the Prime Ribs, with...
Curing a Pork Loin - Smoking Meat Forums
2012年11月17日 · Mix the ingredients and fully cover the loin, then refrigerate for seven days, turning daily. I like to brine the loin in a big ziplock bag placed in a plastic bowl (in case it leaks, and it usually does). After a week, rinse the loin, and let air dry for about an hour until the shiny and sticky pellicle forms.
Cured smoked boneless pork loin - Smoking Meat Forums
2015年3月20日 · I have dry cured pork loins in the past and have also dry cured the outside with a bit of pumping for the inside. A couple tips: 1. When pumping, make up the brine without spices or colored ingredients like molasses.
Dry Cured Pork Tenderloin - Smoking Meat Forums
2015年11月21日 · For me this a test-run of dry cured pork tenderloin to see if I'd enjoy it before doing up a larger batch and giving it away to people without even trying it. Day #1 (Prep day): Yanked a pack of two pork tenderloins out of the freezer, weighed in at close to a pound each (one a few grams over, one a few grams under), measured out the TQ and ...
Smoked Cured pork loin is it right? - Smoking Meat Forums
2021年3月10日 · Rub the mixture into the loin. Place into a plastic bag and leave for 7-10 days in fridge. Remove loin from refrigerator and brush off the excess salt. Dry to touch. Apply thin cold smoke for 1-3 days Hang loin at 46º , 72-80% humidity for one month to equalize. Dry loins for 3 weeks at 68-72º.
Cured pork loin for roast: dry or wet cure? - Smoking Meat Forums
2015年12月13日 · Fellows, I want to cure a boneless loin, then cold smoke for oven roasting. Would a wet cure be more appropriate? I am thinking dry cure will suck a lot of moisture out of the meat and the roast won't be as suculent as it would after a wet cure.
Cured loin isn't pink - Smoking Meat Forums
2023年6月28日 · I recently dry cured a 2 pound piece of pork loin that I had sliced in half so the halves were about an inch thick. I used the digging dog farm calculator with 1.75% salt, 1% sugar and the default cure #1. The loin halves cured for 7 days and were then rinsed and sat uncovered in the fridge for a night. I smoked them at 250F until the IT was 150F.
Dry Cured Lonzino - Smoking Meat Forums
2012年4月23日 · Please note that this requires the use of CURE#2 Do not attempt unless you are familiar with the process. My dry items. Lonzino. 2-3 lb pork loin Cure #2 Salt Pepper Bay leaf ground ground fennel ground juniper berries Very lightly trimmed pork loin. Dry all mixed and ready to apply...
Help requested for pork loin curing brine - Smoking Meat Forums
2014年8月8日 · (Plain) mix and sugar. Rub mixture into the loin. Place loin in "food grade" plastic bag; tie open end. Refrigerate and allow to cure for 3-5 days. Remove from cure. Soak loin in cool water for 30 minutes; pat dry. Refrigerate uncovered to dry slightly before cooking. Cut into 1/8 inch thick slices. Preheat skillet; brush with oil. Fry over low