Curing A Pork Loin (Canadian Bacon Style Lonzino) Part 1 скачать в хорошем качестве

Curing A Pork Loin (Canadian Bacon Style Lonzino) Part 1

Welcome. In this episode we cure a pork loin Canadian Bacon Style for some cool charcuterie. Be sure to subscribe if you are new and stay tuned for episode 2 where we take that cured meat and prepare it for the chamber. In episode 2 we will be doing something a little different though. We will run an experiment with the Fungus Koji. Half of the loin will be cured regular and the other half will be cued with Koji!! If you would like to support our work visit us at Patreon:   / 2guysandacooler   Also be Sure to check out our Amazon Store front to see all the things we use: https://www.amazon.com/shop/2guysacooler All I did here was acquire a pork loin. The center is all I wanted (just like Canadian Bacon). I cleaned it up a bit and removed all unwanted outer silver skin and fat. Next I weighted the muscle and recorded the weight. The following recipe is all done by percentage to that weight. You can change any of the ingredients except the salt or the cure... We will be dry curing this cut of meat in a chamber and if you want to know how to build a chamber check out my video on that... Recipe: Loin 100% Salt 2.75% Cure #2 .25% Pepper .5% Brown Sugar 2% Bay Leaves 1 Leaf for each pound of meat torn into pieces Powdered Garlic 1% Maple Syrup 2 Tablespoon for each kilo of meat (or 1 Tablespoon for each pound of meat) Combine all of your cure ingredients and rub them onto your loin muscle real well. Vacuum seal in a food saver bag or in a ziplock bag removing as much air as you can. Place in the coldest part of your fridge for 2 weeks. Flipping the bag every other day. Brine Calculator: https://genuineideas.com/ArticlesInde... Stay tuned for Episode 2 where we pick up where we left off... See you then (These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance) Apera Ph Meter (PH60S-Z): https://amzn.to/3i7ixIr Vitamix 750 Heratige Pro Model https://amzn.to/2PFXe1d Vacmaster Vacuum Sealer https://amzn.to/2wQp7wF Chef's Knife Yaxell Gou 8inch https://amzn.to/2QqanwC Wusthof Boning Knife https://amzn.to/2Nvns9b Edge Pro Professional knife sharpening Kit #3 https://amzn.to/2NvAO24 Iwatani Professional Chef Torch https://amzn.to/2zUzm4E Anova Sous Vide (For home use): https://amzn.to/2wwG1PQ InkBird Controllers temp & Humidity https://amzn.to/2O3BmM7 Dehumidifier Eva Dry 2200 https://amzn.to/2wwKjqs TaoTronics Humidifier https://amzn.to/2C0waYy Meat Grinder We use the #22 https://amzn.to/2MGd1QD Small Sausage Stuffer 5# https://amzn.to/2wy5nN9 We use The Sausage Maker for most of our projects. They carry products for making sausage, fermentation, making cheese, and all sorts of cool stuff. You can check them out here: https://www.sausagemaker.com/?Click=1... Casings: https://www.sausagemaker.com/sausage-... Cures and Binders: https://www.sausagemaker.com/meat-cur... Stuffers: https://www.sausagemaker.com/sausage-... Grinders: https://www.sausagemaker.com/meat-gri... DIY Home Kits: https://www.sausagemaker.com/do-it-yo... My Absolute favorite thermometers: • Thermapen Mk4 - http://www.thermoworks.com/Thermapen-... • DOT Kitchen Temperature Reader - https://www.thermoworks.com/DOT?tw=2G... • Signals (4 Channel Temperature Probe) - https://www.thermoworks.com/Signals?t... • Extra Big and Loud Kitchen Timer/Alarm - https://www.thermoworks.com/Extra-Big... • Pocket Temp/Humidity Meter: https://www.thermoworks.com/Pocket-TH... Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric