How to Cure and Dry Age Pork Tenderloins скачать в хорошем качестве

How to Cure and Dry Age Pork Tenderloins

In a fun little experiment, I cured four tenderloins with four very different seasonings: Portuguese, spicy mustard, tandoori, and hot spice. They were then dry aged for six weeks, and the results were quite cool. This is a great way to get tasty charcuterie quickly and relatively inexpensively! For the cure, percentages are based on meat weight. It's easiest to measure in grams, just for math. For example, the cure is .25%, so if your loin is 1000g, the calculation is 1000x.0025 (or .25%), which equals 2.5g of cure. Weigh your meat, run a little math for the percentages, and you're good to weigh out all your ingredients. The cure recipes: Portuguese: .25% cure #2 2% kosher salt 2% garlic salt 3% hot paprika 3% red wine 2.5% piri piri sauce Mustard: .25% cure #2 3% kosher salt 10% spicy beer mustard Tandoori: .25% cure #2 2.5% kosher salt 5% tandoori masala .5% chili flakes 5% lemon juice Hot: .25% cure #2 3% kosher salt 1% cayenne pepper 1.5% chili flakes 1% piri piri oil Here is a slicer (that I've used!) that's nearly identical to mine: https://amzn.to/4iaeWb2 If you're looking for a vacuum sealer, consider these: https://amzn.to/3QQ65A9 https://amzn.to/3E5vzBQ https://amzn.to/44tl7za An updated version of my scale: https://amzn.to/44nFrFN