Dry Cured Spicy Pork Loin - Glen And Friends Cooking - Home Cured Meats - Dry Cured Pork Loin
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- čas přidán 24. 07. 2024
- Dry Cured Spicy Pork Loin - Glen And Friends Cooking - Home Cured Meats - Dry Cured Pork Loin
Glen is learning how to make salami / salume at home, how to make charcuterie at home. Making dry cured meats at home can be challenging at first - and we've found that the learning curve to home made salume recipes can be steep. But we've also found that when we get it right homemade dry cured meats is very rewarding. Home Cured Salami, all home cured meats or dry cured salami recipes can seem daunting because you are leaving the meat out without refrigeration - but if you take the safety precautions and follow a few simple steps cured meat recipes and homemade salumi are well worth it.
Dry Cured Spicy Pork Loin Recipe:
720g Pork Loin
19.8g Salt (2.75% the weight of the meat)
1.8g Cure #2 (0.25% the weight of the meat)
7.2g Brown sugar (1% the weight of the meat)
.36g Bay leaf (0.05% the weight of the meat)
3.6g Black Pepper (0.5% the weight of the meat)
.86g rosemary (0.12% the weight of the meat)
1.8g Red pepper flakes (0.25% the weight of the meat)
1.44g Garlic powder (0.2% the weight of the meat)
Method:
Mix all the salt, cure #2, and the seasonings together.
Rub the seasoning / cure mixture all over the loin, making sure to get everywhere and into any cuts.
Place the loin and any extra cure in a vacuum-sealable bag and seal, or into a Ziploc bag that you force all of the air out of and seal.
Place the bag in the fridge for 7 days, flipping and massaging it every day.
After 7 days; remove the meat from the bag and gently scrape off any excess salt and seasonings.
Prepare the loin for hanging by casing in a beef bung or beef middle, pull on a jet net and then truss with butcher twine.
Poke holes all over the surface with a sterilized needle to remove any and all trapped air.
Brush or spray on a white mold solution like MONDOSTART SURFACE STARTER CULTURE.
Weigh the meat and write it down on a tag along with the start date and the target weight.
Tie the tag to the meat and then hang in the curing chamber at 55ºF - 57ºF (13ºC - 14ºC) and 80% - 82% for around two weeks for this size.
The meat is ready when it has lost 30% of it's starting weight.
Remove the casing before slicing.
#LeGourmetTV #GlenAndFriendsCooking
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and the award for most well presented glitch in history goes to..
Glitch? Time stamp please
@@joshl90 0:45
Jules and Glen are the Aunt and Uncle we all need right now.
Literally. They are my favorite. If they had videos everyday, I would watch everyday.
Indeed
I had a sense of déjà vu watching this, but still I watched through to the end. Love it.
Going to give this one a go! Thanks Glen
Looks fantastic.
That looks excellent
Hi you all,
Just for clarification on the acctual name of this piece of cured meat:
I'm from germany and here it is called "lachsschinken" allthought it has nothing to do with salmon, whitch in german is also called "lachs".
I hope this helped an provided a little of extra information.
Sorry eventually for my grammar and spelling.
Glen is the Mr.Dressup of cooking channels and I mean that in the highest Canadian complimentary way
Most outstanding!!!
Glen, thank you for the very informative video. You're a good teacher and I always learn something from watching each of your videos.
That looks outstanding
This is the fun kind of Charcuterie that tastes great and keeps you doing it. Thanks Glenn.
I love when you experiment
perfect!
Dayum Glen! Job well done, worth the wait!
I was kind of hoping to see the sandwiches. Great video, really enjoy watching yall cook up things.
The editing in this video was pretty amazing. I love your videos Glen. And hello friends!
Thank you for all of your great videos! What size in diameter beef bung did you use?
This is very similar to what I tried using your wet cure recipe.
I added lots of chili in that one and it was fantastic.
Your channel is so informative and entertaining.
I wanted to see the sandwich too! You really do a great job of demystifying the techniques that scare the hell out of people.
I'm not so sure WHY I wanted to see the sandwiches built.
But I kinda felt left out...
That first cut you made...... that pork looked so good 👍
Very interesting Glen. I'd be interested to see you tackle the low tech Italian method for this. Salt and spice (but no insta-cure), wine wash, and then left to finish in a cool basement.
Do you have instructions/recipe to do this? I would love to give it a go.
@@elebutkovic9322 Basically you use more salt than the meat can absorb so the excess needs to be washed off after the salting period, and you do not use water to wash it off but use grape must. Then the wrapping, hanging and drying etc.
This is my favorite type of cured meat =)
Excellent video. May I ask, what dry ager machine is that?
OHHH Yummy. Looks great. I love the softer texture of a nicely dry cured loin!! Great job!
LOL!!! I read this the first time as "spiced curly pork loin." Good thing it is Friday!! Laughing at myself!!! BEAUTIFUL result. A+ to you. May I mention that you might want to try these with carmelized onions.
I just stumbled up on this channel, because of a tomato soup cake.
How is this channel OG , great videos/ recipes, and it's still small
This is mind boggling.
WOW
Glen, have you tried the collagen sheets, those are nice!!
For the netting funnel, I just use a stainless steel crock that normally holds spatulas. Works really well except for really long stuff, and even then it still helps a lot.
Great video. Where did you buy cure #2?
I'm curious what is the purpose of the jetnet if you tie it with butchers twine ? Is it not the same thing or am i missing something . Curing meat isnt something im familiar with aside from making pastrami .
Making the piece sexy
question, whats the point of making it airtight when we poke holes in it?
you want air to escape, but not get in.
Glen: “ We’re gonna be dry curing whole mussels.”
Me : “Great!”
Glen: *pulls out a pork loin*
Me : 🥺
The best dry meat... for me !
hey Glen, wanna try Pastirma (basically turkish beef cured in a similar way), I'd love to see a video from you
Great video - do you think using the Starting Culture spray is 100% necessary?
what percentages salt and cure #2 did you use for the eq cure?
I've been making something very similar (whatever seasoning comes to mind) for years... I've always referred to it as Lonzino, because that's what I've read that cured loin is called.
Hey Glenn, any chance you could do beef bacon please? Thanks for all the great vids and inspiration. Cheers.
As a spaniard I approve, you should try some of this top notch products from Salamanca, the best in the world! 😋
Americanised lomo!
Salamanca? Like the drug family from 'Breaking Bad'? Rings a bell.
Hi Glen, you might find that tubigrip applicator cages might be a cheaper option than the jelnet steel funnel. Handy for 1st aid too (can you tell I'm a nurse and used the medical net in the past!)
Wondering if it would be reasonable to round up the salt and #2? Is more safer (within reason) than less ?
Lonzino or lomo is pork loin with or without the paprika. Both delish. Tfs.
True - but every European nation has a version with a different name - Trying to come up with a truly Canadian name for this.
Great show, Have you tried making Biltong. It's Cured Beef. It is similar to what you did here...
The dried pork loin you made is called Lonzino (Italian) or Lomo (Spanish). I put a vacuum sealed piece in my freezer to see if freezing changes it at all, August will be 6 months and I'll try it then.
How did it taste?
For a while, pork loin was dirt cheap in the USA, and my father fell in love with cooking it. Always was miserable to eat despite his skill as a cook. I’m interested in any process that might render it palatable…
Now that I think a bit, I recall buying and eating a piece of Hungarian-style cured pork loin flavored with paprika. A bit too lean but not unpleasant.
This is called proccetie from Italy we been making this for ever
What’s a substitute for beef cap? Can I use dry aged steak wraps?
Hi Glen. I have been wanting to purchase a dry curing chamber. What is the name brand of the small unit you have in this video?
Could you hang the meat on one of those tiny luggage scales so you can quickly check the weight without moving it?
It would depend on how sensitive the scale is
Looks good. I keep looking at all the beef in your big dry ager, it's been in there for a long, long time, when are you going to do something with that?
We've cooked a bunch of it so far, and we move it around from time to time - next week (or the week after?) there is a video where we pull out the pork and cook the chops, and a couple weeks after that another piece of Beef will come out.
@@GlenAndFriendsCooking I was just wondering, it always looks the same.
Where do you guys buy the cure #2 in less than commercial quantity? 🇨🇦
www.stuffers.com/collections/meat-cures is in Vancouver, and they have it in reasonable quantities.
Hello, if you were going to eat this right away/ freeze it is the cure necessary? Thanks.
Should you ever come to south africa, please drop by. Got so much to show you
Don't the holes you poke in to let air out also let air in?
Exactly!? First taking good care to tie a bubble knot to prevent air going in. Then poking holes?
I noticed Cure #2 in the recipe but I didn't see you use it in the video.
I put it in at 0:42 - the audio glitch may have distracted you.
Usually wash the moulding with water and vinegar
What drying chamber is that?
From Dry Ager: www.dry-ager.com/
So I didn't see you use a bacteria wash on the exterior but got a nice "good" mold on the exterior. Did I miss something? Would cure #2 be enough to get a good bacteria? Have used umai casings to get my feet wet want to up the game this fall
Sorry, just saw the recipe. Read first, ask later😂
Where do you get the beef bung and jet net? I live in Ottawa .
Ordered it from Stuffers Supply in Vancouver
Why is Jules wearing a sweater!? Is it cold in Toronto? And if so, could you send some of the cold air down here?
I think Glenn has quite a number of videos ready to upload in his backlog so this was likely filmed a few months ago.
Glen: In your opinion, could you substitute Cure #2 with Morton Tender quick? Where I am located in Michigan, Tender Quick is readily available in grocery stores and Cure #2 isn’t.
Respectfully, WS
Probably. But it’s almost certainly going to require different ratios. So, unless you’re comfortable doing the research, math and reformulating some things, you’re better off just grabbing some #2 off the internet.
"Spice dust... Don't breathe this!"
We make similar thing in Poland 🇵🇱 but different species and lots of garlic
I have tried a small piece first, 300g. Will it be enough to keep it in the fridge for 3-4 days and then dry cure it outside the fridge or still better to keep it in the fridge for a week?
Glen, how do you know it's properly cured? I mean, is there ever a chance that it'll be raw/unsafe?
Can I use a sock to dry meat in?
Does anyone know the model of the air dryer he used and slicer he uses. I really wish cooks would list all the equipment used in a video in the comments.
found it.
@@hollisinman6989 what was the slicer model?
@@Viperboy64000 sorry didn't save it. I didn't buy one. Probably 500-600 10 inch would be my guess.
just a suggestion if you want to experiment - put the black pepper on the meat first by itself and tamp it in. After that put the rest of the cure mixture on. The pepper will do a much better job of seasoning if you put in on first. Try it.
whats the make of your curing chamber???
Dry Ager: www.dry-ager.com/
I’m curious why you used and net AND trussed it?
So what type of fridge are you using to cure this meat ?so you can control the temperature and humidity? And where we can get one
Thanks
8:04 While everyone is focusing on the dry ager, I can't help but notice your Highway 63 sign.
Hi All
I just tried curing a pork belly and some tenderloin. Cold smoked for 12 hours. First time trying this. It all looked good but then today after 2 week hanging notice some small spots of green mold. Is this okay, any recommendations how to deal with this. I hope it’s not spoiled.
Green mold is a problem - but how did you cure it? How much salt? How much Pink Curing salt? Which kind of Pink Curing salt? Did you do a wet brine cure? Dry cure?
I've been watching your channel for over a year now and I've been wondering something. Who are the "friends" in Glen and Friends?
Missed that salt glitch. What happens if you use too much salt?
Aside from the fact that you used a coffee grinder, my question is unrelated to this video, but I didn't feel like searching up a more relevant video. In America, our flours are garbage, so I am now finding myself in the market for a countertop grain mill and wondered if you'd had any experience or recommendations on a good one?
not Glenn, but the Mockmill 100 and 200 probably have the best reputation right now.
How was the sandwich?
I think what you just made, in Italy we call it "lonzino" or "lonzino stagionato". Good going.
It would be great if you had described the flavour more in depth! I’m still curious on how it tastes like
I have to ask, what is the point of the bubble knots if you're just going to prick holes in the casing anyway? Genuinely curious, I don't know anything curing meat.
So what's the motorcycle the plate is off of??
1983 RZ350 2 stroke race bike
@@GlenAndFriendsCooking Nice, rode a 77 RD 400 for few years. Had the in-line 4's in first and second gear - then they were ahead, and gone.
Looks delicious.
Looks like Balyk pork, popular in post-soviet countries
5:00 Just like that one time I tried a magnum condom
Have you ever seen the "filet minion" cartoon? That's what the sliced pork loin looks like. Otherwise, I'd think it looked appetizing.
do you know how hard it is to watch this videos when you live in small town Newfoundland and only have access to chain store deli's and butcher are very few and far between (closest one to me is 1 1/2 hrs drive). Buying one of those drying freezers. Shipping is more than the freezer. I do get my seafood right off the boat so there are compensations for living here.
Is this a re-upload? Have I seen this before?
Maybe all cured meats look the same?
Could one just take the spiced loin with the beef cap, batter it and deep fry it? Like a deep fried XXXL sausage.
800th like, yay
It was not the tenderloin, but the meat on the other side of the Short loin ( T.bone chops). Entrecote in French, Striploin in USA, contre fillet elsewhere. Regards from Cyprus.
Why call it paprika pork loin when there isn't any paprika in the spice mix? Love your videos Glen, just trying to understand
I like watching your show
About the casing removing or not IMHO It is just a mater of personal taste. As long has it is natural remove it or leave it according to your taste.
It is the king of thing where there are no wrong answers.
I feel like we have already seen this video
10:14 that's what she said
Any link to the curing chamber you're using to make your cured meats in?
It's from: www.dry-ager.com/
@@GlenAndFriendsCooking Thank you!
Which do you think came first: the discovery of how to cook meat, or the discovery of how to let meat go moldy in such a way that it was still okay to eat?