Thank you, from the Foods of the World Forums! |
Making some Lonza |
Post Reply |
Author | |
AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
Post Options
Thanks(0)
Posted: 06 December 2014 at 20:01 |
So, a local supermarket has boneless pork loin on sale, less than 2 bucks per pound.
I hate when that happens... 50lbs later.... Some in the freezer but I bought that "Salume" book. Dammit. OK. I'm trying this. One whole loin rubbed with salt & pepper. curing for 5+ days., hangin' & drying for a month or so until it loses 30% weight.
|
|
Sponsored Links | |
BriCan
Cook's Assistant Joined: 29 November 2012 Location: Vancouver/Canad Status: Offline Points: 54 |
Post Options
Thanks(0)
|
Where I come from we would say that they fell off the back of the truck at that price On a side note I am in the trade and get my pork direct from the slaughterhouse ... but there is nowhere in a month of Sundays that I could buy anywhere close to that price .. more like $4.00 a lb |
|
But what do I know
|
|
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
Nice price - looking forward to it!
Salt-n-pepper....anything else?
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
Post Options
Thanks(0)
|
Nope nothing else is in there.
According to the book, cure is not necessarily required on whole muscle meats as the bacterial growth is on the surface and the salt will take care of that. So, basically what the cure is, is 3% of the meat weight of salt, and about 1 tsp of ground pepper. My piece of loin came in at 1.014 kg, so I used 33 grams of sea salt & around 10g black pepper. I rubbed that all over the loin and then placed it in a food saver bag and put in any left over cure. Sealed it up and sat in on a baking tray, put another tray on top and used a 12 pack of coke to weigh it down. Wednesday, I'll take them out, rise them, wash them with some white wine, and into a beef bung to hang in the cold cellar until there is a 30% weight loss.
|
|
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
Looking forward to it, Darko - if you get the chance, take a photo or two!
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
Post Options
Thanks(0)
|
I will Ron, soon as I find my camera.
Thing is, I'm not quite sure how this will turn out. I'm seeing a lot of differing directions. According to Ruhlman, 1 day for every 2lbs of meat weight. So given that, I should be good after 1 day or so. I think not. Others have cured for 12 days and have used cure#2. I'm gonna give it 6 days in the salt cure and then start the drying process. I'm guessing it will take 5-6 weeks to loose 30% of its weight. At that point it should be good to eat. Sometime in January, I'll let you know whether my post is coming from home or a hospital bed. LOL All joking aside. I'll be monitoring this piece of meat closely. So,to recap, what I did is used one of the loins I got last friday(Dec 5). Rubbed with salt & pepper and cryovaced to cure for a while. 6 days later, (Dec 11) in to the beef bung, tied up and hung to dry.
|
|
AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
Post Options
Thanks(0)
|
Update.
A week later I'm at 860g and am getting a nice mould growth on the surface. I'm aiming for another 100-150 grams in weight loss.
|
|
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |