My daughter has been experimenting with the Sausage Maker's Dry Aging Steak Wraps (here) for making whole piece salume. This one turned out very good.
Recipe:
Method:
1. Start with fresh pork loin , this one was about 2 pounds and its very closely trimmed. The fat cap is usually left on, but we don't really like it that way.
2. Grind the spices into a fine powder.
3. Lay the loin on a large sheet of plastic wrap and sprinkle/rub the spices on all sides of the loin.
4. Roll the loin up in the plastic wrap so that all the spices that scattered around ends up on the meat, and vacuum seal into a vacuum bag.
(The plastic wrap isn't really necessary, but we do it to make sure that all the spices remain on the meat when its put in the vacuum bag. This is important when a measured quantity of cure is involved).
5. Put the bagged loin in the fridge and forget it for 2-3 weeks.
6. Remove from the bag and plastic wrap and rinse.
7. Cut a piece of the dry steak wrap big enough to complete surround the loin.
8. Follow the dry steak wrap instructions to apply the wrap and netting. .
9. Weigh and record the "green weight", then back into the fridge on a cooling rack to dry for enough time for lose about 35% of the green weight.
10. In this case it was about 5 weeks, remove the netting, rinse off the remains of the wrap, slice thin and enjoy.
Raw loin:
Vacuum bagged for curing:
After cure and rinse:
Wrapped for drying:
Drying time vs. weight loss:
After netting removed:
Done:
Thin sliced:
Recipe:
Method:
1. Start with fresh pork loin , this one was about 2 pounds and its very closely trimmed. The fat cap is usually left on, but we don't really like it that way.
2. Grind the spices into a fine powder.
3. Lay the loin on a large sheet of plastic wrap and sprinkle/rub the spices on all sides of the loin.
4. Roll the loin up in the plastic wrap so that all the spices that scattered around ends up on the meat, and vacuum seal into a vacuum bag.
(The plastic wrap isn't really necessary, but we do it to make sure that all the spices remain on the meat when its put in the vacuum bag. This is important when a measured quantity of cure is involved).
5. Put the bagged loin in the fridge and forget it for 2-3 weeks.
6. Remove from the bag and plastic wrap and rinse.
7. Cut a piece of the dry steak wrap big enough to complete surround the loin.
8. Follow the dry steak wrap instructions to apply the wrap and netting. .
9. Weigh and record the "green weight", then back into the fridge on a cooling rack to dry for enough time for lose about 35% of the green weight.
10. In this case it was about 5 weeks, remove the netting, rinse off the remains of the wrap, slice thin and enjoy.
Raw loin:
Vacuum bagged for curing:
After cure and rinse:
Wrapped for drying:
Drying time vs. weight loss:
After netting removed:
Done:
Thin sliced:
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