Dry curing a pork tenderloin at home with a wine cooler.
450g pork tenderloin
Prague powder no. 2 @ 2.5g per kg
Salt @ 27.5G per kg
Seasoning @ 50g per kg
Vacuum bag in fridge for 9 days
Remove from bag and wrap in casing, truss and hang in cooler @ 13 deg C and 75% rh.
Ready when weight lost is 35% of start weight.
Use within 2 weeks or split and keep some in vacuum bag for longer life.
KZitem channel ‘preservepigs’
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