Homemade cured pork loin

Homemade cured pork loin

Homemade cured pork loin

I like to try new things even when it means using a very, very old recipe.  :)  Curing meat has been around forever however I have to admit that the idea of curing my own meat left me a little bit skeptical, because how many of us have seen raw pork hanging in the kitchen at room temperature?  After doing a bit more research on cured meats I decided to give it a try.  The meat cured very nicely and was very aromatic with a taste similar to prosciutto.  If you are looking for a good homemade meat to use on your sandwich, as a topping for pizza, or for an interesting party item, give this recipe a shot.  There is no real cook time for this recipe, but you’ll need approximately a week before the meat is ready.

Homemade cured pork loin
 
Prep time

Total time

 

Author:
Recipe type: Appetizer
Serves: 10+

Ingredients
  • 1 lb of center pork loin roast
  • ½ cup of sugar
  • ½ cup of salt
  • 3 garlic cloves, minced
  • 4-5 tablespoons of dry herbs spices mix (without salt)
  • 1 womens nylon stock

Instructions
  1. Wash the meat under cold water and then dry with a paper towel.
  2. Coat the meat with the sugar and put it into a plastic or glass bowl, cover with plastic wrap and leave in the fridge for 24 hours.
  3. On the next day wash the meat again and then dry and cover with salt. Place into the bowl and cover with plastic wrap and leave in the fridge for 24 hours.
  4. On the third day, wash the meat again and dry with a paper towel. When the meat is completely dry, rub with garlic and an herbs/spice mix of your choice. In the photo is a mix of marjoram, black pepper, basil and oregano. Another spice choice we like is garlic, paprika and cayenne pepper.
  5. After the meat is spiced, wrap in plastic wrap and place in the fridge for another 24 hours.
  6. The last step in the curing process is to unwrap the meat and place it into women’s nylon stocking. Hang the stock with the meat in it in a dry place (I used our pantry) and leave to air dry for at least 5 days or longer. The longer it dries the harder the meat will be.
  7. Serve by slicing very thin slices of the meat.