Monday, July 27, 2009
I bought two pork tenderloins for my first run with my curing chamber. Nothing extremely creative here; rubbed with Morton TQ and sugar and let them sit overnight. Wiped them off, gave them an herb rub and hung up to dry. Should be ready in 4-5 weeks.
My approach to humidity is two-fold. I have a foil pan with salt water and I am using a wet rag. To avoid the hassle of having to re-wet the towel everyday I have it hanging into the saltwater so it can wick up the water.