Monday, July 27, 2009

Trial Run




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.

3 comments:

  1. Be wary the tenderloin of pork. It may dry more quickly than you think, very lean.

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  2. What Scott said. Check it in 2 weeks. And BTW, I never cure tenderloin, as this is SO good eaten fresh, seared to medium with some fleur de sel. I cure the loin itself to make lonzino, which is thicker and does need a month or more to cure.

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  3. Thanks for the input folks. I wanted something "quick and simple" for my first run. I hated the thought of having to wait 4-6 months to figure out if I was doing something fundamentally wrong or not! I will check next week and see how it is.

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