How To Cure Pork Recipes
HOME-CURED PORK BELLY
Tesa, cold-cured pork belly with a delicious spice coating, is the easiest home-curing project, according to Paul Bertolli, the charcuterie guru, who provides the technique in his book "Cooking by Hand." No special ingredients are needed except for pink curing salt, a mix of sodium nitrite and regular salt. I bought mine (marketed as Insta Cure No. 1) on Amazon.com. You supply space in the refrigerator and the ability to keep it quite cold, below 40 degrees. (If your refrigerator does not have a digital thermostat, you'll need a good thermometer.) After two weeks my tesa had lost about 15 percent of its weight, indicating that it was ready to eat cooked. A 10-pound piece of pork belly is about as large as a sheet pan, but the recipe can easily be halved. Just take care to use exactly 1/8 teaspoon of curing salt for each pound of meat.
Provided by Julia Moskin
Categories breakfast, brunch, dinner, lunch, project, appetizer, side dish
Time 30m
Number Of Ingredients 11
Steps:
- In a spice grinder or mortar and pestle, peppercorns, cloves, allspice berries, juniper berries and hot red pepper flakes. Grind until coarse.
- Mix the spices with nutmeg, kosher salt and curing salt.
- Rub the spice and salt mixture all over a 10-pound piece of pork belly, with the skin. Peel and coarsely chop 1 head of garlic, combine it with 1/2 cup red wine, and rub this on the meat, too. The wine helps the salt find its way into the meat.
- Arrange a metal rack on a sheet pan with sides and place the meat on the rack, to allow airflow. Leave it in the refrigerator for a week. Turn it over daily and pour off any liquid. The tesa is ready when the salts have penetrated to the center, one to two weeks depending on how thick the belly is. Test after one week by tasting a thin slice from near an edge, crisped in a pan. Once cured, the tesa can be refrigerated, tightly wrapped, for a month, or frozen. Cook it as you would bacon or pancetta; it's especially good as crisp lardons in a salad.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 26 grams, Carbohydrate 1 gram, Fat 45 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 207 milligrams, Sugar 0 grams, TransFat 0 grams
BRINE-CURED PORK
Adapted from Chez Panisse Café Cookbook, by Alice Waters and found at thesplendidtable.com. This is fantastic and really makes meat juicy and subtly-spiced/flavoured. It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. A pork loin or shoulder will need to sit in brine, completely submerged, for about 5 days; large chops will be ready in 2 or 3. Cooking time is not realistically reflected in this recipe as it depends on what you are cooking (whole loin or chops). Cooking times are indicated in instructions, though.
Provided by evelynathens
Categories Pork
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Put 2 1/2 gallons cold water in a large, nonreactive container that will hold the meat and brine. Stir in the salt and sugar. Slightly crush and add the bay leaves, peppercorns, clove, allspice, and chili peppers. Add the garlic and thyme. Add the pork and put a plate on top to keep the meat submerged. Refrigerate for 5 days or more.
- Remove the pork from the brine and pat dry. Roast pork loin for about 1 hour, grill over a medium fire, or slice into very thin chops and brown them in a cast-iron pan. They will cook very quickly, about 1 minute per side. Finish with a good fistful of chopped parsley and garlic if you wish. A brined shoulder is good boiled or braised, and is delicious to add to cooked beans.
Nutrition Facts : Calories 550.6, Fat 28.6, SaturatedFat 9.9, Cholesterol 142.9, Sodium 18976.4, Carbohydrate 26.1, Fiber 0.3, Sugar 25.1, Protein 45
More about "how to cure pork recipes"
CURED PORK LOIN - CURING YOUR OWN BACON - PRESERVE
Web Turn the bag over to redistribute the liquid and cure and leave for another 2 days turning a couple of times in between for an even cure. After 3 days the cure will have penetrated right through to the centre of the pork loin. If it …
From preserveandpickle.com
From preserveandpickle.com
See details
CURED PORK JOWL RECIPE (GUANCIALE) - PRACTICAL SELF RELIANCE
Web Feb 14, 2018 1 Tbls. Rosemary. 1/2 tsp. nutmeg, fresh ground. Trim the pork jowl to remove any remaining salivary glands or lymph nodes. Mix all the cure ingredients together until everything is thoroughly incorporated. …
From practicalselfreliance.com
From practicalselfreliance.com
See details
10 BEST CURED PORK LOIN ROAST RECIPES | YUMMLY
Web Dec 25, 2022 egg yolks, salt, New York (top loin) pork roast, black pepper and 3 more Roast Pork with Orange Open Source Food garlic cloves, pepper, orange juice, salt, grated orange, dried oregano and 3 more
From yummly.com
From yummly.com
See details
HOW TO WET CURE (BRINE) HAM AT HOME - DELISHABLY
Web Step 3. Place your pork in a bowl or pot that is large enough to hold the meat completely submerged in the brine, but small enough to fit in your fridge. Add the cold brine to the pork, and lay a heavy plate on top of the …
From delishably.com
From delishably.com
See details
HOMEMADE DRY-CURED PORK LOIN - THATOTHERCOOKINGBLOG
Web Feb 9, 2018 This loin was about 3 and a half inches thick so I let it wet-cure for about 3 weeks. Dry-curing. The Fridge phase. Remove the meat from the bag and rinse it under cold water really well and pat it dry with …
From thatothercookingblog.com
From thatothercookingblog.com
See details
HOW TO CURE PORK RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Web 5 pounds pasture-raised pork belly (skin/rind removed) 1/4 cup sea salt (course or Kosher grain, NOT refined table salt) 1/2 cup raw cane sugar (coconut sugar, honey, or pure …
From stevehacks.com
4/5 Category BreakfastCuisine GAPS, Gluten Free, Keto, PaleoTotal Time 120 hrs 20 mins
From stevehacks.com
4/5 Category BreakfastCuisine GAPS, Gluten Free, Keto, PaleoTotal Time 120 hrs 20 mins
See details
HOME-CURED PORK BELLY BACON | PRIMAL PALATE | PALEO RECIPES
Web Nov 4, 2013 Process. Combine salt, maple sugar, maple syrup, and spices together in a medium mixing bowl. Rub mixture all over the pork belly, and place into ziploc bags, add …
From primalpalate.com
From primalpalate.com
See details
HOW TO CURE BACON RECIPE - BBC FOOD
Web Put into a plastic box and refrigerate for around 4–5 days, turning daily and rubbing the cure into the meat. Remove, wash in cold water and dry. Wrap in muslin and refrigerate again …
From bbc.co.uk
From bbc.co.uk
See details
HOW TO COOK PORK BELLY CRISPY PORK BELLY RECIPE | YUMKETO
Web Dec 19, 2022 Pork belly is not cured and typically not sliced; bacon is smoked, cured, and sliced. What does pork belly taste like? Pork belly is salty, rich, meaty, and melts in your …
From yumketo.pages.dev
From yumketo.pages.dev
See details
CURED PORK RECIPES : TOP PICKED FROM OUR EXPERTS
Web Homemade Dry-Cured Pork Loin - thatOtherCookingBlog tip thatothercookingblog.com. Place the pork loin in the baggie and using your hand, rub the meat trying to distribute …
From recipeschoice.com
From recipeschoice.com
See details
HOW DO I CURE BONELESS PORK SHOULDER BUTTS AT HOME? | EHOW
Web Step 1. Make a cure. Combine the salt, sugar, sodium nitrate and desired spices in a bowl. If you intend to hang dry the pork shoulder, add the sodium nitrite to the mixture and …
From ehow.com
From ehow.com
See details
GERMAN CURED AND SMOKED PORK LOIN RECIPE - THE SPRUCE EATS
Web Jan 26, 2022 Steps to Make It. Gather the ingredients. Stir together the ingredients for the brine and heat to a simmer to dissolve all the salt and sugar. Refrigerate until completely …
From thespruceeats.com
From thespruceeats.com
See details
DRY CURED PORK SHOULDER - THATOTHERCOOKINGBLOG
Web Apr 24, 2018 The 3% salt by weight rule. Ok, let’s begin. Measure the weight of the meat. Now 3% of that should be salt. If you have 1000 grams of pork meat, then you should be …
From thatothercookingblog.com
From thatothercookingblog.com
See details
21 RECIPES USING CURED PORK LOIN - SELECTED RECIPES
Web You can add a little bit of water or broth to a pan and simmer the meat for a few minutes. The goal is to allow the liquid to penetrate the meat without allowing it to …
From selectedrecipe.com
From selectedrecipe.com
See details
SMOKED AND CURED PORK LOIN AKA HOMEMADE CANADIAN BACON …
Web Smoking and Curing a Pork Loin with Pop's Brine, and topping with a Whiskey Orange Glaze.Pop's BrineMix the following ingredients with one gallon of water.1/...
From youtube.com
From youtube.com
See details
HOW TO WET CURE PORK – THE CHRISTIAN HOMEKEEPER
Web May 7, 2013 There are two methods of curing pork; wet cure and dry cure. The dry cure entails rubbing the meat with a mixture of salt and spices and then leaving it to dry and …
From christianhomekeeper.com
From christianhomekeeper.com
See details
HOW TO PREP PORK BELLIES FOR BACON - THE BEARDED BUTCHERS
Web Smoke the pork belly to an internal temp of 152 degrees, about 6 hours. Place on rack to drain in the refrigerator overnight. Slice into thin pieces across the long side of the belly. …
From beardedbutchers.com
From beardedbutchers.com
See details
CURED PORK TENDERLOIN RECIPE – MOTHER EARTH NEWS
Web 1. Trim any obvious fat away from the exterior of the tenderloin. Cut off the tapering ends, forming a uniform thickness. 2. To calculate the correct amount of salt, weigh …
From motherearthnews.com
From motherearthnews.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
