Curing a Pork Tenderloin

Air dried cured Meat Techniques

Curing a Pork Tenderloin

Postby ped » Sun Jun 23, 2013 5:44 pm

Found a Pork Tenderloin in the freezer so decided to cure it Lonzino style following a recipe for Loin Lonzino, now obviously the tenderloin is much smaller/thinner so should I be looking to reduce curing time from that which is quoted (12 days)?, I was thinking more in terms of perhaps 5 to 7 days as the tenderloin is only about 2 inches + at the thickest part?
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Re: Curing a Pork Tenderloin

Postby Greyham » Sun Jun 23, 2013 7:58 pm

To be honest mate, by time you have trimmed it, removed all fat and siverskin you may as well throw it away, esp if it has been frozen and will have lost structure.
A waste of time in my opinion. bide your time and buy a quality piece of meatand do it justice rather than throwing it in the freezer
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Re: Curing a Pork Tenderloin

Postby ped » Mon Jun 24, 2013 7:22 am

You're probably right it is a small piece of meat but my enthusiasm for curing something got the better of me and I had to get my fix, however small it is :) , I'll carry on and see how it goes but nevertheless how many days do you think I should cure it 12 or less?
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Re: Curing a Pork Tenderloin

Postby BriCan » Mon Jun 24, 2013 8:18 am

ped wrote:You're probably right it is a small piece of meat but my enthusiasm for curing something got the better of me and I had to get my fix, however small it is :) , I'll carry on and see how it goes but nevertheless how many days do you think I should cure it 12 or less?


Way too long ~~ be too salty

Pork tenderloin I would/will do for no more than three days ~~ I have 55 (remnants of middles I just put down for bacon) of them of which I was thinking of curing
But what do I know
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Re: Curing a Pork Tenderloin

Postby ped » Mon Jun 24, 2013 8:41 am

3 days it is, thanks Robert
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Re: Curing a Pork Tenderloin

Postby captain wassname » Thu Jun 27, 2013 1:23 pm

sorry I missed this.There is always something to be done rather than binning a perfectly edible piece of meat,
viewtopic.php?f=3&t=10991
Worked out well.

Jim
now merely fat
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Re: Curing a Pork Tenderloin

Postby Wunderdave » Mon Jul 01, 2013 8:58 pm

I disagree with BriCan for once on this - if you cure it with equilibrium cure (i.e. 2-3% salt by weight for the weight of the meat) you can cure it for 12 days without making it too salty. There's simply a limited amount of salt in the bag, so it's impossible to make it too salty. This allows a little fudge factor IMO.
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Re: Curing a Pork Tenderloin

Postby Rothermere » Mon Jul 22, 2013 2:25 pm

I'm not sure. I recently did a tenderloin using a lonzino recipe. It was a bit too salty (although not terribly so) and I had used an 'equilibrium' cure. Mainly went into recipes, such as saltimbocca alla romana con lonza, so still all good.

I wonder if some of the recipes I pick up from the web have a bit of risk-reducing excess built into them.

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Re: Curing a Pork Tenderloin

Postby wheels » Mon Jul 22, 2013 2:56 pm

If you want to post the recipe you used, I'll have a look.

Phil :lol:
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Re: Curing a Pork Tenderloin

Postby ped » Mon Jul 22, 2013 4:29 pm

Referring back to the original enquiry, here's how it has turned out.

Image


Matt Wright eat your heart out :D
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Re: Curing a Pork Tenderloin

Postby wheels » Sun Aug 11, 2013 7:22 pm

I missed this originally, from what I can see on the photo, that looks superb.

Now just remind me, what did someone say:

To be honest mate, by time you have trimmed it, removed all fat and siverskin you may as well throw it away, esp if it has been frozen and will have lost structure.
A waste of time in my opinion. bide your time and buy a quality piece of meatand do it justice rather than throwing it in the freezer


You eat your tenderloin Ped; they can eat their words!

Phil
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Re: Curing a Pork Tenderloin

Postby ped » Mon Aug 12, 2013 7:09 am

It was very nice :wink:
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