marinating

[grant]

Hi all,
I know this topic isn't smoking or curing so might not get an answer but here goes;
If I marinated a loin of pork in a mixture of smoked paprika, black pepper, fresh garlic, hot chile etc.etc. for two or three days (in the fridge) then cooked it slowly in the oven, then immediately 'pressed' it, would it be OK?
I have started to 'cure' some bacon (Franco's sweet cure) and am awaiting the results but would also like to try the above. Would I be wasting my money?
If the above isn't worth doing, would it be possible to use the above spice mixture WITH Franco's cure or would it spoil?
Would appreciate any comments and advice (or even marinating recipes)

Many thanks,

Grant.

[Paul Kribs]

Grant, I can't help with the 'curing' questions, but maybe can make some suggestions regarding the marindade.

I only generally marinade pork belly, but with loin being leaner it might still apply. Normally I marinate for no more than 24 hours, even with a wet marinade. I would advise you to seal the contents very well because strong flavour marinades tend to flavour everything in the fridge.

Dry rubs are Ok but I tend to mix the ingredients with some vegetable oil, as it tends to hold the ingredients on the meat a bit better. Then I put the meat into a plastic bag and tightly seal, and then into another bag and tightly seal.

Regards, Paul Kribs

[grant]

Many thanks Paul (as always)
I take your point about 24 hour marinading.
I would also choose belly as I think it has a much better flavour than the more lean cuts. (I didn't know how well the fat in belly would accept the marinade)
My fridge is always a veritable cornucopia of garlic and spice aromas and it would not concern me in the least to allow the fragrance of the said spices to permeate through to other products.
Point noted about the oil with dry rubs. Will the marinade still penetrate with such a viscous carrier? (it must do if you've done it yourself)
Once again Paul, many thanks.

Regards,

Grant

[Paul Kribs]

Grant

The fat on a pork belly does accept marinade, although not as well as the lean meat part. Franco's instructions for curing bacon gives an indication of this, whereby different percentages are applied to the joint if it's lean, rind removed, rind on etc.. this would similarly apply to marinades.
I generally only put a marinade on meat to BBQ it, although I have cooked it in a conventional oven and it still turns out well.. albeit without the BBQ taste.

Re: the fridge odour.. I sometimes make a mince which I marinate with raw garlic crushed in a little oil (for a bolognese or chilli) and always wondered why I had garlic tea the following day. The garlic had permeated the milk. This was cured by sealing the meat well.

The vegetable /sunflower oil added to the dry marinade ingredients, does 3 things. It helps adhere the ingredients to the meat, it also helps bastes it and finally the oil takes on the marinade flavours and helps penetrate the meat. It even advises on a jar of commercial Jamaican Jerk paste to do this, which is why I started doing it. If I marinate chicken breast or thighs I also slash these quite deeply to help the penetration. I cut my pork belly in 3/8" strips prior to adding the marinade. If cooking in the oven put it on a wire rack over a baking tray that way the meat doesn't sit in the juices and 'boil' and the fat melds down nicely.

Regards, Paul Kribs

[Oddley]

Grant as too the curing question. You can of course use the bacon cure in the recommended amounts seal tightly and leave for the recommended time.

At any stage in the curing process you can add your marinade. You will end up with a deliciously flavoured bacon joint, too cook and press.

[grant]

Thanks Oddley,
That is going to be my next project (marinate with cure)
Will let you know.

Grant

[grant]

Thanks Paul for your comprehensive post.
With regards to the % of cure to the rind of bacon. If the rind does not allow permeation readily, then shouldn't you put more on the rind so as to concentrate the penetration? I have followed Franco's instructions and applied just 10% to the rind but it seems a bit odd to me, to put less on the offending barrier.
I take your point about the garlic tasting milk (doesn't sound too nice)
I will make sure everything is well sealed. Having said that, I think my taste buds are 'atuned' to garlic now as most of my comestibles are garlic ridden.
Marinated pork: When I lived in Lincolnshire, I could buy a cut of belly that had been oven cooked (Much like sliced ham only with viens of fat) I dont think it had much marinade but it was delicious (you could buy it by the quarter, sliced) Anyway, that's what gave me the idea. Will let you know how it turns out.

Thanks for the info on the oil with the marinade. I would have used Extra Virgin Olive oil but it can sometimes be a bit over powering.
With regards to putting the meat on a rack (so it doesn't sit in the fat) It's a good idea and I shall do so (I wouldn't have, unless you had mentioned it)

As always Paul, many thanks for your help.

Regards,

Grant.