Speking og konservering av svinekjøtt
Italian pork belly. Bones (and optionally skin) removed.
The one I made weighed about 490 grams when I removed it from the fridge 2021-12-19 (but where’s the info about in-weight?)
Cured pork tenderloin
- 1 kg tenderloin (2 fillets)
- 50 g coarse sea salt
- 15 bay leaves
- Sausage casing (må kjøpes ferdig)
12 hours in a bag in the fridge
Wash, towel dry meat. Season with black pepper or chili powder.
Insert into casing, tie one end and push out any air bubbles. Tie other end.
Use a needle to make holes for air to escape.
Hang in room temperature 23˚C for 10–12 hours.
Ready after about 4 weeks in the fridge.
- 1 kg pork shoulder
- 500 g coarse sea salt (50%)
- 2 tbsp fine salt
- 1 tsp black pepper
- 1 tsp rosemary
- 1 tsp chili powder
- 1 clove garlic
Rub meat with spices and fine salt
Place in a bag or box covered in coarse salt for 12 hours.
Remove salt, clean, add:
- 1 tsp chili pepper
- 1 tsp black pepper
- 1/2 tsp ground nutmeg
Wrap in pork stomach, alternatively pork bladder. With the stomach, clean thoroughly, then remove inside and keep the stomach skin.
Wash in water with vinegar, salt with coarse salt overnight. Rinse.
Put the mean inside the stomach skin, tie into a neat roll. Pierce the skin with a needle.
1–2 days in room temperature.
About 4 weeks in a fridge about 10˚C
Italian pork cheek. Cured with Salt, juniper berries, pepper, garlic, bay leaves.
- 1.5 kg of pork cheek
- 2 kg coarse sea salt (133%)
- Black pepper
- 2 garlic cloves
- 10 juniper berries
- 4 bay leaves
They cut and clean away all bloody and dark bits.
They split the meat into two chunks to fit in the bag easily.
Use the knife side to scrape any remaining hairs.
Break bay leaves Crack juniper berries and black pepper Slice garlic
Fill bottom of the bag with salt, place meat and spices. More salt, meat and spices + more salt.
Put in the fridge for 7 days (10 if using a single bit of pork).
Remove the salt and rinse with wine or vinegar and water. Or just water. (Note: the reason he uses wine is because the water can have unwanted bacteria in it. We could use boiled water.)
He makes a hole through the skin and meat and places a piece of butchers twine for hanging.
Before hanging he makes two versions. 1 with chili powder (from Amatrice, used for making pasta all’Amatriciana), 1 with ground black pepper (for Pasta carbonara)
If the meat has flaps or things sticking out, we will use twine to tie it down.
Make sure to get the spices evenly distributed on all edges.
Hang in room temperature (23–25˚C) for 2 days.
After that, in the fridge (8–10˚C).
When the meat looses 15–30% of its weight the meat is ready.
Check weight after 14 days. It takes 2–3 months for the meat to be ready.
In his example, the meat had lost 12% and 13% after 87 days.
675g med kjake, salter og tilbereder som over
Etter litt for lenge i salt (8 dager for lenge)
570g etter salting (mistet ca 14% vekt)
Henges 2–3 dager i romtemp til 2021-11-11 eller 2021-11-12
Så flyttes til kjøleskap?
Tar kjøttet ut av kjøleskapet.
480g er vekten. (Mistet ca 29%)
Notes from https://www.youtube.com/watch?v=wRa7byYbMY4
A British home cook. The guy in the video makes a direct comparison between pork belly dry-cured with and without sodium nitrite (curing salt, nitritt)
Recipe 652g pork, 2.5% salt (16.3g), 1.25% sugar, 0.25% nitrite.
He bags and zip-locks them before putting them in the fridge. We can probably use vacuum machine for this.
Leaves them in the fridge for 7 days. Turning them every day.
After 7 days, they are rinsed in cold water to make sure all the cure is off. Then places on a wire rack, patted down to egt rid of excess moisture.
Left to air out on a rack in the fridge for 48 hours.
Verdict It seems like this guy and the comments way prefer bacon cured with nitrites.
Remove any bits of tail. Remove the H-bone. Make sure that you make as few cuts as possible. Any cut will need to be filled with salt.