10.01.2016

Cured pork loin


Some time ago when visting my family in Poland, my grandpa surprised me with a home made dry ham. He gave me a recipe for this delicacy, together with the "bag" in which I could dry the ham in. Have a look at the preparation process:


Ingredients:
1,2-1,5 kg pork loin w/o bones
0,5 glass sugar
0,5 glass salt
0,5 spoon of curing / prague salt
1 garlic bulb
1 table spoon marjoram
1 table spoon wild garlic
½ spoon of pepper (thickly grinded)

Preparation:
Clean and dry the pork loin.


Rub the pork loin with sugar and leave it in e.g. a glass container in the fridge for 36 hours, turning it around from time to time. The meat will loose a lot of water (see the pictures below). After this time clean it with water and dry it.



Rub the pork loin with salt with the curing salt, and again leave it in the fridge for 36 hours, turning it around from time to time. It will again lose a lot of water! After this time clean it with water and dry it.



























Rub the pork loin with the rest of ingredients and again leave it in the fridge for 36 hours. 


After this time wrap it into a cloth and hang it in warm and dry place for 5-6 days.



Bon appetite!



Tips: If you cannot find the curing salt, try asking at the local butcher. 
If you have less meat than mentioned in the recipe, adjust the amount of salt added. I overdid this and got a little too salty ham (I would say as salty as you sometimed get at the store, but I hoped to have it less salty).




























You can use it as tapas, to put on bread etc. We also tried a hamburger recipe with this ham and it fit well.