Pork Loin Air-dried
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 8 d 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pork loin (s) (pork fillet)
- 50 g curin salt
- 1 sheet gelatin
- Spice (s) and herbs to taste
Print Recipe
Pin Recipe Instructions
- Parry the loin cleanly and salt it dry. Store in a suitable container in the refrigerator overnight, turning once. The next day wash the loin and soak for about 2 hours. Then dry it off and attach a string to hang it up. Hang up and dry off, preferably again for 1 day.
- Soak the gelatine, then melt it and brush the loin with it. This serves for better adhesion of the spices that can now be applied. It could be: coarse black pepper, Provence herbs, chilli and fennel, rosemary needles and lemon zest, thyme or other herbs to taste.
- Then the loin is hung up to dry. The loin is ready after 5 - 6 days, and a pressure test can often be made in between. If you have the opportunity, you can still smoke the loin.
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