Love the content.I attempted to salt cure a pork loin with red wine rosemary and black pepper soaking in wine for a day then seasoning,covered in salt for a day then in fridge for a week.But I had to discard because the temperature got to 45 internally and didnt want to get myself sick.Any tips so I can be successful the second time?I am planning on adding celery powder this time and hope to get a similar consistamcy to prosscuitto or slightly softer than salami.So 18%moisture loss means it is shelf stable? Also would beneficial molds grow on such a product?I appreciate any advice,I love cured meats and really need a hobby,especially in these uncertain times.
Cure the pork loin after rubbed and covered in salt and all that extra stuff at 35-40F for 7 days per inch of thickness of loin or 2 days for each lb. Then wash off the salt and re-season with herbs/pepper if you like and equalize the meat at 50F for 14 days. Then gradually raise the temp to 80-85F for drying, smoking and aging until you lose 18% of the original fresh weight. The loin should be shelf stable at that point, NOT ready to eat but shelf stable. Then let the loin continue to age until it loses around 30% of its weight. Once its Aw is around .88 it is ready to eat like a prosciutto. Slice paper thin. - Sam III
