7d+3h Cured Pork Loin=Goodness

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Extremely straight forward wet cured pork recipe. I used a beautiful pork loin I found at the market, and I had frozen marjoram that’s been patiently waiting in my freezer to find a friend. So here is a quick guide for curing 1 pound of pork loin. Or check out a much more in detail post on curing here: DIY Bacon

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Gear:

Vacuum sealer.
Cutting board.
Knife for trimming and prepping pork.
Digital Scale 100gx.01g (enough precision to measure curing salt mix)
Plastic pouch
Oven
Cookie pan to catch dripping
Roasting rack/grill

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Ingredients:

The nicest freshest pork loin you can find. 1 pound.

Dry Cure:

10g sea salt (reduced it a bit, pork loin is leaner and will absorb more salt)
8g brown sugar
3g pink curing salt
0.5g black pepper corns.
0.5g coriander seeds, toasted, ground.
2 cloves crushed.
3 juniper berries, crushed.
8 marjoram springs

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Method:

01: mix dry cure ingredients in a bowl
02: transfer mix into plastic pouch
03: place loin in plastic pouch
04: rub mix over pork loin thoroughly
05: vacum seal
06: place in fridge
07: the cure will draw some moisture out, this is good
08: for 7 days, turn pouch every day to allow even curing
09: meat should be of a deep pink color
10: take pork loin out of the plastic pouch
11: rinse thoroughly and remove any solids from the cure mix
12: pat dry with paper towels
13: oven 200 °F  place for loin over rack
14: place cookie sheet underneath to catch drippings.
15: bake for 3 hours, turning every hour.
16: allow to cool completely before cutting.
17: or vacuum pack and store in the fridge or freezer.

done!

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