Garden, Plant, Cook!

Wednesday, May 13, 2015

Dry Curing Salami - My First Attempt

Dear Folks,

I read a recipe created by Jacques Pepin on dry curing a piece of pork tenderloin to make a type of salami (called a Saucisson by Jacques).

This turned out really tasty and I look forward to making it again.

Dry curing is usually done hanging in a net bag to allow air circulation.  In the recipe Jacques specifically that this could be done in the refrigerator.  Great, I thought!

Our modern refrigerators are constantly removing moisture which allows foods to dry -- either intentionally like when I dry my herbs on plates; or when you leave something uncovered and find the bread or carrot completely shriveled.

Dry Cured Pork Tenderloin

2 pork tenderloins, each about 1 pound
1 cup of kosher salt
2 tablespoons of light brown sugar

1 tablespoon of brandy or cognac
1 tablespoon cracked black pepper
1 tablespoon herbes de Provence,

Cut the tips off the ends of the tenderloin (Save for another use) to have the meat the same width.  Trim silver skin off.

In a ziplock bag mix the kosher salt and brown sugar.  Add meat, seal and rub to coat.  Place in the refrigerator for 12 hours or overnight.

Have ready a pan with a drip rack in it.  Wipe the meat off and dry (the salt and sugar will have drawn out liquid).

Rub the meat with the brandy then cover/coat with mix of black pepper and herbes de provence.

Place on the rack and position in the refrigerator where the air will circulate.

It will take from 3.5 to 6 weeks to dry.  (Jacques said he liked it a little moist when finished.)

Mine was quite dry at 5 weeks so I am going to try testing at about 4 weeks next time.

"I like them when they are still a little soft, not too dry. Slice very thinly, and enjoy with bread and butter and a cool glass of wine" -- Jacques Pepin 

I found the recipe on Splendid Table from Jacques' Cookbook.

. . .

My next project is to make some homemade bacon from a pork belly - I have several recipes to choose from.  I'm not sure when I will get to it, but for sure I will post when I do.

-- Catherine, The Herb Lady