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.
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
Ingredients:
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,
Directions
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
