Homemade Dry-Cured Pork Loin: Two Amazing Flavors! 🥩✨
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Homemade Dry-Cured Pork Loin: Two Amazing Flavors! 🥩✨
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Not For Your Fork on Instagram: "Homemade Dry Cured Pork Loin Fridge Cured Charcuterie. This is a curing method, not a fixed recipe. In this video, I used 1 kg of meat (about 2.2 lb), divided into four pieces of around 250 g each (about 8.8 oz). The pieces were about 2.5–3 cm thick (around 1–1.2 inches), which is why I use about 24 hours in salt. Thicker or thinner cuts will need different curing times. Spice mixes (all dry) Spice mix n°1: 2 tbsp smoked paprika 2 tbsp crushed black pepper 1 tbsp
0:38
Not For Your Fork on Instagram: "Homemade Dry Cured Pork Loin Fridge Cured Charcuterie. This is a curing method, not a fixed recipe. In this video, I used 1 kg of meat (about 2.2 lb), divided into four pieces of around 250 g each (about 8.8 oz). The pieces were about 2.5–3 cm thick (around 1–1.2 inches), which is why I use about 24 hours in salt. Thicker or thinner cuts will need different curing times. Spice mixes (all dry) Spice mix n°1: 2 tbsp smoked paprika 2 tbsp crushed black pepper 1 tbsp
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