Salting

[Anonymous No.20211626]

Salting Pork Tenderloin

[Anonymous No.20211629]

I prefer beef tenderloin

[Anonymous No.20211633]

Ingredients:
1 pork tenderloin
1kg coarse salt

[Anonymous No.20211636]

>>20211629
You are salting too?

[Anonymous No.20211640]

>>20211626
What's the tactical advantage of salting your tenderloin

[Anonymous No.20211642]

First, let's remove the fat and nerves

[Anonymous No.20211645]

>>20211640
preservation method, cheaper to make it yourself than buying it

[Anonymous No.20211653]

>>20211636
Yeah but just as a dry brine overnight before cooking.

It's too expensive to use for cured meat.

[Anonymous No.20211664]

>>20211640
Salted Pork has both a very long shelf life and a delightful flavor.

[Anonymous No.20211670]

>>20211653
13€/kg for cured meat is not what i call expensive

[Anonymous No.20211672]

>>20211629
Me too but it's about 10x more expensive. I like pork tenderloin sammiches with slaw

[Anonymous No.20211676]

Fat and nerves removed.
Almost finished for today.

[Anonymous No.20211677]

never tried this technique. do you need special curing salt or will any course salt (like kosher salt) do the trick?

[Anonymous No.20211681]

>>20211672
how do you prepare your pork tenderloin for the sandwiches

[Anonymous No.20211682]

>>20211677
any coarse salt will do although i never tried with jewish salt

[Anonymous No.20211684]

>>20211670
That particular tenderloin was $52/lbs (~108€/kg)

Once cured you'd lose even more weight from moisture loss, and you usually pay a bit more for the time and labor required to cure the meat, so by the end of it you'd be looking at ~150€/kg, which is too expensive.

[Anonymous No.20211690]

Forgot but you also need a container.

[Anonymous No.20211704]

put some salt in the bottom of said container.

[Anonymous No.20211710]

>>20211626
Why would you waste a filet for that purpose and not some cheap fatty cut?

[Anonymous No.20211713]

>>20211710
Pork tenderloin is cheap

If it were beef I would agree.

[Anonymous No.20211714]

>>20211710
Cheap, less chance to spoil

[Anonymous No.20211716]

>>20211710
it's 13€/kg and you don't want to do saltings with fatty meat anon

[Anonymous No.20211718]

Place the meat on top of the salt in the container. Be sure to have a container big enough.

[Anonymous No.20211719]

>>20211718
Looks like my benis when I sleep in the nude

[Anonymous No.20211724]

Bury the meat under the salt. Be sure to put salt all over the meat. Can you see the meat?

[Anonymous No.20211736]

Put the cover in case of an earthquake. You never know.

[Anonymous No.20211738]

>>20211724
>Can you see the meat?
i see it

[Anonymous No.20211743]

Put the container in the fridge for 12h minimum-24h maximum.
See you tomorrow for next steps.

[Anonymous No.20211745]

>>20211719
yeah it kinda does look like this dudes penor when he sleep nakey

[Anonymous No.20211767]

>>20211713
>>20211714
>>20211716
Still like 2-3 times the price of neck, belly or other shitty cuts.

[Anonymous No.20211772]

>>20211681
I rub them down with garlic/onion powder/pepper/salt/rosemary/oregano and sear them in a cast iron pan or flat top. Put them in the oven and temp them to 145 and let them rest. Cut them paper thin

[Anonymous No.20213140]

>>20211719
>>20211745
average coomer penis

[Anonymous No.20213148]

>>20211767
>>20211716
It's cheap where I live, most people don't buy it because it's too easy to overcook and make dry
Pancetta and guanciale are both fatty salt porks

[Anonymous No.20213221]

>>20211676
How unnerving

[Anonymous No.20213225]

>>20211743
Following a delicious thread.

[Anonymous No.20213727]

anybody try this method with chicken? curious if it's good.

[Anonymous No.20214054]

>>20213727
I made dehydrated chicken breast it wasn't good
cured chicken is disgusting

[Anonymous No.20214217]

>>20211710
>pork
you ever buy your own groceries?

[Anonymous No.20214223]

>>20211772
sounds good

[Anonymous No.20214224]

>>20214217
Yes and that's the reason i would use a cheap cut that is not as lean.

[Anonymous No.20214255]

>>20211626
This is great OP, following.
I guess you need a fresh, high quality cut of meat for this?

[Anonymous No.20214259]

>>20214224
nevermind, i forgot i live in canada so prices of things are retarded and gay and make no sense. carry on

[Anonymous No.20214344]

>>20211743
I'm waiting, OP. Deliver the goods. If you do well enough I'll buy myself a pork tenderloin and some coarse salt this very day.

[Anonymous No.20214620]

Ok lads, let's resume shortly. I hope that you made the best out of this short but pleasant break.

[Anonymous No.20214652]

More than 12 hours have passed but less than 24 hours have elapsed. The timing is looking good.
Let's remove the container from the fridge.
The meat is still buried, no earthquake that means.

[Anonymous No.20214660]

Unearth the meat.

[Anonymous No.20214664]

>>20214660
Unleash the meat! Let it breathe!

[Anonymous No.20214668]

>>20214664
It's breathing.

[Anonymous No.20214674]

Place under cold water and remove as much salt as you can. Rinse the meat at least five times. Otherwise it'll be too salty in the end product. You can't do wrong with too much rinsing but you can do wrong with not enough.

[Anonymous No.20214679]

>>20214674
I forgot to mention, for the sports oriented people. DO NOT USE SOAP. ONLY WATER FOR THE RINSE.

[Anonymous No.20214701]

Rinse untill the water is clear. High blood pressure is a silent killer.

[Anonymous No.20214704]

>>20214679
What about bleach? y'all dunno where it has been at

[Anonymous No.20214738]

>>20214701
Pray tell what the point of dry brining pork with salt is if you're just gonna wash most of it off. Is it to dry it out? But you've just dumped it in water. What's going on???

[Anonymous No.20214752]

Dry the meat with a paper towel. Let's try and not have wet meat.

>>20214738
It "cooks" the meat. The oldies used to do this. Salt was important back then. The word salary has roots somewhere with salt you can look it up, i'm busy drying the meat.

[Anonymous No.20214759]

>>20214738
because retard it draws out moisture
a wet brine draws in moisture

how are you that fucking retarded

[Anonymous No.20214764]

great thead anon. i've got some wild boar that i might do this with, thanks for the inspiration

[Anonymous No.20214767]

Yolo up some spices, go for what you like. You have to feel this, that's what cooking is. I forgot to add in the picture coarse ground fresh pepper, but not irl don't worry.

[Anonymous No.20214772]

>>20214759
>>20214738
also, washing it quickly under running water isn't going to do anything to the meat, it's just washing off the surface salt why you have to do otherwise the end result will be retardedly salty

not sure why >>20214701 this retard is submerging it in water though, but again the moisture inside the meat has been drawn out through osmosis so you'd have to soak it for like 3 days to get it back to normal

[Anonymous No.20214778]

Spice mix done.
Almost finished bear with me.
The meat dried.

[Anonymous No.20214785]

>>20214778
the end will just be you hanging it for like a couple weeks
yawn

[Anonymous No.20214794]

I want that filet mignon covered in spice mix asap.
Next stop: FLAVORWOTN!

[Anonymous No.20214810]

End of line, FLAVORWOTN.

[Anonymous No.20214817]

Forgot to mention, you also need a kitchen towel, preferably clean although i don't judge other cultures, and some butcher string.

[Anonymous No.20214819]

>>20214817
Why worry if it's clean? You're going to cook it the meat.

[Anonymous No.20214823]

>>20214810
looks like my pingus after I visited cleveland

[Anonymous No.20214830]

>>20214255
>I guess you need a fresh, high quality cut of meat for this?
you dont do this to good meat

[Anonymous No.20214834]

PSA: you can do the exact same thing with duck breasts (and it's delicious)

>>20214767
Où est-ce que t'as trouvé le chipotle en poudre ? Ca a un vrai goût ou c'est la même chose qu'un random piment en poudre ?

[Anonymous No.20214842]

>>20214834
walmart, retard

[Anonymous No.20214862]

Place the meat on top of the rag with the remaining spice mix.

>>20214834
Last one i did was with duck magret. Real tasty.

>Où est-ce que t'as trouvé le chipotle en poudre
À la coop

[Anonymous No.20214865]

Roll this meat up, just like you'd roll ciggies or joints. Let's have the meat real tight.

[Anonymous No.20214874]

Roll status:
>Rolled up

[Anonymous No.20214883]

>>20214874
spark it

[Anonymous No.20214885]

Tighten the towel with strings like you would tighten a body in a carpet. You want to keep it's form and not unwrap.

[Anonymous No.20214889]

>>20214865
>>20214874
moldy washing machine kitchen towel coming along nicely

[Anonymous No.20214950]

Put the tight burrito in the fridge for the next three to four weeks.
See you then for the tasting.

[Anonymous No.20214953]

>>20214950
make sure to write down the thread number so you can reference back to this thread when you post your follow-up thread in a month.

[Anonymous No.20214974]

>>20214950
Does the salt really protect it from going bad?

[Anonymous No.20214984]

>>20214974
no it will go rotten, thousands of years of civilization will attest to the fact that salt will not preserve meat

[Anonymous No.20214987]

>>20214974
salt is a preservative anon.

It's not like he's trying to do fermented cured meat or something, salt curing and then packing it in spices it pretty entry-level.

[Anonymous No.20215049]

So I may be retarded but what now? Do you eat it without cooking?

[Anonymous No.20215080]

>>20215049
The salt has pretty much "cooked it." However at this stage the outside is still going to be drier, and salter than the inside. Letting it sit in the fridge for a few weeks will let the salt and moisture equalize throughout the muscle.

[Anonymous No.20215100]

>>20215049
yep, many dry cured meats are simply cured for long portions of time
prosciutto and coppa to name two

[Anonymous No.20215246]

Great thread, Anon. Gotta try this some time

[Anonymous No.20215339]

>>20214862
Thanks anon

[Anonymous No.20215410]

>>20214819
No, he is in fact going to do the opposite. He should be using cheesecloth though, it breathes better.
>>20215049
Cured meats require no cooking. The salt has made the exterior inhospitable to microbes, and the desiccation + osmosis during the next month or two will finish the process with the rest of the meat.

[Anonymous No.20216089]

I hope this thread stays up on this stupid board, I want to see the results. Pork loin is cheap but it's usually a pain for me to baby it to prevent overcooking. I'd like to do this to have like 3-4 pounds of cured lean meat.