Dried Pork Loin in Herbs

Total time: 216 Hours.
Active time: 20 Min.
Difficulty: 2
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Ingredients:

for
for 10 Serves
Serves

Main:

  • deboned pork loin 1 Kilogram 1 Kilogram deboned pork loin 1 Kilogram
  • curing salt 2 Decagram 2 Decagram curing salt 2 Decagram
  • salt 2 Decagram 2 Decagram salt 2 Decagram
  • garlic 4 Clove 4 Clove garlic 4 Clove
  • marjoram 0.5 Teaspoon 0.5 Teaspoon marjoram 0.5 Teaspoon
  • powder sweet paprika 0.5 Teaspoon 0.5 Teaspoon powder sweet paprika 0.5 Teaspoon
  • thyme 0.5 Teaspoon 0.5 Teaspoon thyme 0.5 Teaspoon
  • pepper 0.5 Teaspoon 0.5 Teaspoon pepper 0.5 Teaspoon
    (freshly ground)
  • juniper 0.5 Teaspoon 0.5 Teaspoon juniper 0.5 Teaspoon
    (berries)
  • allspice 5 Piece 5 Piece allspice 5 Piece
    (berries)
  • bay leaf 3 Piece 3 Piece bay leaf 3 Piece
  • sugar 1 Teaspoon 1 Teaspoon sugar 1 Teaspoon

Directions:

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General:

  • 1.

    Clean the meat from any fat and membranes.

  • 2.

    Crush the spices in a mortar, rub them well all over the meat.

  • 3.

    Place the meat in a glass dish and let it sit in a cold place for about 4 days. Turn it from time to time, discard any juices it lets out.

  • 4.

    Afterwards, put it in a ham net and hang it in a warm, drafty place. Let it dry for 4-5 days.

  • 5.

    Remove it from the net, wrap in tinfoil and refrigerate for 12 hours before serving.

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