Dry Cured Calabrian Pork Tenderloin

Ingredients

Meat

1000 g pork tenderloin

Materials

collagen sheet this is the wrap you’ll be using if you have a drying chamber

dry aging sheet this is the wrap you’ll be using if you plan on drying this in your home refrigerator

For the Cure

25 g Kosher Salt

2.5 g Insta Cure #2

5 g black pepper

7.5 g sugar

2 g dried rosemary

7.5 g minced garlic

4 each juniper berries crushed

For the coating

white wine or sambuca

Calabrian Pepper Powder enough to coat the entire muscle

Instructions

Trim your pork tenderloin and remove any silver skin.

Weigh your tenderloin and type the weight in the box above. The box reads, “How much do you want to make?”

Combine all of the “cure” ingredients and rub them onto your meat. Be sure to include 100% of all the cure spices. You don’t want to leave any spices behind. Place the meat (and any spices that are left in the tray) in a bag and vacuum seal it (or a zip lock bag and remove as much air as possible).

Once your meat has been vac sealed place it in your refrigerator for 6 days. Be sure to turn and massage the meat daily.

After 6 days your meat has been cured and you can remove it from the fridge. Wash off any excess seasonings, liquid, and blot dry with a paper towel. Sprinkle the meat with a little white wine or sambuca then coat the tenderloin with Calabrian chili pepper powder.

Place the cured/Calabrian pepper coated tenderloin onto a collagen sheet and wrap. Secure with elastic netting or butchers twine. Weigh the meat and record the weight. Finally prick with a sausage pricker.

Hang in a drying chamber that has a controlled temperature of 55F and a humidity of 80% till 35% of the weight has been lost.

If you plan on drying this in your home refrigerator

Follow the recipe above BUT DON’T USE A COLLAGEN SHEET TO WRAP YOUR TENDERLOIN. You will be using a DRY AGING SHEET to wrap your tenderloin. The dry aging sheets are more suited for making charcuterie in the refrigerator.Once you wrap your tenderloin in the dry aging sheets (try to get as much air out as possible when wrapping the tenderloin), place the net around it, weigh the muscle, record the weight, and place it to dry in your refrigerator. Make sure that it is on a grating or hanging so that there’s air flow on all sides.With the refrigerator method you will not be pricking your tenderloin.

Once you lose 35% weight your dry cured tenderloin is finished. Slice thinly and enjoy.