Pork loin on sale so why not make something different?

[Perazzimx14]

$1.17 for pork loins time to cure up something few if anybody has ever done. Poinsettia pepper loinzino!

11.63lb loin. I opened the cryo pack patted dry w/ clean paper towels then trimmed off the fish to reserve for other meals. I got three 1-3/4lbs packs and two 2" thick pork chops for tonights dinner leaving me with a 1694g piece of center cut pork loin to cure.

Int he correct amounts:

Kosher salt
Black pepper
Sugar in the raw
Cure #2
Juniper berry
Rosemary
Thyme
And not to forget the star of the show a bunch of poinsettia peppers we grew earlier this year and dehydrated.

All sealed up and into the fridge for 3 weeks to cure. Then it'll hang in the drying/aging chamber until it looses 35 to 50% of its weight. Normally 8 to 10 weeks.

[John A]

What time should we show up?

[Perazzimx14]

Right around the 1st week of April 2020.

It'll be sliced paper thin enough to cover a plate drizzle olive oil over the meat then topped with arugula dressed with lemon juice. On top of that shaved parmesan and raspberries then a drizzle of good balsamic vinegar. Tear off a nice chunk off a hard crusty bread and dinner is served.

Also works great in place of pepperoni on homemade pizza. Sometimes we cheat and get an Aldi ready to bake pizza an put about $25 worth of lonzino and/or Bresaola on it to go from ordinary to gourmet.

[LowRyter]

what is cure #2?

Is it compatible with 10-60 full synth?

[Perazzimx14]

what is cure #2?

Is it compatible with 10-60 full synth?

Cure #2 is cure #1 with addition of 1% of sodium nitrate by weight.

What name brand 10-60 full synth are we talking about?

[LowRyter]

what brand of cure #1 and #2 are we talking about?

[Perazzimx14]

what brand of cure #1 and #2 are we talking about?

Whatever is specified in the manual

[Roebling3]

A side light, if I may?
Thinking of you on the holiday. The following given me as a present.

00+1/10 heat. Alex's UGLY sauce. Scorpions, Reapers & Ghosts.
'small batch'. Born, raised & bottled in MA.

I like it. They don't have a website? 

Smoked (alder), 2 racks pork ribs, 3#flank steak and 2 chickens this past Sat.
Outside temp. low 30's. worked great with the insulation. R3~

[Perazzimx14]

A side light, if I may?
Thinking of you on the holiday. The following given me as a present.

00+1/10 heat. Alex's UGLY sauce. Scorpions, Reapers & Ghosts.
'small batch'. Born, raised & bottled in MA.

I like it. They don't have a website? 

Smoked (alder), 2 racks pork ribs, 3#flank steak and 2 chickens this past Sat.
Outside temp. low 30's. worked great with the insulation. R3~

Sounds good especially the flank steak. What you take on hot vinegar sauce? If you like I  can send you a 8oz woozy bottle with 4 dried reapers and 10 poinsettia peppers inside. All you need to do is add 50/50 apple cider and white vinegar and cap for a couple weeks to let it meld. A few drops on your fries, ham green beans and potato's or breakfast sandwich is next level.





 

[Roebling3]

GadZoox Lance, that reads like dinner.
I've got the cider and white vinegar. 
Thank you.     I'll pm my address.  R3~

[kballowe]

Just a general comment that we used to BBQ hamburgers and hot dogs when we couldn't afford pork steaks.
Now the pork steaks are much cheaper than the hamburger and some of the all-beef franks.

I'm not complaining   

Just saying

[Perazzimx14]

Just a general comment that we used to BBQ hamburgers and hot dogs when we couldn't afford pork steaks.
Now the pork steaks are much cheaper than the hamburger and some of the all-beef franks.

I'm not complaining   

Just saying

Same here with chicken wings. What was once essentially a waste product is now usually the most expensive cut.