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Pepin's Saucisson of Pork Tenderloin

11K views 43 replies 12 participants last post by  chicagoterry 
#1 ·
#2 ·
Looks brilliant - using a whole intact muscle also reduces the chances of any nasties greatly.

Seems like a pork - Bresaola

Thanks for the link... i'm already thinking about hitting em with a few hours of cold smoke at the start.

(I know I should just follow the recipe the first time but I love to tinker)
 
#5 ·
Day 11


I was naughty and peeked. They're shrinking and drying. I'm kind of wondering about the timing of 5-6 weeks where my local humidity is low so often. It's still a little tender, about like well done meat so it's not hard enough yet. And I used rosemary, thyme and sage as I just wasn't up for the lavender in the herbes de provence.
 
#9 · (Edited)
Week 4. They're quite hard and almost light now. I declared them done because I still want to be able to cut them.

At the beginning, each over a pound after trimming.


Now, it weighs just over 6 ounces. This is the smaller one in the image above, the top tenderloin.



It's pretty good. The salt level is quite high to my taste where I cook with a sodium restriction. I'm glad I rinsed them after the curing rather than just wiping them as Pepin recommended.

Things I'd do differently. I'd tie them so it stays rounder instead of collapsing into a rectangle. I'd try to increase the humidity in my refrigerator, so the flavor can develop over the 5-6 weeks instead of just 4. The average humidity for March in Salt Lake City was around 50% or a little less. And in my house with forced air heating, the humidity would be even lower; then refrigerate that air and the humidity is lower still in the refrigerator.

It's something I'll do again.
 
#20 · (Edited)
OK - got it hanging and started another with less salt and the addition of peperoncino. This one I'll salt for 16hrs then season, wrap and hang.

First one in -


I was reading a blog about drying by weight loss and this got me thinking. 5 weeks is a long time to dry cure a small piece of meat. Duck breast prosciutto only took two weeks - what does the think tank think about this?
 
#21 · (Edited)
It will vary by your local conditions I would suspect and what you're looking for in results. The first one I did was pretty solid at 4 weeks. Prosciutto is moister(?) than hard salamis and such, which is what I interpret this to be more like. One thing I'd read was about a 66% weight reduction being a target of such drying which is about what mine was a year ago. I couldn't quote that source again though. I think it was Teamfat's Lomo link up there, but that's a dead link now. 
 
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