Dry Cured Pork Loin
By Brian Netzel
Published: August 8, 2010
Updated: March 3rd, 2012
Prep time: 10 min
Cure time: 2 weeks
Total time: 2 weeks
Yield: 3½ lbs.
5 lbs. Pork Loin
1 quart Salt
1 cup Brown Sugar
This is an old-world technique for curing meat that can still successfully be used today. The ingredients are simple and easy to find.
Cover the whole pork loin with salt and sugar.
After mixing it together thoroughly and giving the loin a good rub-down with the salt and sugar, cover it tightly in plastic wrap.
Let this stuff sit in refrigeration for about a week. This will allow enough time for the salt to work its way into the cells of the meat and purge water out. The sugar will be drawn in by the salt and offer the illusion of moisture to the finished product.
After a week you’ll notice a good amount of liquid in the package. This is the water that was purged from the salt trying to reach an equilibrium of salt to water ratio in the meat.
Rinse all the remaining rub and water off of the cured loin.
Some people use this time as an opportunity to rub spices and seasonings all over the cured piece of meat to add complexity to its flavor. For this demonstration black pepper will do nicely.
After the rinsing and seasoning, the meat needs to hang-dry in refrigeration for about a week to get rid of any residual moisture. Wrapping and tying it in a cloth napkin should do fine.
The finished product should be sliced paper thin, otherwise the fat can be rather chewy. The end result should be a medium red color and dense but not hard texture. It can be refrigerated or frozen whole. The salt content should keep any unwanted microbials out for quite a while.