Are you a fan of cured meats? If so, you have probably heard of beef bresaola. But have you ever tried its equally delicious counterpart, pork bresaola? If not, now is the perfect time to learn how to make it at home. In this step-by-step guide, we’ll walk you through the process of making pork bresaola, from selecting the right cut of meat to the final drying stage. Ready? Let’s get started!

What You’ll Need:

  • 2 pounds of pork tenderloin
  • 3 tablespoons of kosher salt
  • 2 tablespoons of granulated sugar
  • 1 tablespoon of ground black pepper
  • 1 tablespoon of dried thyme
  • 1 teaspoon of pink curing salt
  • Cheesecloth
  • Butcher’s twine

Step 1: Prepare the Meat

Start by trimming any excess fat and silver skin from the pork tenderloin. You want the meat to be as lean as possible. Once trimmed, pat the meat dry with paper towels.

Step 2: Prepare the Cure

In a bowl, combine kosher salt, granulated sugar, black pepper, dried thyme, and pink curing salt. Mix well to ensure the ingredients are evenly distributed.

Step 3: Apply the Cure

Generously coat the pork tenderloin with the cure mixture, making sure to cover all sides. Massage the cure into the meat, ensuring it is evenly distributed. Place the meat in a resealable plastic bag and place it in the refrigerator.

Step 4: Cure the Meat

Allow the pork tenderloin to cure in the refrigerator for 5-7 days. During this time, the cure will penetrate the meat, drawing out moisture and preserving the pork.

Step 5: Rinse and Dry

After the curing period, remove the pork tenderloin from the refrigerator and rinse off the cure mixture under cold water. Pat the meat dry with paper towels.

Step 6: Wrap and Hang

Wrap the pork tenderloin in cheesecloth, securing it with butcher’s twine. Hang the meat in a cool, dry place with good airflow. Ideally, a temperature of 55-60°F (13-15°C) and 60-70% humidity is recommended for optimal drying.

Step 7: Wait Patiently

Allow the pork tenderloin to hang and air dry for about 3-4 weeks. During this time, the meat will lose moisture and develop its distinct flavors.

Step 8: Check for Readiness

To check if your pork bresaola is ready, give it a gentle squeeze. It should feel firm but still have a slight give. If it feels too soft, continue drying it for a few more days.

Step 9: Slice and Enjoy

Once your pork bresaola is properly dried, remove it from the cheesecloth and discard any mold that may have formed (a thin white coating is normal). Using a sharp knife, slice the pork bresaola thinly, and savor each bite.

Now that you know how to make your own pork bresaola, you can enjoy this delicious cured meat anytime you want. It’s perfect on a charcuterie board, in sandwiches, or as a topping for salads. Give it a try and impress your friends and family with your homemade delicacy!

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