Looking for a good homemade snack for all occasions? Arrival of unexpected guests, filling for a sandwich to take with you to work or to give to children to school … I'll tell you how to make a dried pork tenderloin at home. Step-by-step recipe with a photo. Video recipe.
We often face a problem when we want a delicious piece of jerky. However, buying something in the supermarket is scary because you don't know what the product is made of. Then an excellent option would be dried pork tenderloin, which can be stored for a long time in the refrigerator without losing taste and valuable substances. Dried pork tenderloin is a great option for a sandwich. It is very tasty and not very fatty, and any novice housewife can cook at home. Since the recipe is very simple, even despite the long, three-week cooking process. But it's worth it. You will save a decent amount of money by making a deli meats at home! Therefore, if you still have little culinary experience, but want to make something original, then make an exquisite dried pork tenderloin.
It is worth noting that according to the proposed recipe, you can cook not only pork, but any other type of meat. For example, beef tenderloin, turkey, duck or chicken fillets are fine. And as a spice for curing meat, you can use any spices and spices that you like most and use in cooking.
See also the preparation of jerky veal marinated in cognac.
- Caloric content per 100 g - 87 kcal.
- Servings - 350 g
- Cooking time - 20 days
Ingredients:
- Pork tenderloin - 500 g
- Sweet ground paprika - 0.5 tsp
- Ground black pepper - 0.5 tbsp
- Ground nutmeg - 0.5 tsp
- Salt - 300 g
- Coriander - 0.5 tsp
Step by step preparation of dried pork tenderloin, recipe with photo:
1. Select a salting container and pour half of the salt into it.
2. Wash the pork and dry well with a paper towel. Place it on a layer of salt and sprinkle with the remaining salt. The meat should be sprinkled with plenty of salt so that there are no empty spots. Otherwise, it will be badly salted and may deteriorate, because salt is a preservative.
3. Put the pork in the refrigerator for 8-10 hours. If you need it faster so that the meat is salted, then cut it into thinner pieces. After the time spent in the refrigerator, the salt from the meat will draw out moisture and juice will form in the container. And the meat itself will become denser.
4. Then wash the meat under running cold water, rinsing off all the salt, and dry well with a paper towel. You can even leave it in the air for a while to dry well. Otherwise, if droplets of moisture remain, then bacteria will begin to multiply in these places.
5. Combine spices in a small container: ground black pepper, ground coriander and ground nutmeg.
6. Spread the cooked spices on all sides of the dried pork.
7. Wrap the meat in a cotton cloth and refrigerate for 20 days. Turn it over from time to time so that the meat sags evenly on all sides. It can also be dried in a cellar at a temperature not lower than +10 degrees. Store the finished pork tenderloin in the refrigerator. Eat it thinly because it tastes best.
See also a video recipe on how to cook dry-cured pork tenderloin.
