welcome friends welcome back to the
kitchen we're going to continue our
exploration of
dry cured whole muscle uh today i've got
this piece of
pork uh pork loin pork tenderloin wasn't
really marked correctly at the grocery
store
so the only thing you really need to
worry about is it's a whole muscle
and it's very lean that's what we're
looking for
and so i'm not going to do a recipe that
conforms to any sort of tradition today
i'm just going to
i'm going to follow my heart i'm going
to do something that i think might work
the only thing you really need to worry
about is the weight of the meat
and then tailor the weight of your salt
and the insecure number two or prog
powder number two
to match the weight of the meat this
gives us
an equilibrium cure or a measured cure
make sure that the meat is safe but it
also makes sure that the meat doesn't
become too
salty and then on top of that we just
layer a flavor
and so i have our rib and chicken rub
this is something that i really love
putting on ribs
for the smoker the barbecue i put this
on chicken
i've made this a few times on the
channel so i will link the
videos where i made it down below i will
also put the ingredient list down below
smells heavenly so i've measured out a
certain amount of
that and we're going to mix this
together and then
rub it on the pork and because this
is a measured dry cure or an equilibrium
dry cure you want to use
all of the cure and you want to get it
into
every little bit of this piece of pork
so anywhere where you see
there's a divot make sure you get it in
there if there's some cuts where maybe
the butcher
didn't do such a great job you want to
get it in there as well
i've also pulled off some silver skin
and
those are my mistakes so i want to make
sure it's in all of those cracks
too
get it everywhere
now i've got a vacuum sealer so i'm
going to use a vacuum steel bag you
could put this into
a zip lock just put it in the zip lock
and get as much air out as you possibly
can i'm going to slip that in
now there's some rub left in the bottom
of this tray or cure left in the bottom
of this tray i want to get all of that
in as well it all has to go
in
so
now make sure you write on the bag what
it is and the date
so that when it's in your fridge you
remember what it is um especially if
you're doing two or three at the same
time
so rib rub and put down the date now i'm
gonna stick this in the fridge
this size of of muscle
really only takes three days four days
maybe mo
at most to cure i'm to leave it in for
probably seven or eight days and each
day
i'm going to take it out i'm going to
give it a little bit of a massage
i'm going to stick it back in turn it
over flip it around make sure that the
uh
that the cure is everywhere and it's all
wet
there's no chance of this becoming
oversalted or over cured
because we weighed the salt and baste
that weight on the weight of the muscle
so it's going to be perfectly cured
i'm going to leave it a little bit
longer because i really want those
flavors to develop
into the pork so into the fridge it goes
and i'll see you in about a week
a week has gone by and it's looking good
so let's get out of the package
the next step in a lot of instructions
is to take this
and uh rinse off the spicing on the
outside
and i'm kind of i'm kind of on the fence
about that
i don't need to rinse off any salt
because of the
the brining method that we used or the
or the curing method that we used
i'm not worried about this being overly
salty
and so the idea is that you're supposed
to rinse off what's on the outside to
get rid of some of that salt but also to
take away the spices because the spices
have already done their job
and i'm thinking i'm just going to leave
them on because
what will it hurt i guess we'll find out
next up i need a piece of beef bang
or beef cap and i have beef cap now this
is only part of a beef cap
these pieces are fairly small and fairly
short
and a beef cap is quite long so i
already used half of this on another
piece of meat and it's got a little bit
of black pepper in it
which i think is going to be fine
because i don't think the black pepper
that's left in this
is going to harm the cure that we're
doing so i need to slip this
inside
and it's still too long so slip it in
about halfway and then we're going to
start tying it off
now i've got a little bit of rib rub
here that we used at the beginning
if i felt that this needed more i could
sprinkle more on the outside
at this point i don't think it needs it
so i'm not going to
if you think it needs it go right ahead
put some on the outside
so um
let's tie this up let's start at this
end
and i'm just going to do a super simple
knot i'm not going to get too
extravagant here
okay so i've got this tied at both ends
and i tied a bubble knot at each end so
i tied it tight and then
folded over a flap tied it again
and i'm just going to trim off what's
left
of the beef cap
don't need that hanging around now i'm
going to put it into some jet net
just to help it keep its shape and this
stuff is
horrible to work with if you don't have
the little funnel
that helps you push the piece of meat
through
so it's going to be a bit of a struggle
for me to get this on
but i didn't have the extra 20 bucks for
each
size of funnel that i would need
to make this happen so lesson learned
by the funnel now that i've got the jet
net on
i'm still going to tie this so
a simple knot down here at the bottom
just around the jet net and the
cap
then what's the best way i'm going to go
this so i've made a loop
and i bring that over the end
and then tighten it
then i make the same loop again and i
bring it farther back
this time maybe an inch or two
and then i do the same thing you tighten
it
and you just keep going
right along until you get to the other
end
and now i'll make out a label of what it
is
the date
and what it weighs at the beginning
one last thing i almost forgot you need
to poke holes in
to let out any of the air bubbles
and so just poke them wherever you see
an air bubble
and in a couple of other places where
you think air
might be like right here at the end in
these knots
definitely air trapped inside those
knots and you don't want that
now i've got this dry ager set up on a
cycle that is
specifically for dry curing chicutery
which is different than the cycle
for dry aging meat i've also got the
temperature set to 12.5 degrees celsius
and 80 degree and 80 humidity
although it's a little bit different
right now because i've been opening and
closing the door all day
so i'm going to hang this in here i'm
going to make sure that it's not
touching anything else
and i'm going to keep checking on the
weight when it loses 30 of its weight
i'm going to pull it out
now after two weeks down in the dry ager
this has lost
about 35 of its weight in water
i didn't get as much of the white mold
on the outside as i had hoped for
but it still feels really nice and firm
i think this is going to be great so now
what i need to do is cut off all the
string
and the jet net from around the outside
okay let's see if we can pull all this
off
so that pulls off fairly easily next
thing i'm going to do is pull
off the casing i've done this once
before i pulled the casing off and
that was definitely the way to go there
are people who
say to leave it on and to eat it it is
fully edible there's absolutely nothing
wrong with leaving it on but
i'm going to pull it off so the trick is
just to get up underneath it a little
bit
and then it pulls right off and it
just pulls right off it's really easy
look at that
now do we cut this open we do
let's see
look at that color texture's really good
smells fantastic okay
so let's slice some up and make some
sandwiches
hi friends is this another one of the
creations from the uh
the dryer in the basement it is so this
is
our ribbon chicken spice rub okay
little uh reuse i just went free form
and in the glen way yep and let's see
what happens
so off the top it looks good yeah
it's got good color
i like that it's really good and i have
to say i'm not sure i've ever had
something that tastes quite like that no
which makes it super fun
i like that it's got a bit of a bite to
it yeah
um and there's a lot of there's
this rub is layers of flavor and so
you're getting layers
of of that flavor and this is going to
make an amazing sandwich
oh it's going to be amazing sandwich
glen's doing his happy dance
so find the recipe for our ribbon
chicken rub rub it on
some pork tenderloin wrap it in a beef
bun
hang it in your basement for two weeks
make yourself a sandwich
that's a lot of steps thanks for
stopping by see you again soon
you