j biesinger
TVWBB Platinum Member
I know this recipe is posted around here somewhere but I can't seem to locate it using the search tool. You can read it here.
I've had it in the back of mind to try it for some time, and I thought now might be good time so it would be ready for christmas.
I liked the concept of the recipe (curing whole tenderloins) but not the details, so I changed a bit and I'm hoping things work out. If not, I'm only out $12 for the four pack of tenderloins.
I started by trimming off the silver skin and knocking off the tapered ends. I assumed these would dry out too much and figured they be put to better use in a stir fry (which they were and they were good).
I added the cure to the tenderloins.
1460 g tenderloins
60 g salt*
12 g dextrose
3 g cure #2
15 g pate spice**
12 g minced garlic
They stayed in the cure for 3 days. Next post, I'll tie them and hang them.
* 60/1460 = 4% I'm tired of making overly salty charcuterie. I thought I'd try 4% and see where it gets me.
** from American Charcuterie by Victoria Wise, pate spice: 1 blk pepper, 1 wht pepper, 1/2 coriander, 1/2 ginger, 1/4 nutmeg, 1/4 clove.
I've had it in the back of mind to try it for some time, and I thought now might be good time so it would be ready for christmas.
I liked the concept of the recipe (curing whole tenderloins) but not the details, so I changed a bit and I'm hoping things work out. If not, I'm only out $12 for the four pack of tenderloins.
I started by trimming off the silver skin and knocking off the tapered ends. I assumed these would dry out too much and figured they be put to better use in a stir fry (which they were and they were good).
I added the cure to the tenderloins.
1460 g tenderloins
60 g salt*
12 g dextrose
3 g cure #2
15 g pate spice**
12 g minced garlic
They stayed in the cure for 3 days. Next post, I'll tie them and hang them.
* 60/1460 = 4% I'm tired of making overly salty charcuterie. I thought I'd try 4% and see where it gets me.
** from American Charcuterie by Victoria Wise, pate spice: 1 blk pepper, 1 wht pepper, 1/2 coriander, 1/2 ginger, 1/4 nutmeg, 1/4 clove.