Brining/curing
The classic French way to cure pork is to brine it. Brining/Curing pork loin for “Canadian Bacon” in salt makes it retain water, tenderizes and adds flavor; the basic proportion is 5 ounces of salt per gallon of water with additional seasonings for six pounds of meat. Typically, brine for curing contains salt, sugar, herbs, and spices. It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. A pork loin or shoulder will need to sit in brine, completely submerged, for 3-5 days; large chops will be ready in 2 or 3. The following is enough for a relatively small portion of meat.
Method
Remove the pork from the brine and pat dry. Roast pork loin for about 1 hour, grill over a medium fire, or slice into very thin chops and brown them in a cast-iron pan.
The classic French way to cure pork is to brine it. Brining/Curing pork loin for “Canadian Bacon” in salt makes it retain water, tenderizes and adds flavor; the basic proportion is 5 ounces of salt per gallon of water with additional seasonings for six pounds of meat. Typically, brine for curing contains salt, sugar, herbs, and spices. It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. A pork loin or shoulder will need to sit in brine, completely submerged, for 3-5 days; large chops will be ready in 2 or 3. The following is enough for a relatively small portion of meat.
- 4 cups water (enough to cover pork)
- 1.25 oz salt
- ¼ cup sugar
- 1 bay leaf
- A few peppercorns
- 1 clove
- 3 juniper berries
- 1 small garlic clove, peeled
- 1 tsp dried thyme
- 1 pound boneless pork loin or shoulder (tenderloin works well)
Method
- Mix the salt and sugar with one cup of the water. Slightly crush the bay leaves, peppercorns, clove, and juniper and add to the water. Add the garlic and thyme.
- Bring to a boil, reduce heat and simmer for three minutes.
- Cool with the rest of the water (add ice if necessary until brine is cool to the touch).
- Put in plastic container or plastic bag and add the pork; weight to keep the meat submerged. Refrigerate for 3-5 days.
Remove the pork from the brine and pat dry. Roast pork loin for about 1 hour, grill over a medium fire, or slice into very thin chops and brown them in a cast-iron pan.