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 10 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 10 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)
- 2.5 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.