Curing Pork Tenderloin like salami question

georgeamer · October 30, 2009, 05:09:45 PM

I have been searching the WEB for suggestions on curing pork tenderloin then hanging to dry like a salami.
I found a few ideas that look good, but they suggest cure #1.
If I were to try it would it make better sence to use cure #2?
All ideas welcome!!!!!
George

Habanero Smoker · October 31, 2009, 02:39:32 AM

If you are talking about dry curing solid muscle then I believe dry cured loin or tenderloin is called lonzino. You would need cure #2, and a proper environment to dry cure the meat. If the recipe is suggesting Cure #1, then it's probably a modified semi-dried version, or the person doesn't fully understand what they are doing. Semi-dried is when meat is cooked to a certain temperature, then allowed to air dry further to improve the texture. With out seeing either recipe it is hard to determine why.

Cure #2 has both sodium nitrite and sodium nitrate. Sodium nitrite only provides protection for about 10 days to 2 weeks at room temperature, but it will start to provide protection immediately. Sodium nitrate is like a time release capsule. It does not provide any protection at first; it must be broken down by the help of bacteria, to form sodium nitrite; therefore there is a steady supply of nitrites to continue to protect the meat until it is dry. Once dried the lack of moisture protects the meat, not the cures.

The other factors are heat and humidity. You will need an environment around 55°F - 60°F, with a constant relative humidity around 75%. The reason for the high humidity is to keep the outer surface moist until the center of the meat can dry. If the outside dries too quickly, it will seal in the moisture and the meat will spoil. If you have an unheated basement, that will provide the right temperature, and you made need to use a humidifier to increase the relative humidity.

As I stated in your other post, my dry curing cabinet should be ready in 2 - 3 weeks (if some of my relatives don't ask me to store a few turkeys :)). I may try to make some. Do you have any links to those recipes?

georgeamer · October 31, 2009, 10:18:10 AM

Since I posted my question I have come across this link:

http://lpoli.50webs.com/index_files/lonzino.pdf

It may answer my initial question.
Re humidity:
I live no the coast of So. Cal...Cardiff by the Sea.
I'll have to check, but I think our normal humidity is in the 70's. Right now it is 73%
If the humidity is too low, is it possible to "spray" the walls of the cure box with mist to increase it?
Our winter temp should be ideal....48 to 62F
I'm going to buy a combo temp. and humdity meeter....amazon.com has one for $49.00. Do you have a suggestion as to brand?
I'm still in the early "learn" mode on curing....reading every book I can find on the subject...I presently have "Great Sausage Recipies and meat curing" by Rytek Kutas, "Mastering the Craft of Smoking food" by Warren Anderson, andCharcuterie" y Ruhlman & Polcyn. are there any others you would recommend?

Hang on...I'll likely have more questionc!!!::))
George Amer
[email protected]

mikeradio · October 31, 2009, 11:27:33 AM

Sausagemaker.com has everything you need to build a dry curing box. They even have a tutorial on turning a fridge into a curing box, there is a link on the bottom of the main page. Look under dry curing product and equipment.

Mike

georgeamer · October 31, 2009, 11:43:08 AM

I have a SausageMaker 20# somke house I'm not using since I bought the Bradley...
Is there any reason for not using it as a "Cure Box"?
george

Habanero Smoker · October 31, 2009, 02:41:00 PM

Sausage Maker is a good start, but there are other tutorials out there that may better suit your, if you want to build a cabinet. This information should get you started. Check around for the best prices. Objects marked with an asterisk is what I have. Before purchasing any equipment, get your refrigerator or freezer first. My environment is not as good as yours, especially in the winter when the heat is running the relative humidity is around 35%. If you can maintain 65% - 75% humidity you should be alright. Your winter temper seem to be pretty good; I heard of others using there basement without any addition equipment to control the environment.

Books: The books you listed should be very helpful. Here is another that has more technical information if you really want to learn what is going on, but not necessary

The Art of Making Fermented Sausages; by Stan & Adam Marianski. My biggest complaint about this book and other books by these authors is that they do not have an index.

For dry curing cabinets, here is some information. When you click on the link, also look around the site for more information. These same sites have information on curing and recipes.

Tutorial.

Sausage Maker
Cured Meat Blog
Len Poli's; this is a MS Word document

Temperature control devices: Temperature Control Thermostats (Line Voltage Thermostat with Probe or Remote Sensor)

Digital: *Ranco ETC 11000-000 Prewired

Analog: Refrigerator Thermostat Control

Humidity Controller: Humidistat (Line Voltage Humidistat)

Digital: 19002 Humidity Controller

Analog: *GREEN AIR THC-1 TOTAL HUMIDITY CONTROLLER

Thermo-hygrometers with probe or remote sensor:

With Probe: Extech Digital Thermo-Hygrometer; Seems to be the favorite and is accurate.

Wireless: Honeywell TM005X Wireless Thermo-Hygrometer is an example of a wireless but avoid purchasing this. The hygrometer is not very accurate.

There are many models out there. What ever model you buy make sure the remote sensor records both temperature and humidity. Many wireless weather stations the remote only records the temperature. I have an Oregon Scientific WMR968 Wireless Weather Station with a Thermo-Hygrometer senor. While it is in the refrigerator it works sporadically. I'm still trying to figure out why it doesn't work consistently. I would prefer to us that because that will relay data to my computer.

I know I haven't covered everything, but just ask away.

georgeamer · October 31, 2009, 05:11:47 PM

Hi...
Did you go with a freezer or a refrierator? What size?
What brand of humidifier did you go with?
Thanks in advance....George

Smokin Soon · October 31, 2009, 06:54:35 PM

A pork and beef mix with seasonings and cure can give a really nice salami taste. I did a recipe last year for a pork fatty, I think it was Nepa's post to include in x-mas gifts of sliced meat and cheese vac-sealed.
Maybe Nepa has a better recall, but it was a big hit!

Habanero Smoker · November 01, 2009, 02:05:57 AM

Quote from: georgeamer on October 31, 2009, 05:11:47 PM
Hi...
Did you go with a freezer or a refrierator? What size?
What brand of humidifier did you go with?
Thanks in advance....George

I went with a freezerless refrigerator. I couldn't find a used one so I purchased a new one. If I went with a freezer, I would probably end up using it at some point to freeze meat, once I did that, that would be it's only use. I believe my refrigerator is a little under 18 cubic feet. With the temperature controller, it doesn't matter which you purchase, which every is best for you. As mentioned earlier, the freezer still gives you the option to freeze food. I did attempt to dry cure sausage in a smaller beverage cooler, using salt water; but that didn't work out very well. I couldn't get the humidity past 60%, and when the cooler turned on the humidity would drop below 40%.

You may have better luck finding an used up right freezer then a freezerless refrigerator. Once you build you cabinet, you can also use it for cheese making, dry aging beef; you can also get into brewing your own beer and make your own wine.

I haven't purchased a humidifier yet; but it must be cool mist, and either ultrasonic or impeller type. Avoid the digital ones if you are going to hook it up to a controller. The controller controls the humidifier by interrupting the power. On many digital models if the power is interrupted, the humidifier will reset itself to a default value.

I will make my final decision on November 4th, I'll let you know then. I just over thinking the humidifier. It looks like I will end up purchasing an ultrasonic with a permanent filter. It's a little tall, about 17 inches, but I have room to spare. I don't want one with replaceable filters, because that can get costly. I have very hard water, if I get one without a filter I would have to purchase distilled water, or the humidifier will coat everything with a with powder due to mineral deposits. The cost of distilled water can add up.

georgeamer · November 01, 2009, 12:01:17 PM

Hi Hab...
First thanks for all the help you are giving me..with the number of users viewing so far it looks like your detailed answers are generating a lot of interest...

Here is a small 4.4 cu.ft. regrigerator I'm looking at to use as a cure box...

http://www.cooler-store.com/sanyo-sr4433s-44-cu-ft-counter-high-refrigerator-black-w-stainless-steel-door_7315_prd1

I have one in the garage that we use as an overflow fridge. Have had it for 5 years and no trouble.
It does not have an ice maker and all shelves are removable, including the crispers on the bottom.
The railing for the shelves is adjustable and go all the way to the top, so I could hang meat up to about 20" or so and there would still be room at bottom for a humidifier.
Costco normally sells it for about $125.00.
Like you, I don't want to screw around with an old used one, not knowing what I'm getting.
What are your thoughts? Do you see any knock off's?
George

Habanero Smoker · November 01, 2009, 02:08:53 PM

My beverage cooler is about that size. The problem I had was that I could not get the humidity high enough, so you may want to purchase the smallest humidifier as you can. I've seen a portable humidifier for travelers that may work in that small frig. I will try to find that link.

For the brand you plan to buy, it is a manual defrost; which is good, because self defrosting one's draw out the humidity in the air.. You may be able to maintain high humidity with a pan of water saturated by salt, but that is something you would not know if it will work until you test it.

If the smaller one does not pan out for you, your larger frig is a good option.

I'm still adjusting to standard time, so I'm not sure what you mean by; "Do you see any knock off's?" :)

georgeamer · November 01, 2009, 02:26:26 PM

"Knock off's"...reason not to buy...
You mentioned humidity prroblem with your bev. cooler. would a small, controlled home humdifyer fix the problem or am I missing something::))
What part of the country do you live in?
George

Habanero Smoker · November 01, 2009, 02:46:10 PM

If you can find one small enough, that is why I made reference to the portable one in my last post. As for my beverage cooler, because of the way it was constructed there is not much room at the bottom and putting the humidifier on the bottom self would take up too much room.

I'm on the east coast in Upstate NY.

anderson5420 · November 20, 2009, 08:10:39 PM

George, you have to look no further than right here. This stuff is amazing. I did not know it was called lonzino, but whatever it is called, I have been making and enjoying it for months now!

georgeamer · November 28, 2009, 03:18:09 PM

Hi to all...I found a 7 qft discounted freezer at Costco....$195.00 so went with it.....now, onto the oter stuff.....
George