Danni’s Curing Recipe
Ingredients:
Pork Loin
Weschenfelder Curing Salt (Normally used at a ratio of 5%)
100g of Muscovado Sugar
1 tsp Mace
1 tsp Nutmeg
3 tbsp Honey
3 tbsp Black Treacle
Plastic Container with lid
Method
•Weigh the loin and work out the amount of salt that is
needed.
•Add the sugar, mace and nutmeg to the salt and mix
together.
•Place the loin skin side down in the container and rub the
curing mix into it.
•Drizzle the honey and black treacle over the loin and
place the lid on the container.
•Keep in the fridge and turn the meat everyday.
•A piece this size should cure in 7-10 days.
•Remove from the container and wash with cold water
then it is ready to be cooked. Enjoy!
Kindly Supplied By EESG Member Danni Adger
•Weigh the loin and work out the amount of salt that is
needed.
•Add the sugar, mace and nutmeg to the salt and mix
together.
•Place the loin skin side down in the container and rub
the curing mix into it.
•Drizzle the honey and black treacle over the loin and
place the lid on the container.
•Keep in the fridge and turn the meat everyday.
•A piece this size should cure in 7-10 days.
•Remove from the container and wash with cold water
then it is ready to be cooked. Enjoy!
Kindly Supplied By EESG Member Danni Adger