- 2 x 1 pound pork tenderloins, patted dry and tails removed
- 1 cup of curing mixture:
- 60 % table salt
- 30% rock salt
- 10% habanero salt (home made)
- 2 tablespoons brown sugar
Into fridge for 10 hours or so. The initial combined weight was 832g.
After curing, salt wiped off with some brandy; post-cure weight 571g, 69% of original weight.
For one of them, rolled in mixed herbs, the other one kept as is. The aim now is lose another 30% weight in the fridge.
After three weeks, the herb-rolled fillet was very delicious, if maybe too salty. Trimming the exterior assisted here.
After four weeks, the plain fillet was even more delicious, and in fact perfect. Will do again, and with other meats.
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