1 hour ago, DiggingDogFarm said:ul stuff. Pork tenderloin, sea salt, Red Boat salt and a touch of sugar. I, often, dry it to the point where it can be finely grated on salad, eggs, etcetera. It's very easy for almost anyone, without a curing chamber, to make following Jacques Pépin's Saucisson of Pork Tenderloin method.
I just read through Pepin's recipe. I gotta try this.
Is 12 hours long enough nitrate cure for the 2" thick tenderloin? Seems like a 2 day minimum for that thick a piece.
Never thought of a garlic-mustard (jack in the hedge )pesto. Stuff is all over my property right now. I munch on it but just whilst doing yard work. The dog discovered it and is addicted.
