HOW TO MAKE REFRIGERATED CURED STEW RECIPE FOR CURED STEW CHARCUTERIA CURING SALT
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#agedloin #porkloin #charcuterie ENROLLMENTS OPEN FOR MY CHARCUTERY COURSE👇 https://www.carolprezotto.com.br/fscm... ❤ To purchase the charcuterie e-book, access Instagram, or take my online charcuterie course, click on the link below: https://www.saldecura.com/links-yt/ ❤ Contact for partnership and consulting: [email protected] ____________________________________________________________________________ In this video I propose to make a aged loin recipe using the reality of many which is how to age meat using a refrigerator. This is because many do not have an aging chamber at home and I thought about doing a test and aging a pork tenderloin in the refrigerator to show how to make aged meat in the refrigerator. The aging conditions in a temperature and humidity controlled chamber are normally around 11ºC (for many pieces) and 80-85% humidity. However, in the refrigerator, the conditions are different, where the temperature varies from 8ºC to 15ºC depending on the shelf you hang it on and the humidity is 50-55%. To season the loin, I used the saltbox method (we have a video on the channel explaining this technique in more detail) and after 24 hours in the saltbox, I washed the piece, dried it well and covered it with a simple layer of seasoning using only: Dried rosemary: 4g/kg Ground black pepper: 2g/kg Type 2 curing salt: 2.5g/kg * (indication according to the manufacturer). After this step, I weighed the piece and wrapped it with bandages purchased at a pharmacy, and hung it in the refrigerator. Any aged piece of meat, regardless of where you are aging it, is considered ready when it loses 35 to 40% of its initial weight. Aging in the refrigerator causes the hardening or dry rim effect to occur, which is when the surface of the piece dries more quickly than the middle. The same thing happened with this piece, but the use of a bandage delayed this effect a little. The result of aging in the refrigerator was very interesting and the piece was very tasty, so I approved this method as valid for those who want to start having the experience of aging meats but do not have a maturation chamber set up. After making this recipe, you will definitely want to enter the world of aged meats!
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