Homemade Deli Meat Dried Pork Tenderloin
Servings: 8
Have you ever tried to make deli meat at home? It’s possible and easy with this dried pork tenderlion recipe explained step by step in photos.
Print Recipe
Ingredients
- 1 pork tenderloin filet mignon
- 1 to 2 pounds coarse salt
- pepper Freshly ground
Instructions
- Remove any remaining fat from the meat and dry the meat with kitchen roll.
- Place the meat in a container that can be hermetically sealed.
- Cover with coarse salt. The quantity dePend on the size of your container. Then close.
- Write the date it’ll be 20 days ahead on the container. Place in the refriferator for 20 days.
- Coarse salt will slowly melt in contact with the meat humidity. After 20 days remove this juice.
- Pour fresh water in the container and soak meat in water for 20 hours. Change water as often as you can.
- Dry the meat with kitchen rolls. Then place it on a clean dish towel.
- Ground pepper and add, according to your taste dried herbs such as herbes de Provence.
- Wrap the dish towel and place in the refrigerator. Leave 2 days before starting eating.
Notes
The main steps: Place meat in a container, cover with salt, close and let in the refrigerator for 20 days. Rince in water during 20 hours. Dry, season and leave for a few hours before eating.