How to Cure Pork

Curing pork with the brine process

One of best ways to cure ham is to brine it. A traditional French recipe for brine calls for salt, sugar, herbs, and spices. The brine serves as both a cure and a marinade, which will enhance the overall flavor of the pork. Curing pork in this manner does require some preparation and time. A pork loin or shoulder requires about five days to cure. Smaller pork chops need approximately three days to cure.

Things You'll Need

• 1 cup salt
• 3/4 cup sugar
• 2 bay leaves
• 1/8 teaspoon peppercorns
• 1 clove
• 6 allspice berries
• 2 small chili peppers
• 3 garlic cloves
• 1 tablespoon thyme
• 3 pounds boneless pork loin
• large container
• bowl

Instructions

1. Fill a large container with 2.5 gallons of water. You need to use a container that is non-reactive, meaning the container itself should not change the properties of the meat or brine solution. Examples of non-reactive containers are ceramic, glass, porcelain, wood, and food-grade plastic.

2. Add 3/4 cup of sugar and 1 cup of salt to the water. Stir the water, making sure the sugar and salt are mixed thoroughly.

3. Crush 2 bay leaves with your hands and put them in a small bowl. Add 1/8 teaspoon of whole peppercorns, 1 clove, 6 allspice berries and 2 small dried chili peppers. Mix the contents of the bowl then add the ingredients to the large container.

4. Add 3 garlic cloves and 1 tablespoon of thyme to the large container. Stir all the ingredients in the large container thoroughly.

5. Add three pounds of boneless pork loin to the large container. Make sure the pork loin is completely submerged in the brine solution.

6. Cover the large container and refrigerate for at least five days.

7. Remove the pork from the large container and pat dry with a clean cloth.

8. Roast the pork loin for one hour and serve.

References

• Splendid Table Brine-Cured Pork