Dry Cured Savory Pork Tenderloin

In today’s recipe we get to test out a new device for dry curing meats at home. The device is called the CELR-12 and it claims that you can successfully dry cure meats in your home ice chest! We’ll I have a 45-quart Artic cooler, and I think we should give it a go!!

I hope you enjoy this week’s video and recipe. If you give this a go be sure to let me know how your came out and if you have any questions ask away in the comment section below.

If you want more information on the CELR-12 Dry Curing Device for your home Ice Chest, you can check out their website here: https://tablesmith.us/
Be sure to use the discount code TGC50 for a discount off your order.

Here are a few things you might find useful when making this recipe

• SavorYe (flavor enhancer)
• Fennel Pollen
• #8 Netting for Tenderloin
• Collagen Sheets
• Butchers Twine & Dispenser/Cutter
• Iodophor Sanitizer
• Kotai Knife
• Sausage Pricker
• Insta Cure #1
• CELR-12 Use the discount code TGC50 for a discount off your order (this is for dry curing meats in your home ice chest)

Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!

If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.

2 Guys & A Cooler Amazon Storefront

Print Recipe

5 from 2 votes

Dry Cured Pork Tenderloin

A Beautiful Savory Tenderloin with fennel notes

Prep Time2 days d

21 days d

Total Time23 days d

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

• 1000 g pork tenderloin cleaned of any fat and silver skin
• 25 g kosher salt
• 2.5 g insta cure #1
• 3 g white pepper
• 5 g fennel pollen
• 7 g SavorYe
• 2 g onion powder
• 3 g granulated garlic

Instructions

• trim the meat of all silver skin and fat
• weigh the raw meat and record the weight. Enter the weight of the meat into the box that reads "How much do you want to make" on this recipe from my website.
• Mix together all of the spices.
• Season the meat with 100% of the spice mix and place it in either a vacuum bag or a zip lock bag. Be sure to scrape up any spices that fell off the meat and add those to the bag as well.
• Measure the diameter of the meat. Head over to the website: salt brining calculator (genuineideas.com). Click on the "Brining Time" option, then enter your information. Once you receive your results be sure to add an additional 20% to it. This ensures it cures completely to the center.
• After your tenderloin round has finished curing, Pat it with a paper towel and wrap it in a "Dry Aging Wrap". The meat needs to be a little tacky in order for the wrap to adhere properly, so you can splash it with a little water or wine if it needs it.
• once wrapped, weight the meat and record the weight. I like to target a 35% weight loss but if you like a firmer product, you can target a 40% weight loss. Whichever you choose, write down your target on a piece of paper.
• Spray the meat down with a protective mold (either mold 600 or mold 800) and place the meat into your dry curing chamber
• The conditions in your chamber should be an average temperature of 55f (13c) and an average humidity of 80%
• Once you hit your weight target (I usually weight my meat after 3 weeks) your meat is finished.

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