In today’s recipe we get to test out another project using our home ice chest. The device I’m using to make this happen is called the CELR-12 and it claims that you can successfully dry cure meats in your home ice chest! Well, I have a 45-quart Rtic cooler, and I think today we should put a very lean pork loin in it!!
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)
- Eco Cure #2
- Calabrian Pepper Powder
- Smokin-It Digital Smoker
- Bella’s Cole Smoke Generator
- #8 Netting
- Collagen Sheets
- Butchers Twine & Dispenser/Cutter
- Iodophor Sanitizer
- Kotai Knife
- Italian Sausage Pricker
- CELR-12 Use the discount code TGC50 for a discount off your order (this is for dry curing meats in your home ice chest)
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
I hope you enjoy this week’s video and recipe. If you give this a go be sure to let me know how you came out and if you have any questions, ask away in the comment section below.
Smoky Spicy Pork Loin
Ingredients
For Alternate Versions bee below
- 1000 g pork loin fat removed
- 20 g kosher salt
- 10 g EcoCure #2
- 7 g SavorYe
- 5 g Calabrian Pepper Sweet
- 5 g Calabrian Pepper Hot
- 5 g smoked paprika
- 2.5 g red pepper flakes
- 4 g black pepper
- 2 g granulated garlic
- 2 g dried thyme
If you want to use only salt to cure this meat disregard the Salt and EcoCure values above and use the following instead, everything else will stay the same.
- 30 g salt
If you want to use Cure # 2 to cure this meat disregard the Salt and EcoCure values above and use the following, everything else will stay the same.
- 25 g salt
- 2.5 g Insta Cure #2
Instructions
- 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 thickest part 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 pork loin has finished curing, 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. I would recommend having a double layer of collagen sheet around the pork loin or use a naturally this walled casing like a beef bung or beef middle.
- once wrapped, weight the meat and record the weight. I like to target a 35% weight loss for a shelf stable product. If you prefer a firmer product, you can target a 40% loss or if you prefer a softer product, you can target a 30% weight loss.
- Cold smoke (temps need to be below 90f or 32c) for 4-8 hours. Add a tray of water in your smoking area to increase the humidity.
- 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 you are done.
We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links we get a tiny percentage. This happens at no cost to you and really helps us offset the costs of running this site. Thank you in advance.
Made this twice now, first time fabulous. 2nd is still curing, and going for a third to start today. I always want this on hand.
Nice!!
I’ve made your dry cure then aged pork loin before; (as well prosciutto, coppa, bresaola etc) GREAT, family and I loved them. Now I’m making your smoky, spicy dry-cured Lonzino and question the short curing time. When I did the calculations per your formula it comes up as 4 days only yet so many other links suggest 10 to 14 days for cure before cold smoking the muscles. I just want to be certain I do the right thing.
My full loin is cut in 2 pcs; each one weighs around 1kg with a section height of 4-5″ and is tubular. What would be the min/max time I should have them sit in the vacuum bag with cure? Thanks in advance Eric
PS; Two guys and a coolers is my go to for charcuterie recipes and I recommend to many friends who “dabble” in this rewarding activity.
Here is the calculator that I use. Go to brining time and enter the data. With a 5″ tubular piece of meat the calculator gives me a curing time of 18.72 days (15 days plus an additional 20%)
The muscle has reached the desired weight, but it still feels a bit squishy. Let it go longer or ????
Correct
Can I just use a red fiberous bologna casing
that should work
Tasty Recipe