Making Piri Piri Charcuterie
We transform a pork loin into a flavorful, Portuguese-inspired charcuterie delight! This is a simple cure recipe and, if you have the equipment, give it a try!
For the cure, percentages are based on meat weight. It's easiest to measure in grams, just for math. For example, the cure is .25%, so if your loin is 1000g, the calculation is 1000x.0025 (or .25%), which equals 2.5g of cure. Weigh your meat, run a little math for the percentages, and you're good to weigh out all your ingredients.
The cure:
2% salt
.25% cure #2 (Prague powder 2, Instacure 2)
Piri Piri sauce (as much as you want to use!) https://amzn.to/3VsjFdD
Cure meat for a minimum of 3 weeks (I went 4 in this case).
Sprinkle with ground piri piri spice. https://amzn.to/3VzH3Gm
Wrap in pasted hog skin or collagen casing and dry age until 35% weight loss. Let equalize in vacuum bag for a minimum of one month. Slice and enjoy!
Here is a slicer (that I've used!) that's nearly identical to mine: https://amzn.to/4iaeWb2
If you're looking for a vacuum sealer, consider one of these:
https://amzn.to/3QQ65A9
https://amzn.to/3E5vzBQ
https://amzn.to/44tl7za
Try a pellet tube smoker like this one!
https://amzn.to/3QLRDJx
Get the JJ Grill Torch: https://amzn.to/3S4GfZR
Here are collagen sheets for dry aging: https://amzn.to/3SDRIya
Here is some netting for dry aging: https://amzn.to/4bJ4jZO
Here's a great starter hog ring pack: https://amzn.to/4epPVH5
Here is a great sausage pricker: https://amzn.to/47TOgFA
An updated version of my scale: https://amzn.to/44nFrFN