Practice with Practitioner - Maturing pork loin with herbs
The oldest methods of meat preservation are drying, salting and smoking. A mix of the two most archaic methods - modernized - is the subject of today's film. Maturing meats require compliance with certain rules. The industry usually uses special strains of microbes to ensure the desired processes. At home - we hope these processes will occur naturally. Sometimes it can go wrong. I promised to write down the spices used: per 1 kg of pork loin: 1 tablespoon of salt, 1 teaspoon of granulated garlic, hot pepper, mustard, coriander (ground), chili, pepper, savory and allspice (ground).
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