Meat Recipes

Cooked loin

INGREDIENTS:

Per every 100Kg. of Pork Loin to be treated, prepare the following brine:

210 SALMOR……………………………...........5500 gr.

Water ………………………..…....................10 litres.

Hence, the dose of 210SALMOR is, in this case, 50 gr per Kg. of the total weight.

ADVISED ELEBORATION PROCEDURE:

1. – The meat, pork loin (ileum-spinal muscle) , must be taken out any external fat, nerve and tendons or sinews. Once the pieces are ready, leave the pieces on the fridge for 24 hrs at a temperature between 0 or 5ºC.

2. – Then inject the brine; and once the brine is injected in every piece, put them in soaking casks (with the remaining brine) and in the fridge and leave them for 30hrs (maximum 36 hrs) in order to nitrify properly.

If we have tumbler inside the fridge, use it instead of the soaking casks; and program it to tumble for 2 minutes every 8 hrs.

3. – After the 30hrs period is over, take them out of the tumbler or soaking cask , out of the fridge.

4. - Then wring the pieces out and put them into the casings (natural intestine if possible, see remarks), before the cooking phase.

5. - The cooking temperature must be at an average of 70ºC (max.73, min.68 at the core of the pieces), and must be left cooking in water or oven, during 1 hour per every Kg of every piece.

6. - Once the cooking is over, let them chill and the pieces are ready for packing or consumption.

REMARKS:

If we have a refrigerated tumbling machine, the pieces get a better finishing.

If it is noticeable, when filling up the casings, that the casing is too big and does not fit the pieces tightly, spray the surface of the pieces with 903FLAGEPLAST before the stuffing.

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