Homemade Pork Loin

Homemade Pork Loin
For curing for 7-10 days, it's preferable to use vacuum bags. The curing process takes place at a temperature of +4...+6°C (not all home refrigerators are capable of maintaining such temperature).
Cooking stages:
Step 1 - Preheating: before starting the heat treatment, it is recommended to keep the meat at room temperature for at least 2-3 hours (after 2-3 hours at room temperature, the temperature inside the meat will be approximately 16-18°C). If the warming process is not carried out, there may be defects: the nitrite salt will not work, and gray spots - "lanterns" may appear, or even the entire piece of meat will become gray when cut. Then it is placed in a preheated oven at 45-50°C, a thermometer probe is inserted into the thickness of the meat, and the meat is processed until the internal temperature reaches 20°C.
Step 2 - Drying: the temperature in the oven is raised to 60°C, and the meat continues to be processed until the internal temperature reaches 45-47°C.
Step 3 - Roasting: the temperature in the oven is raised to 85°C, and the meat continues to be processed until the internal temperature reaches 55-60°C.
Step 4 - Boiling: the temperature in the oven is reduced to 80°C, a pan with boiling water is placed on the bottom of the oven, and the meat is steamed until the internal temperature reaches 69-71°C - this is a sign of readiness for ham and sausage products.
Cooling is carried out until the internal temperature reaches 8-10°C.
Store at a temperature of 0...+6°C for no more than 4-5 days.
The temperature gradually rises. Focus ONLY on the temperature inside the meat and the gradual increase in the temperature of heat treatment, not on the cooking time.
🔸 Ingredients:
✅ Pork - 600 g
✅ Nitrite curing mixture - 7 g (the proportion was taken based on the weight of pork) IMPORTANT!!!
✅ Salt - 10 g
✅ Seasonings to your taste - smoked paprika, pork seasoning mix, paprika
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