Loin "Ham" - Orange Fennel

Post Reply
User avatar
Bob K
Moderator
Moderator
Posts: 2232
Joined: Sun Jun 02, 2013 15:16
Location: Northwest Ct

Loin "Ham" - Orange Fennel

Post by Bob K » Fri May 05, 2017 17:09

Yet another flavor with a hint of citrus.

Recipe:
Salt 2.5%
Sugar .5%
Cure #1 .32%
coat with
Granular Garlic
Red Pepper Flakes
Fennel
Cover with Orange slices



Equilibrium cure - vac sealed or baggie . 2-3 weeks.
Cook until 152° F or I used souse vide for 3.25 hours at 145°f , start timing after water bath has come back up to temp
Cool and slice
Smoking optional

Image

Texture and moisture was excellent at that time and temp!

Image
bolepa
Frequent User
Frequent User
Posts: 108
Joined: Thu Aug 25, 2016 14:48
Location: San Francisco Bay area

Post by bolepa » Fri May 05, 2017 17:30

Bob K,
looks great! I got pork loin in my local supermarket at 1.49 a pound so... your Orange Fennel on my list to do for the next weekend. Yummy!!!! Thank you for the recipe.
User avatar
Butterbean
Moderator
Moderator
Posts: 1955
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Fri May 05, 2017 18:17

That looks perfect and the color is great.
Post Reply