Pork tenderloin

Place the tenderloins in a container, sprinkle with salt with the addition of Orient extract, and place in a cold a place for salting for 7 days. At the end of the salting, wash with dry white wine and hang for drying at a temperature not exceeding 10 degrees Celsius. After 12 days of drying, apply a pectin coating with spices and continue to dry. Product readiness in 25 days from the beginning of drying.
Pork tenderloin is a very tender cut. We dry it without a shell. Long exposure does not make sense, it will dry out. Optimal exposure is 1-2 months. After that, it must be placed in a vacuum for further storage. Pectin coating on based on strawberry or cherry ratafia. You can also use white port. Dry spices by taste.

COMPOSITION:

• Pork tenderloin – 100%
• Nitrite salt – 23 g / kg (table salt can be added to taste)
• Extract “Orient” – 1 g / kg
  Spice mix for coating (optional):
•  Basil / Oregano;
• Fenugreek;
• Ground paprika;
• White port (ratafia cherry, strawberry)