Pepin's Saucisson of Pork Tenderloin

Discussion in 'Food & Cooking' started by phatch, Feb 20, 2014.

  1. phatch

    phatch Moderator Staff Member

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  2. michaelga

    michaelga

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    Looks brilliant - using a whole intact muscle also reduces the chances of any nasties greatly.

    Seems like a pork - Bresaola

    Thanks for the link... i'm already thinking about hitting em with a few hours of cold smoke at the start.

    (I know I should just follow the recipe the first time but I love to tinker)
     
  3. chefbuba

    chefbuba

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    I have two tenderloins in the fridge for dinner Friday......Might have to change the menu.
     
  4. teamfat

    teamfat

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  5. phatch

    phatch Moderator Staff Member

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    Day 11


    I was naughty and peeked. They're shrinking and drying. I'm kind of wondering about the timing of 5-6 weeks where my local humidity is low so often. It's still a little tender, about like well done meat so it's not hard enough yet.  And I used rosemary, thyme and sage as I just wasn't up for the lavender in the herbes de provence. 
     
  6. french fries

    french fries

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    FWIW, in France, herbes de Provence don't contain lavender, they only add lavender to Herbes de Provence that are destined to the American market. Maybe you can find some of the real stuff imported?
     
  7. phatch

    phatch Moderator Staff Member

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    Icould have mixed my own, I have the ratios. But when it came down to it I was in the mood for somewhat different flavors.
     
  8. french fries

    french fries

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    Rosemary, thyme and sage sound wonderful. Let us know how it turns out. I can't wait to see the first slice. 
     
  9. phatch

    phatch Moderator Staff Member

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    Week 4. They're quite hard and almost light now. I declared them done because I still want to be able to cut them. 

    At the beginning, each over a pound after trimming. 


    Now, it weighs just over 6 ounces.  This is the smaller one in the image above, the top tenderloin.



    It's pretty good. The salt level is quite high to my taste where I cook with a sodium restriction. I'm glad I rinsed them after the curing rather than just wiping them as Pepin recommended. 

    Things I'd do differently. I'd tie them so it stays rounder instead of collapsing into a rectangle. I'd try to increase the humidity in my refrigerator, so the flavor can develop over the 5-6 weeks instead of just 4. The average humidity for March in Salt Lake City was around 50% or a little less. And in my house with forced air heating, the humidity would be even lower; then refrigerate that air and the humidity is lower still in the refrigerator. 

    It's something I'll do again. 
     
    Last edited: Apr 5, 2014
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  10. butzy

    butzy

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    Some great looking pieces of meat, Phatch!

    I bet they taste amazing. Maybe something to try after my bacon fascination :)
     
  11. phatch

    phatch Moderator Staff Member

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  12. rpooley

    rpooley

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    Outstanding.  And I have a bag of Tender Quick left over from this past holidays paté making.
     
  13. chicagoterry

    chicagoterry

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    Just now looking at the supermarket sale paper. Tenderloins on sale this week!  
     
  14. mike9

    mike9

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    $1.99/lb last week so I bought 4 yesterday and will be making some saucisson this week.
     
  15. french fries

    french fries

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    Hahaha when pork tenderloin is on sale at my local supermarket it's $6.99 (down from $9.99). Still a great deal IMO, I can feed my entirely family for $7!
     
  16. chefbuba

    chefbuba

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    I can get pork tenders for under $3lb most of the time.............The price you pay for the privilege of living in LA.
     
  17. mike9

    mike9

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    I started one today - 1/4 cup alder smoked salt, a pinch of Prague powder, tablespoon of celery salt and enough Kosher salt to make a cup + 2 tablespoons of brown sugar.

     
  18. teamfat

    teamfat

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    Cool! Keep us posted. I'm still a bit leery of only 12 hours on the salt before drying as the original recipe says. Maybe I should try it myself and see.

    mjb.
     
  19. mike9

    mike9

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    Oh this one is going 24hrs. before seasoning and wrapping.  I'm hoping the smoked and celery salts add a depth of flavor.  I think they will too.
     
  20. mike9

    mike9

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    OK - got it hanging and started another with less salt and the addition of peperoncino.  This one I'll salt for 16hrs then season, wrap and hang.

    First one in -


    I was reading a blog about drying by weight loss and this got me thinking.  5 weeks is a long time to dry cure a small piece of meat.  Duck breast prosciutto only took two weeks - what does the think tank think about this?
     
    Last edited: Apr 19, 2016