Корейка сырокопченая. САМАЯ ВКУСНАЯ КОРЕЙКА

When ordering knives on samura.org (in Europe) and samura.ru (in Russia), use promo code FRESCO – you're guaranteed a discount! Boneless pork loin 1kg Curing mixture 40g Curing mixture composition: 97% table salt, 3% sugar Brine 250g (25% of the raw material weight) Brine composition: Nitrite salt (0.4-0.6% HH) 25g Table salt 9.5g Water 215.5ml Add 5g of sugar to the brine. Step 1 Prepare the curing mixture, grate the pork loin, vacuum-pack it, and salt it for 48 hours at 2 to 4 degrees Celsius. Step 2 Rinse the pork loin with cool water. Prepare the brine and pour it over the loin. Let it cure at 2 to 4 degrees Celsius for 5 days. Step 3 Rinse the loin under running water at 20-25 degrees Celsius for 15-20 minutes. Pat dry with paper towels and hang to dry at 10 to 14 degrees Celsius for 2-6 hours. Step 4 Smoke at 18-22 degrees Celsius with hardwood smoke for 24-48 hours using a passive smoke generator, or intermittently smoke 2-4 times for 1-3 hours over 2 days using a smoke generator with an air blower. Step 5 Cure the smoked loin at 11 degrees Celsius +/- 1, with a humidity of 75 percent +/- 5. The product is ready when it has lost 18% of its unsalted weight. COOLinary PRO propaganda on social media: Vkontakte - https://vk.com/club77884771 Instagram -   / dmitry_fresco   Creative Commons License The work "Smoked Pork Loin. THE MOST DELICIOUS PORK Loin" by Dmitry Fresco is published under the Attribution-NonCommercial-NoDerivs 3.0 Unported license. Based on the work    • Корейка сырокопченая. САМАЯ ВКУСНАЯ КОРЕЙКА   Permissions beyond the scope of this license may be available at fresco.espan @ gmail dot com. This work uses music from the official YouTube library.