Dry Cured Calabrian Pork Tenderloin - Dry Curing Meat for Beginners

Welcome back. Today we are making a dry cured Calabrian pork tenderloin. This is a great project especially if you are just getting started with dry curing meats.
Here is the tutorial on how to build a drying chamber: • Building a Salami Cham...
You can find a printable recipe (with adjustable quantities) here: twoguysandacooler.com/calabria...
Calabrian Pepper powder: amzn.to/3nHk6jc
In this video we showed 2 different types of wraps.
If you plan on making charcuterie in your refrigerator you will use the dry aging wraps: amzn.to/2RgpGN8
If you plan on making charcuterie in a drying chamber you will use the dry curing wraps: amzn.to/3nFIotz
If you need affordable options for vacuum sealing:
Hand heald vac sealer: tinyurl.com/5cs77d2m
Heavy Duty Vac Sealer: tinyurl.com/us2p3pbw
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You can find a printable recipe (with adjustable quantities) here: twoguysandacooler.com/calabria...
Companies we use for our projects:
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High End Accurate scale to .01g: amzn.to/3gj79dA
Economical precision scale: amzn.to/3tt3bmk
Meat Slicer: amzn.to/31XV19q
Vitamix 750 Heritage Pro Model amzn.to/2PFXe1d
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Iwatani Professional Chef Torch amzn.to/2zUzm4E
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3eoO7A7
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
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#12 Economical Meat Grinder: tinyurl.com/56uy52vk
5# sausage stuffer: tinyurl.com/yeryczuc
20# Electric Sausage Stuffer: tinyurl.com/25u9n25b
Stainless Steel Dutch Cheese Press: tinyurl.com/y7r4xmuw
33# capacity scale: tinyurl.com/mv8mx3pm
Hand heald vac sealer: tinyurl.com/5cs77d2m
Heavy Duty Vac Sealer: tinyurl.com/us2p3pbw
Thermapen Mk4 - tinyurl.com/y224z7ke
DOT Kitchen Temperature Reader - tinyurl.com/3pxtc6
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Extra Big and Loud Kitchen Timer/Alarm - tinyurl.com/4xcj9wcw
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
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[@_J.F_]

Brilliant. I have been doing a similar pork tenderloin for years only I cold smoke mine. I allow them to air dry for a full day after curing and then smoke them very gently for 6-12 hours at a maximum of 65F. Then I just hang them from hooks in an air drying cabinet (low humidity @ about 40%) for 2-3 days and lastly vacuum pack them to allow for even moisture distribution, usually 2-3 weeks. Tastes delicious very thinly cut on a bagel with a bit of scrambled egg, freshly chopped chives, and a sprinkle of salt and freshly ground black pepper.

[@jimduffy9773]

I did one tenderloin with a spicy paprika and chipotle, and one with Tuscan herbs. SPICY WINS AGAIN. I appreciate the changes in your vids. Very clear and well done! The recipe pages are world class easy!

[@UtahSustainGardening]

Thank you for doing more content that is suitable for the beginner! It helps a lot when I don't have to have a bunch of equipment up front.

[@sherylintheraw]

That looks divine, it's going on my to-do list.

[@prescriptivegrammarian8721]

What a treasure trove this channel is! Just bought all the supplies through your links and can’t wait to take my first shot at charcuterie making. Update: pulled the first of two tenderloins out of the fridge today. Smells and tastes great, going to try equalizing the other one in a vac bag for a couple of weeks before opening it. Only difficulty is removing the dry aging wrap, that sucker glued down like crazy and I could only get it off about half the tenderloin.

[@eddyg3972]

Thank you SO much for showing how to get into meat curing with some basic equipment! I REALLY want to try this and you've given me the knowledge to try with some basic equipment. My mouth is watering. Please keep posting. And please keep showing how it can be done with the most basic equipment like nothing more than a refrigerator. Great video.

[@av8orCH-47]

excellent video, sir! Thank you so much for the beginner's how-to. I can't wait to get started!

[@brwhyon]

Thank you so much for the link for the recipe amounts, you guys rock !

[@coloradosunsa]

I tried this recipe and cut into them today. Oooh wow! This turned out way better than I could have imagined. The DrySteak Wraps are a perfect way to get into charcuterie. I used aguardiente sin azucar instead. Thanks Eric!

[@danemmerich6775]

As Always a great product Eric!! Best videos on KZbin!!

[@TheWolfyDaddy]

Hello Eric, many thanks for all your great videos with the excellent content. I am fairly new to this, but I have learned a lot from you and I have made some excellent coppa and also pitina salami. I have found that an easy way to get the netting on the meat is to use a plastic bottle that will accommodate the meat, with the bottom cut off so you can insert the meat. The netting can easily be fed onto the bottle from the side of the neck, and then you can pull the meat together with the netting out of the bottle. Thank you! -Wolfgang

[@matthewg4956]

Good idea.

[@mikem8010]

Another awesome, informative, amd detailed video! Thanks!

[@HenryandClaire]

Thank you for the new money pit! haha. I am diving in with both feet. Already ordered the Controls to update an old refrigerator. I have 8 lbs of pork loin curing for Canadian Bacon and 5 tenderloins curing for this recipe. So excited to add this to our "repertoire."

[@atown4428]

A.J., how is it going?

[@markopalikko6986]

Hah hah,I did the same!

[@andrewdavid58]

Eric you videos are amazing! Thank you so much, you are my reference library!

[@bigmanbbqnj]

Love this!... on my list of projects for this month.... Thanks again for another great video!

[@2guysandacooler]

Awesome! Thank you!

[@alvarogiraldo9323]

Eric, thanks for sharing your craft and knowledge!!

[@figlermaert]

I noticed your tip of folding back the vacuum bag before putting product in a few weeks back. Super obvious, but simple, and handy tip that I never would have thought of!

[@2guysandacooler]

😁😁

[@robertnowak7098]

You Guys are amazing,.. definitely going to try this next week,.. many thanks,.. again...

[@HogMan2022]

I just recently found your channel Sir. I'm glad I did. Thank you for the great content! 👍🙋

[@antonslobodchikov5492]

Thank for this recipe. Is very delicious! i make it in my refrigerator, in collagen sheet, spices i litеle modified for my taste. Drying takes over more two week for target . I follow you recommendation steps, after drying, i pack it in de vacuum for smooth allocations of humidity in the tenderloin and stay that in the vacuum minim one week for a softening crust. Sorry for my english... For me It is very important that your recipe is in the text. Your salt calculator is very great, big helping for make! I wish good luck you and your channel. A million likes from me! Next time I want to try another recipe with more lard

[@johnrself]

Awesome information Sir.

[@kaiokaio]

Great video! Great recipe and taste! I am repeating the process again and stock pile it!

[@matthewg4956]

I did the small side of a loin I had. It’s @ 30% now. I hope mine looks as good as yours. Great video Eric & team!

[@2guysandacooler]

Thank you. I bet yours will be 🤤 so tasty

[@mattye6679]

I just sliced up my first go at this last night. It was awesome. The calabrian powder is a great flavor. It took 6 weeks from start to finish. I'm starting my coppa next. Thank you Eric. Great videos and great mentoring. Greatly appreciated.

[@mal10000]

I was scanning the comments to see how long to expect from start to finish. Now I have a ballpark. Did you make the coppa? How was it? If my attempt at this works out, Coppa's my next one.

[@mattye6679]

I did make it. It was amazing. I plan to keep trying different pieces of meat and different seasonings. Took a little longer as the piece of meat was bigger than the tenderloin I cured. Well worth the wait.

[@arejetko]

Great methodology as usual and props on the calculator app!

[@ABc-nt8yg]

We just cut into ours, and it is delicious! Though I may dry to 40 or 45% next time just because we like a more solid texture. I used a paprika, chili powder, and dried chili pepper powder mix to coat and dry age bag in the fridge. Took about 3 months total.

[@gerdman8354]

just tried some and its amazing going to try with duck next. great work guys

[@Ringele5574]

I've seen most of your videos, and I've found them all very informative and entertaining for those interested in cured and smoked meats. Best Channel hands down. I don't think I've seen a video, or heard in a video on how to properly store dry cured meats. I hope you make one in the future if you haven't already done so and I'm just missing it.

[@2guysandacooler]

Thank you. Here you go. kzbin.info/www/bejne/nXPTYomsqZiko8U

[@gregwaters944]

Can't wait to try this. All of my other salamis have used the UMAI dry products with great success. Just started this stuff early this year. I hope you are going to do another celebrate sausage this fall, great information

[@2guysandacooler]

Thanks Greg. I think a season 2 would be great!!

[@alincherryhill]

My cured my tenderloin in my drying chamber and when finished it had a slight case hardening so I vacuum sealed it and put it in the refrigerator for just two weeks and tried it today and WOW, is it good. Thanks.

[@louisevad6091]

Awesome I’m gonna do this immediately

[@marknasatka1891]

Love your videos. I wish you would post more videos that didn't require those wraps, some of us prefer the old time methods of using natural casings. Once again I love your videos. Please keep them coming.

[@2guysandacooler]

You got it!!

[@kainaaguiarferreira4351]

You are awsome, hugs from Brazil!

[@Kingfisher1215]

You do a great job walking us through the details. And nice video production. Glad your video came up in my recommendations. I’m not a fan of the music you had in the background during the vac seal portion but that’s a nit.

[@nicholasking6066]

Thank you for all that y'all do. This is one of the old fashioned skills I want to master and teach to my children and teach them to pass on so that our family is prepared the next time the US or the world for that matter goes into a veritable tapdance of resessions and depressions.

[@elsielukiv2410]

Ohh that looks good I wish I had the patience to try it

[@BronsonWally]

Looks like i know what my next project is !!

[@carlozippi2569]

Mr. Eric please ad netting size to your very expert instructions! I had a few difficulties while getting started. I appreciate your videos and professional instructions

[@McGieHomesteadAdventures]

You nailed it brother! I love this!!! I’m absolutely starving now!😂

[@2guysandacooler]

Thanks. 😁😁

[@chefe2152]

Can I just say,discovering your channel forced me back to my love of making sausages and cured meats.

[@2guysandacooler]

That's excellent!!!

[@sixpack6109]

Hi Eric, thanks for all the great knowledge. For this tenderloin, did you fold the tail over on itself to make it symmetrical, or did you trim the ends?

[@simonwhite8474]

Another simple and informative video, thank you. Shame that dry age steak wrap is so expensive here in the UK. Ever tried ox bung for a casing? I had great results with that for my salami. Keep 'em coming fellas and thanks again.

[@magicdaveable]

I have been doing mine in a canvas bag. I learn it from Jacques Pepin about 30 years ago.

[@1trushadowclw642]

Thx for that And great job Beautiful meat😊

[@Dmenbiker]

Great tutorial...

[@2guysandacooler]

Thanks Dave. This one was super tasty...

[@jcat5150]

This looks amazing! My wraps just got here today and my calabrian pepper should be here soon. Looking forward to making this for my first piece of dry cured charcuterie!

[@dozzer536]

I can't seem to find wraps easily in the uk. 😢

[@jcat5150]

@@dozzer536 seems like I watched a vid some time back that was FROM the UK and the fella was talking about a dry curing bag that was a similar thing that he sold...wish I could remember what channel it was but I cant.

[@2guysandacooler]

It was probably some sort os UMAI dry bag. The material they use is called Tublin 10 and is generally used for dry aging/curing in a home fridge

[@chriswaite2546]

Hi Eric I have been following you for only about a month or so but what a wealth of information. I am about to make the Calabrian pork tenderloin in a fridge. My question is, unfortunately I can’t get hold of the dry ageing wraps here in Australia. Can any other material be used to wrap the loin and put in the fridge. I have purchased some dry ageing bags but these have been unreliable. Could you use collagen sheets instead. Many Thanks for passing on your knowledge. Chris

[@matthewgullett4358]

All the recipes look great so far. If you haven't done it already, could you do some Irish bacon? Its impossible to find in the US and suspect its fairly easy to make.

[@user-em4je1er4r]

Really enjoy your videos! I'm learning so much from them. I've just tried this recipe, and mine does look different when I cut into it. I have a dark ring around the edge, and looks slightly different in the middle as well (more dull than yours). My tenderloin was on the smaller side, but otherwise I followed the instructions in the video and pulled it out of the curing chamber at 35% weight loss. Should I have let it age longer? Any other tips or suggestions? Is it safe to eat?

[@kuma9069]

Beautiful result, chef Eric! What surprised me was the lack of salting process. Why is that, please?

[@daniel-qe8lx]

Myster !!!!!! pozdrawiam z Polski

[@boloren]

I've made this a few times and really like it, even the time I forgot to do the rub. Watching and getting ready to make it again and was curious if that was a blood sausage in your curing chamber at 0:15 ?

[@gerardjohnson2106]

OMG that is beautiful. I got to your channel by way of pemmican and subscribed. Now you have inspired me to try curing meats beyond corned beef and Canadian bacon. I'm thinking this cure might work with Chipotle instead of Calabrian but I will try it first with Italian Calabrian chilies. Thanks for sharing

[@2guysandacooler]

Very cool!! Thanks for the sub and especially thanks for the comment. If you have any questions or run into any issues be sure to reach out!!

[@ddhrsa]

Good stuff

[@JodehFoster]

Great videos, looking forward to getting started on this. Is there a target temperature the refrigerator should be set at? I see your drying chamber is at 55f, but no mention of fridge temps. I have a refrigerator I am dedicating to this task and the lowest setting (warmest) temp is 40f, but without the airflow and humidity of a chamber, I'm confused as to whether a lower temp would/should be necessary. Thanks!

[@brianleathery4829]

Great looking product. Does the refrigerator & dry aging wraps just an alternative method for this product or can this be used on some of your other charcuterie recipes?

[@jacklawson1367]

I’m doing it! 👍

[@jamewakk]

Yay! I have the second one. :)

[@denverbri69]

This would work beautifully with a pork loin as well. I would go 10 day with the equilibrium cure though. Love this video.

[@shrifashref2623]

ء .

[@HVACRTECH-83]

Depends on the weight of your loin. May need more than 10 days

[@denverbri69]

@@HVACRTECH-83 actually it has more to do with the width of the loin. Eric has mentioned that and shared the website to calculate length of by width.

[@HVACRTECH-83]

@@denverbri69 that's correct. I understand, I'm not new to any of this but thanks for your input

[@fielddesign]

What size netting did you use on this? Good Video thank you just getting into this

[@adamkuykendall]

Do you have a video on how to make Schwartzwalder Schinken? It's hard to find in Texas.

[@frankcaccamo3568]

That looks so yummy 🍺🍺💪💪

[@SBSoutdoors]

I’ve only used umai dry curing bags but now I’m setting up a drying chamber. Is it possible to dry umai bagged product in the higher temp/humidity of the chamber or is that not advised?

[@lifeinthemudlane1846]

hello, tried your recipe and everything came out great. now how do i store the final product best? best temp to store? paper or netting? Appreciat all the vidos you produce it like home schooling by Erik😂

[@mattruz9238]

Hi Eric. I made the Calbrian pork tenderloin using the dry aging wraps and drying the tenderloin in a mini fridge....the flavor profile is really nice with aromas of rosemary and sambuca.The Calabrian pepper pops you in the end...but not too hot. Softer than cayenne. I had a problem with the outer portion drying faster than the middle. The middle was too soft in texture. I just watched your cavern video and have a good idea to improve it the next time I make it.

[@2guysandacooler]

Nice. Can't wait to see how the next batch comes out... What are you thinking, air flow??

[@mattruz9238]

@@2guysandacooler indeed airflow...plus I couldn't help checking on it perhaps too often....I think using the curing wraps in a dedicated drying cabinet will provide the results I'm looking for....oh and stop looking in on it. Ha!

[@2guysandacooler]

@@mattruz9238 🤣🤣. I think we can all relate

[@jeep1570]

Love your channel..new sub here!! 🍖

[@steveostertag1609]

Eric, followed your amazing recipe.After 3 week's and 35% weight loss center seems a little raw is it safe to eat. I tried other area's of the tender lion and it was delicious

[@davidjohnston5294]

Thanks for all these great videos. I'm new to the channel and the whole process. I bought the Reserve 50 chamber based on your review and now I'm ready to start. I think I'm going to try this recipe first. I have a few questions. I plan on using venison loin. Do you think it will work similarly? After you hit 35% weight loss, how do you keep the meat from drying more? Is there any way to stabalize humidity level until I'm ready to eat?

[@2guysandacooler]

Very cool!! I do think it will work very similar. Just follow the recipe, wrap in a collagen sheet or beef casing, or any type of casing, and let it dry in the Reserve 50. You need to have a minimum of 5-6+ pounds of meat in the Reserve 50 for it to work properly (FYI)

[@robertcorrigan3816]

Good-Day: 2 guys & a cooler; Where can a person find the warps....Have a bless day

[@2guysandacooler]

where do you live?

[@fpskiller1235]

here in pittsburgh we just hang the meat our old coal bins , but you can only do that in the fall

[@jomatzki]

hi. what can i use as an alternative to the steak wraps if i am to dry it in my ref? thanks.

[@gnarbs4512]

Could i do this with a pork belly, cut into strips lengthwise( with the grain)

[@Sasasala386]

Hey friend, honest opinion, your voice sounds WAY BETTER in that mic, like in 3:20.

[@stonefarm]

I can't get this plastic wrap is a love in Myanmar. Does anyone know an alternative to this, please? Thank you, Eric, for tons of fantastic content.

[@leightonsemailaddres]

Hi there. I’m looking forward to trying this recipe. Do the umai dry bags work or should I only use the dry streak brand. Thanks

[@2guysandacooler]

The umai bags will work for this

[@Rec-sw6of]

If you were to cold smoke your calabrian at what point , like before drying in chamber or after.??? Thank You.

[@lkapigian]

Bombdiggity Eric !

[@JulesMoyaert_photo]

Subscribed! 👍

[@gotskillz135]

If I wanted use a dry ager can I use that and what wraps would I use

[@lucianbaia9017]

Hello Eric, is possible to use cheese cloth to dry up this product? and the last question is : Can I use a wine cellar instead of refrigerator ? Thank you

[@harrykuheim6107]

That conversion chart is GOLD

[@cflan331]

Thanks for the great content! I've run into a slight problem with my calabrian tenderloin... it appears that I'm going to hit my target weight before the 30 days that instacure #2 needs. Should I unwrap, vacuum seal, and put it in my fridge until enough time has passed? Please help. This is my first attempt at anything dry aged. Thanks!

[@2guysandacooler]

yes. thats exactly what you should do.

[@angekfire]

I wasn't able to find the dry age steak wraps (they're unavailable in the link on your affiliate page, and I can't find them on Canadian Amazon). If not able to find those kind of wraps, what would be your suggested alternative if someone is curing in their home fridge?

[@2guysandacooler]

Umai bags work if you have those available

[@angies.3679]

Thxxxx

[@Chan-qs1zu]

Could I cold smoke this at low temp after the cure before the dry age ? Even if it’s not with pink salt ?

[@gregwaters944]

Eric, just got this out of the fridge as I was using the dry aging wraps and dried to 35%. Looks great and smells good but was wondering what the texture was supposed to feel like. It is fairly soft in the middle, nothing like salami. I really have not had any a lot dried muscle and don't know what to expect. Something like prosciutto? Thanks

[@2guysandacooler]

Generally the more it's dried the harder it gets. Usually people go to 40% -42% if they like it harder. If you like a softer salami like the texture of prosciutto then 30-35%. This charcuterie is supposed to be soft though and very thinly sliced.. Just like culatello or prosciutto

[@josephwaitkus1120]

Can you use dry aging wraps in a chamber for this recipe and get same results? This is the first time I saw you mention the dry curing wraps.

[@chefe2152]

Is there any alternative to this wraps? Where I live they cost 50$ per package

[@goldveng1]

Where do you get the drying wraps?

[@lrmmorgan]

More of these beginner lessons!!

[@2guysandacooler]

Cool. I'll get some going

[@BronsonWally]

What about if a person wrapped them in cheese cloth ? I have done it before with Bresaola and it seemed to work fine, do you think it would work for pork ?

[@2guysandacooler]

I've never been a huge fan of cheesecloth as it seems to be a little inconsistent but if you've had success with it in the past on bresaola, I say give it a go😁

[@mikemaldonado9565]

Looks great. Do you need the netting if your doing it in your home refrigerator?

[@2guysandacooler]

The netting is optional but it keeps the wrap secure and tight as it starts the drying process.

[@jacobaccurso]

So this is sliced more thickly than a coppa. I’m going to try using anisette (because that’s what I have in the pantry), but I’m going to use a spray bottle. I’ll take the unused portion and pour it in the espresso demitasse with a small slice of squeezed lemon rind (as always). Fantastic tutorial. One other question, though… Will it not be acceptable to use beef bung? I’ve only made coppa.

[@2guysandacooler]

You could use beef bung but for this tiny muscle it would be way too big

[@garygp3]

I’ve got green mould growing on my pork tenderloin after 15-20days in the wine cooler. What am I doing wrong and is it safe to eat. I think it will be down to weight in about 10 days time. Edit. It turned when I wiped it down with white vinegar after seeing white spots on it.

[@bearsharkp3901]

Just put two pieces of pork loin in the wrap and fridge. I used paprika and chili rojo cause it's what I had

[@robertking5242]

How are you today how do I get that recipe chart that tells you the amount of seasoning to use precise

[@2guysandacooler]

Here you go: twoguysandacooler.com/calabrian-pork-tenderloin/ It's in the description box 😉

[@GFreeze1]

Possible to use a biltong box to dry cure tis bad boy?

[@thehomebrewer9399]

Hi Eric, thanks for all you are doing, inspiring people like me to begin our own venture in charcuterie. My question concerns the time my pork tenderloin took to reach 35 percent weight loss. I followed your scalable recipe starting at 558 grams. Yesterday, only 15 days later, its weight was 363 grams, a tad under 35 percent weight loss. Being that I used insta cure #2 should I hold off another 2 weeks to eat it. I'm thinking either let it lose more weight keeping it wrapped in the dry aging wrap or vac-pak it and wait two weeks before consumption. If vac-pak is the way to go, should I remove the dry aging wrap or leave it on.

[@2guysandacooler]

I would vac pak it and wait 2 weeks. Also you could remove the wrap and give it a vinegar wash..

[@thehomebrewer9399]

@@2guysandacooler Thank you Sir, very helpful.

[@smokedbrisket3033]

Hi Eric - I did a 555 g tenderloin, only took it a week to get down to 35% moisture loss. I used the dry age wrap and put it in my refrigerator. Cross section of the meat is a dark ring around the outer edge, and almost like carpacio-pink in the middle. I'd appreciate some direction if there is any to given.

[@2guysandacooler]

vacuum seal it for a week or 2. It'll equalize and be ready to eat..

[@smokedbrisket3033]

@@2guysandacooler - Thank you very much, that's exactly what I did last night. Any way to increase the humidity in my refrigerator?

[@chefboyrdanbh]

I'm gonna do a deer tenderloin!