Dry Cured Spicy Pork Loin - Glen And Friends Cooking - Home Cured Meats - Dry Cured Pork Loin

[@Youre_reaching]

Jules and Glen are the Aunt and Uncle we all need right now.

[@loganhartzlaw]

Literally. They are my favorite. If they had videos everyday, I would watch everyday.

[@rhondaharmon724]

Indeed

[@ruxtonau]

and the award for most well presented glitch in history goes to..

[@Lumens1]

Glitch? Time stamp please

[@meiskam]

@@Lumens1 0:45

[@TheKegtwo]

I had a sense of déjà vu watching this, but still I watched through to the end. Love it.

[@Forevertrue]

This is the fun kind of Charcuterie that tastes great and keeps you doing it. Thanks Glenn.

[@2guysandacooler]

OHHH Yummy. Looks great. I love the softer texture of a nicely dry cured loin!! Great job!

[@Question13Mark]

I just stumbled up on this channel, because of a tomato soup cake. How is this channel OG , great videos/ recipes, and it's still small This is mind boggling. WOW

[@Mister_Mag00]

Glen is the Mr.Dressup of cooking channels and I mean that in the highest Canadian complimentary way

[@adamlee3772]

Looks fantastic.

[@reginaldmarselus4742]

just a suggestion if you want to experiment - put the black pepper on the meat first by itself and tamp it in. After that put the rest of the cure mixture on. The pepper will do a much better job of seasoning if you put in on first. Try it.

[@robshaw6248]

Going to give this one a go! Thanks Glen

[@DezandKelc77]

That first cut you made...... that pork looked so good 👍

[@craigbrown5359]

Most outstanding!!!

[@johntiernan7638]

Glen, thank you for the very informative video. You're a good teacher and I always learn something from watching each of your videos.

[@beaver6d9]

That looks excellent

[@donnaclayton8644]

I love when you experiment

[@MiddleEast-o4f]

The best dry meat... for me !

[@kurok68]

That looks outstanding

[@Ammoniummetavanadate]

This is very similar to what I tried using your wet cure recipe. I added lots of chili in that one and it was fantastic.

[@hollish196]

LOL!!! I read this the first time as "spiced curly pork loin." Good thing it is Friday!! Laughing at myself!!! BEAUTIFUL result. A+ to you. May I mention that you might want to try these with carmelized onions.

[@austin2842]

Very interesting Glen. I'd be interested to see you tackle the low tech Italian method for this. Salt and spice (but no insta-cure), wine wash, and then left to finish in a cool basement.

[@elebutkovic9322]

Do you have instructions/recipe to do this? I would love to give it a go.

[@tt-ew7rx]

@@elebutkovic9322 Basically you use more salt than the meat can absorb so the excess needs to be washed off after the salting period, and you do not use water to wash it off but use grape must. Then the wrapping, hanging and drying etc.

[@tobiasschaffer3816]

Hi you all, Just for clarification on the acctual name of this piece of cured meat: I'm from germany and here it is called "lachsschinken" allthought it has nothing to do with salmon, whitch in german is also called "lachs". I hope this helped an provided a little of extra information. Sorry eventually for my grammar and spelling.

[@williamberry4597]

I was kind of hoping to see the sandwiches. Great video, really enjoy watching yall cook up things.

[@YesYouAreAbsolutelyCorrect]

This is my favorite type of cured meat =)

[@bhunts2539]

The editing in this video was pretty amazing. I love your videos Glen. And hello friends!

[@microtasker]

Dayum Glen! Job well done, worth the wait!

[@tomharrison2423]

Thank you for all of your great videos! What size in diameter beef bung did you use?

[@CraftyZA]

Should you ever come to south africa, please drop by. Got so much to show you

[@JMCompton]

I'm curious what is the purpose of the jetnet if you tie it with butchers twine ? Is it not the same thing or am i missing something . Curing meat isnt something im familiar with aside from making pastrami .

[@bobbiusshadow6985]

Making the piece sexy

[@d_j_duane]

Great show, Have you tried making Biltong. It's Cured Beef. It is similar to what you did here...

[@wurzella1]

I wanted to see the sandwich too! You really do a great job of demystifying the techniques that scare the hell out of people.

[@gardengatesopen]

I'm not so sure WHY I wanted to see the sandwiches built. But I kinda felt left out...

[@lylymongeon]

Lonzino or lomo is pork loin with or without the paprika. Both delish. Tfs.

[@GlenAndFriendsCooking]

True - but every European nation has a version with a different name - Trying to come up with a truly Canadian name for this.

[@MFStuffNinja]

For the netting funnel, I just use a stainless steel crock that normally holds spatulas. Works really well except for really long stuff, and even then it still helps a lot.

[@emkav551]

Hi Glen, you might find that tubigrip applicator cages might be a cheaper option than the jelnet steel funnel. Handy for 1st aid too (can you tell I'm a nurse and used the medical net in the past!)

[@darnstewart]

Hey Glenn, any chance you could do beef bacon please? Thanks for all the great vids and inspiration. Cheers.

[@justinrabidoux]

Great video - do you think using the Starting Culture spray is 100% necessary?

[@MoobsAlwaysFumbles]

perfect!

[@MoZz..]

question, whats the point of making it airtight when we poke holes in it?

[@Sodacake]

you want air to escape, but not get in.

[@lesliemoiseauthor]

Your channel is so informative and entertaining.

[@sonjabirdsong9262]

This is called proccetie from Italy we been making this for ever

[@kidfrost776]

What’s a substitute for beef cap? Can I use dry aged steak wraps?

[@frankcaccamo3568]

Usually wash the moulding with water and vinegar

[@whatup2359]

I like watching your show

[@danemmerich6775]

Glen, have you tried the collagen sheets, those are nice!!

[@peterpetrusa3131]

Great video. Where did you buy cure #2?

[@patmos68]

Looks good. I keep looking at all the beef in your big dry ager, it's been in there for a long, long time, when are you going to do something with that?

[@GlenAndFriendsCooking]

We've cooked a bunch of it so far, and we move it around from time to time - next week (or the week after?) there is a video where we pull out the pork and cook the chops, and a couple weeks after that another piece of Beef will come out.

[@patmos68]

@@GlenAndFriendsCooking I was just wondering, it always looks the same.

[@marktate4466]

Hello, if you were going to eat this right away/ freeze it is the cure necessary? Thanks.

[@ThePawelm79]

We make similar thing in Poland 🇵🇱 but different species and lots of garlic

[@srdjanvukovic]

Excellent video. May I ask, what dry ager machine is that?

[@MrJoshuaKellar]

I’m curious why you used and net AND trussed it?

[@markiangooley]

For a while, pork loin was dirt cheap in the USA, and my father fell in love with cooking it. Always was miserable to eat despite his skill as a cook. I’m interested in any process that might render it palatable… Now that I think a bit, I recall buying and eating a piece of Hungarian-style cured pork loin flavored with paprika. A bit too lean but not unpleasant.

[@PlayaSinNombre]

Glen: “ We’re gonna be dry curing whole mussels.” Me : “Great!” Glen: *pulls out a pork loin* Me : 🥺

[@tomsmith4148]

The dried pork loin you made is called Lonzino (Italian) or Lomo (Spanish). I put a vacuum sealed piece in my freezer to see if freezing changes it at all, August will be 6 months and I'll try it then.

[@funmilayoaina2658]

How did it taste?

[@Metrallaroja]

As a spaniard I approve, you should try some of this top notch products from Salamanca, the best in the world! 😋

[@wurzella1]

Americanised lomo!

[@honthirty_]

Salamanca? Like the drug family from 'Breaking Bad'? Rings a bell.

[@seanrwhalen]

I have to ask, what is the point of the bubble knots if you're just going to prick holes in the casing anyway? Genuinely curious, I don't know anything curing meat.

[@tedfort1698]

Could you hang the meat on one of those tiny luggage scales so you can quickly check the weight without moving it?

[@callabeth258]

It would depend on how sensitive the scale is

[@paulfeist]

I've been making something very similar (whatever seasoning comes to mind) for years... I've always referred to it as Lonzino, because that's what I've read that cured loin is called.

[@scottjandron828]

Hi Glen. I have been wanting to purchase a dry curing chamber. What is the name brand of the small unit you have in this video?

[@alanzimmerman7884]

what percentages salt and cure #2 did you use for the eq cure?

[@hollisinman6989]

Does anyone know the model of the air dryer he used and slicer he uses. I really wish cooks would list all the equipment used in a video in the comments.

[@hollisinman6989]

found it.

[@Viperboy64000]

@@hollisinman6989 what was the slicer model?

[@hollisinman6989]

@@Viperboy64000 sorry didn't save it. I didn't buy one. Probably 500-600 10 inch would be my guess.

[@eltotaupin]

So I didn't see you use a bacteria wash on the exterior but got a nice "good" mold on the exterior. Did I miss something? Would cure #2 be enough to get a good bacteria? Have used umai casings to get my feet wet want to up the game this fall

[@eltotaupin]

Sorry, just saw the recipe. Read first, ask later😂

[@SK-mu7ok]

hey Glen, wanna try Pastirma (basically turkish beef cured in a similar way), I'd love to see a video from you

[@germanpaladini8736]

So what type of fridge are you using to cure this meat ?so you can control the temperature and humidity? And where we can get one Thanks

[@ChrisMoewesBystrom]

Wondering if it would be reasonable to round up the salt and #2? Is more safer (within reason) than less ?

[@booplay]

Aside from the fact that you used a coffee grinder, my question is unrelated to this video, but I didn't feel like searching up a more relevant video. In America, our flours are garbage, so I am now finding myself in the market for a countertop grain mill and wondered if you'd had any experience or recommendations on a good one?

[@manatoa1]

not Glenn, but the Mockmill 100 and 200 probably have the best reputation right now.

[@tobyturcott]

Don't the holes you poke in to let air out also let air in?

[@woden79]

Exactly!? First taking good care to tie a bubble knot to prevent air going in. Then poking holes?

[@biesasuk]

I have tried a small piece first, 300g. Will it be enough to keep it in the fridge for 3-4 days and then dry cure it outside the fridge or still better to keep it in the fridge for a week?

[@reginag4053]

Why is Jules wearing a sweater!? Is it cold in Toronto? And if so, could you send some of the cold air down here?

[@Maityist]

I think Glenn has quite a number of videos ready to upload in his backlog so this was likely filmed a few months ago.

[@christenagervais7303]

Where do you get the beef bung and jet net? I live in Ottawa .

[@GlenAndFriendsCooking]

Ordered it from Stuffers Supply in Vancouver

[@chili5369]

Missed that salt glitch. What happens if you use too much salt?

[@scottdalon801]

What drying chamber is that?

[@GlenAndFriendsCooking]

From Dry Ager: www.dry-ager.com/

[@John.Doe-OG]

I've been watching your channel for over a year now and I've been wondering something. Who are the "friends" in Glen and Friends?

[@Viggypop571]

Can I use a sock to dry meat in?

[@wmschooley1234]

Glen: In your opinion, could you substitute Cure #2 with Morton Tender quick? Where I am located in Michigan, Tender Quick is readily available in grocery stores and Cure #2 isn’t. Respectfully, WS

[@mattsnyder4754]

Probably. But it’s almost certainly going to require different ratios. So, unless you’re comfortable doing the research, math and reformulating some things, you’re better off just grabbing some #2 off the internet.

[@phillipduncan2497]

I noticed Cure #2 in the recipe but I didn't see you use it in the video.

[@GlenAndFriendsCooking]

I put it in at 0:42 - the audio glitch may have distracted you.

[@harmandros]

It was not the tenderloin, but the meat on the other side of the Short loin ( T.bone chops). Entrecote in French, Striploin in USA, contre fillet elsewhere. Regards from Cyprus.

[@3kids2cats1dog]

Is this a re-upload? Have I seen this before?

[@GlenAndFriendsCooking]

Maybe all cured meats look the same?

[@m.baroni6676]

I think what you just made, in Italy we call it "lonzino" or "lonzino stagionato". Good going.

[@MiBones]

Looks delicious.

[@cardarom]

Glen, how do you know it's properly cured? I mean, is there ever a chance that it'll be raw/unsafe?

[@enjoyskater26]

whats the make of your curing chamber???

[@GlenAndFriendsCooking]

Dry Ager: www.dry-ager.com/

[@brenthooton3412]

8:04 While everyone is focusing on the dry ager, I can't help but notice your Highway 63 sign.

[@KMaC-wt9lr]

So what's the motorcycle the plate is off of??

[@GlenAndFriendsCooking]

1983 RZ350 2 stroke race bike

[@KMaC-wt9lr]

@@GlenAndFriendsCooking Nice, rode a 77 RD 400 for few years. Had the in-line 4's in first and second gear - then they were ahead, and gone.

[@GreenKab]

How was the sandwich?

[@billmeldrum2509]

Where do you guys buy the cure #2 in less than commercial quantity? 🇨🇦

[@GlenAndFriendsCooking]

www.stuffers.com/collections/meat-cures is in Vancouver, and they have it in reasonable quantities.

[@iakkatz128]

do you know how hard it is to watch this videos when you live in small town Newfoundland and only have access to chain store deli's and butcher are very few and far between (closest one to me is 1 1/2 hrs drive). Buying one of those drying freezers. Shipping is more than the freezer. I do get my seafood right off the boat so there are compensations for living here.

[@xRawriix]

It would be great if you had described the flavour more in depth! I’m still curious on how it tastes like

[@gaolongua]

Looks like Balyk pork, popular in post-soviet countries

[@adamdrew1005]

Hi All I just tried curing a pork belly and some tenderloin. Cold smoked for 12 hours. First time trying this. It all looked good but then today after 2 week hanging notice some small spots of green mold. Is this okay, any recommendations how to deal with this. I hope it’s not spoiled.

[@GlenAndFriendsCooking]

Green mold is a problem - but how did you cure it? How much salt? How much Pink Curing salt? Which kind of Pink Curing salt? Did you do a wet brine cure? Dry cure?

[@Gregory-F]

About the casing removing or not IMHO It is just a mater of personal taste. As long has it is natural remove it or leave it according to your taste. It is the king of thing where there are no wrong answers.

[@methosofgondor]

"Spice dust... Don't breathe this!"

[@pauledavenport]

Why call it paprika pork loin when there isn't any paprika in the spice mix? Love your videos Glen, just trying to understand

[@sarah2.017]

Have you ever seen the "filet minion" cartoon? That's what the sliced pork loin looks like. Otherwise, I'd think it looked appetizing.

[@gunkyzip]

Could one just take the spiced loin with the beef cap, batter it and deep fry it? Like a deep fried XXXL sausage.

[@stevemonkey6666]

Hey, Jules!

[@cambridgemart2075]

I'm curious as to why you labelled the pork loin as paprika pork, when there was no paprika in it!

[@kap319]

There’s a lot of red pepper flakes which were ground up which is basically paprika.

[@cambridgemart2075]

@@kap319 Red pepper flakes are obviously different in Canada than in the UK, over here they're chilli flakes!

[@Exal191]

I feel like we have already seen this video

[@my_granny]

Which do you think came first: the discovery of how to cook meat, or the discovery of how to let meat go moldy in such a way that it was still okay to eat?

[@billypilgrim1]

5:00 Just like that one time I tried a magnum condom

[@DrInnappropriate]

Heard a funny take a few weeks back where someone said that bay leaves are a scam and if you leave them out it will make no difference to flavour.

[@GlenAndFriendsCooking]

They've never had 'fresh' (I know they are dried, but 'fresh) bay leaves - after a while they do lose flavour.

[@kaitlyn__L]

@@GlenAndFriendsCooking I had noticed I needed to add a lot more with this older bag I have. Guess that explains it.