Sous-Vide Rapid-Cured Pork Loin

A source of high-quality protein and healthy fats, dry-cured pork loin has a rich flavor and aroma, making it ideal for a keto diet and maintaining muscle mass health.
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Inventory: OvenOvenProbe ThermometerProbe ThermometerSous-videSous-vide
Kitchen: Other
Difficulty: difficult
Digestion time: 4 hour
Complete protein:
Pork, Nitrite salt, Starter cultures, Dry-cured meat spice blend
Mix: 15 min. Let it stand: 14 day. Bake in the oven: 1 h. Cooking sous-vide: 5 h. Let it stand: 14 day. Cool down: 20 min.
Keto, LCHF: Recipes, Rules, Description $$$
Odessa

Prepare the meat mixture according to the ingredients, keeping the meat cold.

Season, mix thoroughly and shape or stuff as described.

Cook, dry or cure according to the temperature steps in the recipe.

Cool and refrigerate before slicing when the recipe requires stabilization.

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Keto, LCHF: Recipes, Rules, Description $$$
Odessa