Pork loin from a ham cooker
Pork loin from a ham cooker is a real treat! Prepared in the ham cooker, it retains its natural juiciness, becoming exceptionally tender and aromatic. It’s not complicated to make, and the end result definitely rewards the effort.
Notes
Recipe for pork loin from a ham cooker
Preparation:
Prepare a curing brine from water, curing salt, and sugar. Inject it into the pork loin and place it in the brine for 3 days, pressing the meat down from above so it stays completely submerged. If you skip injecting the meat, extend the curing time to 5 days. Cure in the refrigerator. After removing, place the pork loin (trimming the piece if necessary) in the ham cooker. You can sprinkle the meat with your favorite spices. Press down with the plate, put on the dedicated lid and tighten it well. Insert a thermometer into the hole in the center of the lid so that its probe is inside the piece. Place the ham cooker in a pot of water—adjust the amount so it reaches the level of the lid. Poach the meat until the thermometer shows 63⁰C—while making sure the water in the pot does not exceed 80–90⁰C. Once the meat has reached the proper temperature, remove the ham cooker and set it aside to cool. Then place the closed ham cooker in the refrigerator. After at least 4 hours of chilling, remove the meat and enjoy the taste of delicious pork loin.
You can store the finished pork loin in the refrigerator in the ham cooker’s glass vessel—just close it with a suitable twist-off jar lid.
