Fried Pork Marinade

This recipe transforms pork loins into a delicious, homemade alternative to store-bought bacon using a traditional brine cure. The mixture of salt, dextrose, and Prague powder #1 penetrates the meat, enhancing flavor and ensuring a tender texture while preserving the pork. After curing and smoking, the loins are coated in cornmeal and fried to create crispy, savory strips. This dish is perfect for breakfast sandwiches, side dishes, or as a gourmet addition to salads. The process requires patience, but the result is a superior, home-style treat with a rich, smoky depth that commercial products often lack. Ideal for weekend cooking projects, this recipe yields a versatile ingredient that elevates any meal with its unique crunch and savory profile.

Cooking Method: Grilling, Smoking

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 230.2

Dietary: Gluten-free

Description

This recipe transforms pork loins into a delicious, homemade alternative to store-bought bacon using a traditional brine cure. The mixture of salt, dextrose, and Prague powder #1 penetrates the meat, enhancing flavor and ensuring a tender texture while preserving the pork. After curing and smoking, the loins are coated in cornmeal and fried to create crispy, savory strips. This dish is perfect for breakfast sandwiches, side dishes, or as a gourmet addition to salads. The process requires patience, but the result is a superior, home-style treat with a rich, smoky depth that commercial products often lack. Ideal for weekend cooking projects, this recipe yields a versatile ingredient that elevates any meal with its unique crunch and savory profile.

Ingredients

5 quarts Ice water 38-40f.
6 ounces Dextrose
2 ounces Prague powder #1
8 ounces Salt
MEAT***
Pork loins

Directions

1
Dissolve the dextrose, Prague powder #1, and salt in the ice water to create the brine.
2
Submerge the pork loins in the brine solution.
3
Place the brined loins in a cooler or refrigerator maintained at 38-40&# 194;Â°F for 4 to 6 days.
4
Remove the loins from the brine and rinse thoroughly under cold running water.
5
Place the rinsed loins in a smoker set to 160ÃÂ°F.
6
Smoke the loins until they reach an internal temperature of 142ÃÂ°F.
7
Remove the loins from the smoker and cool them under tap water until the internal temperature drops to 110ÃÂ°F.
8
Hang the loins at room temperature until the surface is dry.
9
Refrigerate the loins overnight before slicing.
10
Slice the loins and coat them generously with yellow cornmeal.
11
Fry the coated slices until crispy and golden brown.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 230.2kcal

% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.3g2%
Cholesterol 18.0mg6%
Sodium 780016.0mg32501%
Total Carbohydrate 50.0g17%
Dietary Fiber 0.0g0%
Sugars 50.0g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the curing temperature remains strictly between 38-40ÃÂ°F to prevent bacterial growth during the 4-6 day curing period.

Prague powder #1 contains sodium nitrite; handle with care and measure accurately as it is potent. Do not substitute with regular salt or other curing salts without adjusting ratios.

The brine quantity provided (5 quarts) is sufficient to cure up to 25 lbs. of meat. Adjust volume if using less meat.

After smoking, cooling the meat rapidly helps set the texture and prevents overcooking.

For best results, use fresh, high-quality pork loins. The cornmeal coating adds a unique texture similar to traditional "pea meal bacon."

Store any uncured or uncooked portions in the refrigerator and use within a few days, or freeze for longer storage.

Keywords: pork loin, brine, cure, prague powder, dextrose, smoking, cornmeal, fried pork, bacon, homemade, savory, breakfast, marinate, meat curing, salt cure, smoked meat

Read it online: https://www.chefs-mate.com/recipe/fried-pork-marinade-2/