~1000g, 3inch diameter Pork loin segment – 7 days dry cure (sort of) in plastic bag.
30g salt
3g Pink cure #1
Dry spices
MSG
After oven roasting ~2hrs until IT 155°F; Cross section shows two shades, pale pink to deep red. Also seems to be a layer of cartilage with sharp contrast of the colours, whereas elsewhere is more of a gradient.
Tried to coat the rub as evenly as possible, and added a small amount of water to try mitigating any salty hotspots.
Should it have been cured longer? Rotated more frequently?
Didn’t notice a difference in taste between the two colors. Smelt and tasted great.
by TheEntriperturborne