Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 60 grams of coarse sea salt, 30 grams of brown sugar, 5 grams of ground cardamom, 8 grams of crushed juniper berries, 5 grams of crushed black peppercorns, 5 grams of garlic powder, and 2 crumbled dried bay leaves in a small bowl, mixing thoroughly to create the curing rub.

2. 2

   Pat dry the 1 kg pork loin thoroughly with paper towels to remove any surface moisture, ensuring the cure adheres well to the meat.

3. 3

   Generously rub the entire surface of the 1 kg pork loin with the prepared curing mixture, ensuring every part is evenly coated.

4. 4

   Place the coated 1 kg pork loin in a non-reactive dish or a vacuum-sealable bag and refrigerate for 5 to 7 days, turning daily if not vacuum-sealed, allowing the curing process to take effect.

5. 5

   After 5 to 7 days, remove the cured 1 kg pork loin from the refrigerator, rinse it under cold water to remove excess cure, and pat it completely dry with paper towels.

6. 6

   Tightly wrap the dried 1 kg pork loin in cheesecloth or a clean kitchen towel and place it back in the refrigerator for an additional 2 to 3 days to equalize moisture, creating a firmer texture.

7. 7

   Slice the 1 kg cured pork loin thinly against the grain before serving as an appetizer or addition to a Polish charcuterie board.