Easy to do homemade dried tenderloin
As an aperitif, in a starter or even for a sandwich, dried filet mignon is a must. And why not also use it during raclette? This homemade dried filet mignon rec
As an aperitif, in a starter or even for a sandwich, dried filet mignon is a must. And why not also use it during raclette? This homemade dried filet mignon recipe is easy and quick to make. However, you must plan a little in advance to allow a minimum drying time of three weeks. Better than in the store, it is a quarter of the price, you can vary the spices and you will avoid chemicals. Why add sugar? The addition of sugar allows the sausage to ferment, meaning it feeds the lactic acid bacteria, which acidifies the dough. It also transforms saltpeter, which is composed of nitrates, into nitrites. It also compensates for the taste of salt.
Time
21 d. 20 min. =
20 min. +
1 d. +
20 d.
Utensils
1 knife1 one liter recipient1 kitchen towel1 kitchen twine2 paper towels
Ingredients for 15 parts
- 1 pork tenderloin
- 2 c. à c. sugar
- 1 c. à s. provence herbs
- 1 Kg. sea salt
Steps
- Trim the pork tenderloin, removing the fat and tendon remains.
- Roll the fillet in the sugar, place it on 1 cm of salt and cover it completely with the remaining salt. Cover the container and place it in the refrigerator for 7 hours
- Remove the meat from the container and rinse it under plenty of water to desalinate it. Dry the piece in a paper towel.
- Roll the meat in the spices several times so that as much material as possible sticks to the meat
- Place the fillet on the tea towel
- Tie the tea towel with the twine and put the filet mignon back to dry in the bottom of the refrigerator for 3 weeks.