Introduction: Homemade Pork Lunch Meat

The traditional Polish way to make pork lunch meat was to condiment the meat and put it in a smoker for a whole day. In the old times every family or neighbourhood would have its own smoker and use it to smoke meat or cheese, but times changed and more people began to live in apartments instead of houses not having the possibility to have a smoker at home. Due to this, people had to adapt the old recipe to this new "apartment version" I explain in this Instructable.

With this recipe you will get the perfect traditional lunch meat, using 100% natural ingredients, and you will save up to a 60-70% on the cost of this final product.

It's pretty easy to make, any beginner could perfectly give it a try!

**If you like this instructable, please vote for it in the Meat contest**

Step 1: Ingredients

Base ingredient:

1,5 kg Boneless Pork Loin

Condiment:

1 tbsp Sea Salt (Maldon salt)

1 tbsp Nitrite Salt a.k.a. Curing Salt or Prague Salt “sól peklowa”

1 tsp Milled Black Pepper

2 Chopped Garlic Cloves

1 tbsp Marjoram

2 tbsp Brown/Cane Sugar

1/2 tbsp Paprika

3 tbsp Olive Oil (If it's virgin oil, it's better)

For the cooking process:

3-4 Laurel Leaves

3-4 Allspice balls, also called Jamaica pepper

Step 2: Preparing the Loin

- Mix all the ingredients that compound the condiment mix and let it set for about 30 minutes so that it becomes homogeneous.

- Meanwhile, trim the fat off the loin.

- Rub the mix into all sides of the loin.

- Cover the recipient using food wrapping film and put it in the fridge.

Step 3: Macerating Process

- Keep the loin in the fridge for 72h. During the macerating process you will see how the loin releases its juices and are mixed with the condiments.

- Every 24h, turn the loin over and spread the condiment mix on it using a spoon.

Step 4: Boiling Process

- Bring to boil 2l of water along with the laurel and allspice. Then put the loin and all its juices and condiments in it. Keep it boiling for 5 minutes.

- Let it all cool for 12 hours.

- Boil it again for 5-10 minutes at low heat.

- Let it cool again.

Step 5: Preservation and Serving Suggestion

Here I leave a suggestion on how to serve the lunch meat. It's a slice of bread toasted on a pan using olive oil, with cherry tomatoes and horseradish sauce as toppings and parsley as decoration.

Preserve the lunch meat uncovered in the fridge. If you cover it, humidity will deteriorate the meat.

It lasts up to a week in perfect conditions.

**If you like this instructable, please vote for it in the Meat contest**

Comments

author
Stan1y (author)2016-10-16

I like the recipe. I've made and enjoyed similar myself.

But.... This is not chemical and additive free, Ordinary salt and curing salt are both most definitely chemicals, they are also the two main additives that are considered the problem by some with processed meat. Particularly the Prague powder, the fact that you can't cure pork with out it doesn't mean it isn't an additive. You could just get away with saying all natural ingredients, but it is far more likely that its been produced in a chemical works, than mined in Chile, or refined from a dung heap, although that is either potassium or ammonium nitrate. Nice instructable though.

author
corradini (author)Stan1y2017-01-13

Stan1y - as Wolfgang Pauli put it: not only is that not right - it isn't even wrong. Yep, salt is a chemical. And so is dihydronium oxide (also known as WATER). And oxygen. And carbon. You want "chemical-free" food, you'll need to go Star Trek and subsist on pure energy. And you're griping about the narrow definition of the word "natural" - we can substitute celery powder for Prague and end up with substantially the same "chemical" - as the industry now disingenuously does with "no added nitrites" bacon.

Saying that salt and nitrite are "considered by some" to be "the problem" is a wildly vague straw-man statement - who's "some", and what's "the problem"?.

It's hard to see what your point is that cured pork needs Prague powder but it's an additive - so are salt, sugar, and spices; what's the point? Seems like you're just nitpicking terminology here.

(And NO idea what the point is to bring up two other preservatives only to point out they're irrelevant here.)

I'm trying to be "nice and respectful" -- I'm just responding to the oddly non-relevant critiques you made - or didn't - here. It's cured ham. Cured ham uses nitrite (as you pointed out!) Other than being pedantic, it's not clear what you were trying to accomplish.

author
misko13 (author)Stan1y2016-10-16

Thanks for your comment. I didn't really know how to express in english that this lunch meat won't have any artificial colouring, flavors or preservatives. I'll change it right now!

author
Stan1y (author)misko132016-10-17

I congratulate you on your English, it didn't cross my mind it wasn't your first language

author
explosivemaker (author)2016-11-04

Boiling a cut of meat that thick for only 5 mins, then letting it sit
for 12 hours at room temperature definitely does not sound safe,
especially with pork. Have you checked it with a meat thermometer to see
what the internal temperature gets to?

It sounds like it might be a good candidate for sous-vide though. Even if slow cooked in an oven water bath.

author
jennifermhodges (author)2016-10-21

not bad

author
joekurm (author)2016-10-20

Fluffydragon stated that it is boiled for 20 minutes. By your directions, it sounds like 5 + 5 to 10 would be 10 to 15 minutes. Also when you let it cool, you do this on the stove, or in the fridge?

author
misko13 (author)joekurm2016-10-20

Yes, it's 5+10 minutes and I let it cool at room temperature not in the fridge.

author
Phoghat (author)misko132016-10-20

Hi
I'm of Polish extraction and never heard of this. What's it's name in Polish?

author
misko13 (author)Phoghat2016-10-21

It's called “schab parzony peklowany”.

The version that is usually found at shops is a smoked loin that's been cured with nitrite salt. The seasonings added in this recipe try to simulate the taste given by the smoking process.

author
Phoghat (author)misko132016-10-21

Dziękuję ci bardzo !

author
SophiesFoodieFiles (author)2016-10-20

What a great tutorial! I will make it soon! I just voted for you! yay! x

author
fluffydragon (author)2016-10-20

So it's only boiled for 20 minutes total? That doesn't seem like enough to cook it through? or is it?

author
misko13 (author)fluffydragon2016-10-20

Those 5+10 minutes are enough to cook it and eliminate the unwanted organisms.

author
yonkersplanner (author)2016-10-20

For those of you jonesing for Canadian pea meal bacon, this recipe is very close to how you can make that delicacy at home. Leave the fat cap on, leave it in the cure for at least 4 days, take it out, let it dry for an hour on the counter and then roll it in coarse corn meal. Slice thinly and pan fry.

author
buildandsewandstuff (author)2016-10-17

Can you make this but leave out the nitrite salt ? By the way, nitrites (or Prague powder) IS a preservative. I'll try marinating the meat in your combination of condiment (we call them spices or seasonings in the US) next time I roast a pork loin. It sounds like it would be very flavorful. Thanks for the very clear instructable - it's nice you used plenty of pictures!

author

I wouldn`t recommend it as nitrites provide protection against the growth of botulism-producing organisms.

I found a recipe without nitrite salt you can try: https://www.leaf.tv/articles/how-to-cure-meat-without-sodium-nitrite/

author

I wouldn't advise making this without curing salt. The reason is, because it is repeatedly boiled and cooled, it spends too much time in the "danger zone" temperature range (39-140 degrees Fahrenheit) for food-borne illnesses, much like a slow-smoked or dried meat would.

author
Random Hacks (author)2016-10-17

This looks SO good! Definitely voting.

author
llzaknafeinll (author)2016-10-16

do you keep the boiled water to reuse it again after 12 hours?

author
misko13 (author)llzaknafeinll 2016-10-17

Yes. The loin will be 12h in that water and then be boiled in it again.

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Bio: I'm currently studying Civil Engineering, I'm crazy for miniatures, dioramas and models, and I see a opportunity of improvement in every broken thing.
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