Cured Loins Out and Tasted

A while back I decided to test two different kinds of salt, the generic Kosher salt compared against the more mild Red Hawaiian Sea Salt.  After about 65 - 70 days, I don't have my book in front of me for the actual time, we pulled them out and gave them a taste.  First thing we noticed, no where NEAR enough salt, not even close, so that is one note.  Second, the red salt is far to mild.  Third and final, Kinikin pork has a very distinct taste, which is great, but it was prominent in this particular meat with so much fat. The salt problem, while not the ideal fix, can be fixed by sprinkling just a touch of salt over top when serving and immediately the meat and spices brighten up.  As I portioned it out for sealing and storage, it became clear that much like the cow parsnip bresaola, the flavor and aroma in the middle is far better than the ends.

A question that arose during this however, was the color of the fat.  In seeing a friend's back bacon where the fat is snow white, and then this where it turns the aged yellowish color, I'm trying to see if this is desired, expected, etc.  If anyone has any info, that'd be great.

On a whole, the loins came out mediocre.  It's an example however of where good pork can save a less than ideal cure.  The pork is so good, the lack of salt is just a lack of a salt and not an opportunity for poor flavor to shine through.  Lots of lessons learned with this one, primarily being that the red salt is far to mild for curing.