January 14, 2009 by seanbrock
We cure alot of meat at the restaurant. It goes without saying that we really enjoy it. Curing has really opened my mind to the capabilities of seasoning. I have been asking myself why we only season the outside of our proteins. Why not season the inside. Yeah we brine alot of stuff for short periods of time to improve flavor, moisture and texture. But why can’t we take it a little further. Not much further, just a little. This seems to be a very fine line.
Last year I had a really incredible meal at Blackbird restaurant in Chicago by Mike Sheerin. It was late in the meal and I had a few glasses of wine so my memory is a little foggy (help me here if you can),……….mike served a rack of lamb that seemed to be cured in the style of corned beef and was then cooked sous vide, anyway it was outstanding and got me thinking about trying to find a balance between curing and seasoning. We are still in the begininning stages and we aren’t totally happy with our results. this will take a little time to perfect although I feel like this has alot of really great potential. any ideas or thoughts???
the picture above is a pork loin cured lonzino style for 9 days and cooked sous vide at 55C for 2 hours. It ended up more like deli ham and less like great roasted pork, maybe 3 days?