Pork loin sous vide (Caso SV 1000)

Category: Meat dishes
Pork loin sous vide (Caso SV 1000)

Ingredients

Pork loin 850 gram
Spices: coarse salt, black pepper, allspice, thyme, paprika, dried garlic

Cooking method

  • Pork loin sous vide (Caso SV 1000)
  • Grate a piece of loin with spices, vacuum in a bag.
  • Pork loin sous vide (Caso SV 1000)
  • Put in the refrigerator for a couple of hours. Cook as sous. I set it for 12 hours at 65 ° C.
  • And here's the result.
  • Pork loin sous vide (Caso SV 1000)
  • After cooking, fry a little in a split frying pan without oil for about a minute on each side.
  • Pork loin sous vide (Caso SV 1000)
  • Tasty and healthy :-)

Time for preparing:

12 hours

Cooking program:

65 ° C

Note

LOIN, a meat product prepared from the back (meat or bacon) of pork carcasses by salting and heat treatment, depending on which the loin can be raw smoked, smoked-boiled and smoked-baked. Use and store in the same way as brisket.

Matilda_81
Alexei, did you write the cooking time 12 hours, 12 hours = 2 hours marinating in the refrigerator + 10 hours of sous vide cooking at 65 degrees? or cooked for 12 hours at 65 degrees?
domovoyx
Set to cook for 12 hours at 65 ° C.
And I put it in the refrigerator to put it in the evening.
Matilda_81
Alexei, Thank you so much
Esvt
domovoyx, Alexei! Congratulations! Looks very appetizing! And you will admire the cut! Please tell me is the salt in the recipe - nitrite or regular?

Oh ... I already saw salt in the photo - sea salt, yes.
Thank you.
domovoyx
Yes, common salt. Thank you.
dopleta
Beauty, Alexey! A lovely sight! Congratulations on the great result!
gala10
Alexei, congratulations on the first recipe !!! I hope there will be many more (recipes)! And all the same wonderful! I take it to bookmarks. I will definitely try to do it. Thank you!!!
domovoyx
Thanks for the kind words
lettohka ttt
Alexey, congratulations on the first recipe !! The photo is mmm impressive !!! Loin test !!! Thank you, bookmark it !!! :-) :-)
Shyrshunchik
Alexei ,very appetizing, it's a pity I don't have such a unit, so I would definitely cook it.
Catwoman
Marinated a piece of loin, took nitrite salt. Now I'm worried, maybe I should have done with an ordinary one? Lies in the refrigerator for a day.
dopleta
Don't worry, Lena. With nitrite, you can store it for a long time, and the color will be more pink. And there is no harm from a small amount.
Catwoman
Larissa, thank you. And I walk around it and do not know whether to cook it or not.
Matilda_81
I didn't find a loin, I bought a ham, pickled it for a day, now in Shteba, I see how I will print it, take a picture of the cut.
Tumanchik
Alexey, I loved you for your name alone! Aa, when I prepared the neck (Sori, I didn’t dug out a worthy loin), I fell in love with VApche strongly!
Thank you very much! Marinated it in advance (about a week) and kept it in a vacuum bag on the balcony. Cooked for a day and kept it under the grill before serving. GORGEOUS !!!! The meat is simply great! Thank you!
Pork loin sous vide (Caso SV 1000)
domovoyx
IrishkinaI'm glad that you liked it
Helen
Irishkina, super delicious meat !!!
Tumanchik
Quote: Helen

Irishkina, super delicious meat !!!
recommend!
Tumanchik
Today I put a beautiful piece from the hip part at 12 o'clock. I liked the technique very much - a minimum of work.
domovoyx
Irishkina,
Tumanchik
Quote: Tumanchik
Today I put a beautiful piece from the hip part at 12 o'clock.
I didn't report ... pig
well, very much !!! highly!!! highly!!!!! delicious meat.
cooked strictly according to the recipe for 12 hours at 65 degrees. then shock cooling. baked in more than a day.
SUPER!!!!
the most tender! the meat was in the skin. it turned out dumb !!!!
Tumanchik
the promised photo. credit meat. snow-white turns out. thanks again!
Pork loin sous vide (Caso SV 1000)Pork loin sous vide (Caso SV 1000)
domovoyx
Irishkinawhat a beautiful mmmmm
Jurgen
I'm a beginner, explain why did you cook in suvid for so long ... already 12 hours? If you refer to the Shteba table, then judging by the photo, the thickness of this piece of pork is about no more than 8 cm ... and this means the cooking time should have been somewhere no more than 5 hours. Or am I wrong?
Tumanchik
Quote: Jurgen

I'm a beginner, explain why did they cook for so long in suvid ... already 12 hours? If you refer to the Shteba table, then judging by the photo, the thickness of this piece of pork is about no more than 8 cm ... and this means the cooking time should have been somewhere no more than 5 hours. Or am I wrong?
there is a very thick piece. really need more time
domovoyx
Jurgen, well, the meat, in principle, will not be overcooked since the temperature is constant. You can bet on a different time. These tables serve for information approximately. The temperature can then later be changed to your liking, so to speak.
Jurgen
Irishkina, Alexey, thank you. Will learn
SlavaS
Hello! Do not be offended, this is not a loin, but carbonate, a loin is always on the bone, but carbonate as you have with a cut bone from the long muscle of the back of a pig. Better yet, chop the meat into 1kg of meat in 100g, dissolve 20g of salt, get 16% brine 20g / 120g brine = 16% brine, chop, evacuate and refrigerate for 36 hours at 2-4C * and then cook it as per recipe it will be much juicier. And preferably 10 grams of nitrite salt and 1o grams of a simple pink color of meat and longer shelf life of carbonate.

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