Dried Cured Pork Loin

Schab suszony

If you’re a fan of traditional cured meats, you’ll love this homemade Dried Cured Pork Loin, known in Poland as schab suszony. It requires just a few ingredients and a bit of patience, the result is a homemade delicacy perfect for holiday gatherings and special occasions.

This dried pork loin is seasoned with aromatic spices and then air-dried to perfection, resulting in a flavorful, tender meat that can be thinly sliced and served as a delicious appetizer, added to sandwiches, or enjoyed on a charcuterie board. The best part? It’s free of preservatives and additives, making it a healthier alternative to store-bought cured meats.

You may also like my mom’s favorite cold cut: Rolled Pork Belly.

Ingredients

1 kg (2.2 lbs) pork loin (boneless, trimmed)
1 cup salt
½ cup sugar
1 tablespoon ground black pepper
1 tablespoon smoked paprika
1 tablespoon dried marjoram
1 teaspoon ground allspice
4 cloves garlic, minced
Optional: dried thyme, chili flakes

Instructions

Initial Sugar Cure:
- Rinse the pork loin and pat it dry with paper towels.
- Rub the pork loin thoroughly with ½ cup of sugar.
- Place the pork loin in a shallow dish, cover, and refrigerate for 24 hours.
Rinse and Salt Cure:
- After 24 hours, rinse the pork loin under cold water to remove excess sugar.
- Pat it dry completely.
- Rub the meat with ½ cup of salt, ensuring it’s well-coated.
- Place back in the dish, cover, and refrigerate for another 24 hours.
Rinse and Spice Cure:
- Rinse off the salt from the pork loin and pat dry.
- Mix together the black pepper, smoked paprika, marjoram, allspice, garlic, and any optional spices you prefer.
- Rub this spice mixture evenly over the pork loin.
Drying Process:
- Wrap the seasoned pork loin in a breathable material, like an old (clean) pair of nylon stockings 🙂 or cheesecloth.
- Tie it securely with kitchen twine.
- Hang the wrapped meat in a cool, well-ventilated place (like a cellar or pantry) for 7-10 days. Ideal conditions are around 50-60°F (10-15°C) with good air circulation.
- Check occasionally to ensure it’s drying properly without becoming too hard.
Serving:
- Once the pork loin has dried to a firm texture, remove it from the cloth.
- Slice it thinly and serve as part of an appetizer platter, with bread, pickles, and cheese, or add to sandwiches.

Tips for the best Dried Cured Pork Loin

The drying time can vary depending on the humidity and thickness of your pork loin, so start checking it after a week.
For a deeper flavor, let it cure longer if you prefer a firmer texture.
This cured pork loin can be stored wrapped in parchment paper in the fridge for up to a month.
Experiment with different spice blends to suit your taste—add chili flakes for heat or herbs like rosemary for extra aroma.
For a smoky flavor, use smoked salt or smoked paprika.

Enjoy making this traditional Polish treat and share the taste of schab suszony with friends and family!

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