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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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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