[TIM] Grandpere in the kitchen!

It is not my habit to write about food. Certainly, having lived alone a few times, I had to make my meals and I never lost weight. 

I like to cook in the BBQ, to make the bread, to cook the buttock of ham, to make the sauces with spaghetti and lastly the cooking with slow cooker and under pressure. 

One of my sons made me taste a dried pork loin which he himself prepared. Absolutely delicious! So, in my turn, to embark on this adventure! 

Before embarking on such an experiment, let's look at the great cookbook of the Internet. There are dozens of recipes but the procedure seems to be always the same: cooking with salt then drying with aroma for 3 weeks. Each brings its small difference: cooking time according to weight, packing with paper or cotton cheese or kitchen linen, flat or vertical deposit. So, I will do it my way! 

Since I do not like to repeat this type of preparation every week, I decided to make a certain amount of it, that is to say many pork loins that I will taste with the friends and the family. 

Ingredients : 

• 5 pork loins 
• 1kg of coarse salt, 
• guérande salt type 
• Varied aroma: pepper, garlic, herbs, oregano, thyme, chilies, etc. 

The preparation : 

• Place the prepared loins in a dish and cover with salt 
• Leave to refrigerate from 15 to 24 hours 
• Rinse the loins and roll them in your spices and herbs preparation 
• Pack with  paper or cheese cotton 
• Allow to dry for at least 3 weeks. 

Cover the loins of salt 

After 18 hours, rinse with water 

Flavor 

Pack and place in the refrigerator

I will tell you about my tastings in 3 to 4 weeks!