Pantyhose pork loin transformed my kitchen. Store-bought cold cuts don't come close

In my opinion, preparing homemade meat products is like hitting a home run. We all are well aware of what might be lurking in store-bought options. And no, I'm not just talking about low-quality, packaged cold cuts. Even weight-based meat could contain undesirable ingredients. Even Katarzyna Bosacka has addressed this concern.

The recipe for pork loin in pantyhose is, decidedly, quite straightforward. This cold cut practically prepares itself, but it's certainly not a quick process. The meat needs time to mature, to develop its flavor, and to imbue a smoky essence. The pantyhose, standing in for a meat net in this recipe, aids in the curing process. Best of luck!

Ingredients:

• Approximately 3.3 lbs of boneless pork loin,
• sugar,
• salt,
• both sweet and hot paprika,
• dried garlic,
• oregano or marjoram

Additional: pantyhose or knee-highs.

1. Wash and dry the pork loin, generously covering it with roughly 1.5 cups of sugar. Massage the sugar into the meat and leave it in the fridge for 48 hours, remembering to routinely drain any water that collects in the dish.
2. After this, wash and dry the pork loin once more. Place it in a clean dish and repeat the previous step, but this time with around 1.5 cups of salt. We'll see you in about 48 hours.
3. Afterward, rinse and dry the pork loin, then rub it with a spice blend consisting of paprika, garlic, and oregano. Transfer it back into a clean dish and return it to the fridge for 36 hours.
4. Next, dry the marinated meat and fit it into the pantyhose. Hang it in a dry, well-ventilated location where the pork loin won't touch anything.
5. About 6–7 days later, the pork loin should be ready. Make sure to "test" its smell and texture before eating. They should be impeccable if you plan to serve this homemade cold cut to your family!