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Curing a pork loin

Cookinbob
Cookinbob Posts: 1,691
edited January 2014 in EggHead Forum
Thanks @TonyA for the inspiration. 4.5 lb pork loin is wet curing for the weekend. Plan to smoke it and slice on Monday. City ham for Sammie's and whatever.  Sorry for the crappy photo.  I am not a fan of the iPhone as a camera, I remember every time I use it.
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY
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Comments

  • Tjcoley
    Tjcoley Posts: 3,551
    Makes for a great breakfast. Can't wait to see the finished product. http://eggheadforum.com/discussion/1146575/to-be-or-not-to-be-smoked-hamlets
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • TonyA
    TonyA Posts: 583
    We just finished up the last of ours this weekend. Sandwiches and in eggs yesterday.

    Check out the buckboard bacon I'm about to post. Also very rewarding.

    Give that 4.5lber at least 5 days if not 6. I had a very small piece (dime size) on my larger one where the cure did not reach.
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  • Cookinbob
    Cookinbob Posts: 1,691
    TonyA said:
     Give that 4.5lber at least 5 days if not 6. I had a very small piece (dime size) on my larger one where the cure did not reach.
    Wow!  I looked up a recipe on line that said 1 day per 2 pounds (for a real ham), that is what I was going by. I was planning to take it out of the brine tonight. My cure is:

    2 Qts Water
    3/4 C Kosher salt
    4 tsp  Pink salt
    1/4 C Brown sugar
    1/2 C maple syrup
    1 Tbsp each of cracked peppercorns and juniper berries

    I am actually hanging with a Charcuterie expert this afternoon, will ask for his thoughts too.  I am headed on a trip this week.  If I have to go longer I can, but it will be either 3 days or 6 days in the brine if I let it ride.  Will it get too salty?  Will I need to soak it before smoking?
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • TonyA
    TonyA Posts: 583
    I tried it one day per 2lb several times and never once had it penetrate through. The only fly in my ointment could be that my fairly empty second fridge is below 39 degrees.
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  • TonyA
    TonyA Posts: 583
    If you left it 6 days, take it out and fry an end piece. This will be saltier than the center but should still be good eating. Kind of like bacon. If it's too salty to enjoy, soak it for two hours and try the other end. I really don't think with that kind of salinity in your brine you are going to really over salt it. My hams are very mild. After the soak, let it sit in the fridge uncovered at least 8-24 as before.
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  • TonyA
    TonyA Posts: 583
    @tjcoley I never thought about scoring the top. I don't think I've had enough fat, but that looks wonderful.
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  • TonyA
    TonyA Posts: 583
    How are you doing with this?
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  • henapple
    henapple Posts: 16,025
    I'm stupid...why cure one?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Little Steven
    Little Steven Posts: 28,817
    edited January 2014
    henapple said:
    I'm stupid...why cure one?
    Canadian Bacon sunshine. Someone should cure one without smoking and roll in cornmeal. That's back bacon....best thing ever although I've never had Canadian bacon.

    Steve 

    Caledon, ON

     

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  • TonyA
    TonyA Posts: 583
    Little Steven said:
    henapple said:
    I'm stupid...why cure one?
    Canadian Bacon sunshine. Someone should cure one without smoking and roll in cornmeal. That's back bacon....best thing ever although I've never had Canadian bacon.
    I think he means a singular pork loin .. I cured 6 lbs worth and froze a bunch .. i'll let you know how that goes .. The thing is, it's super easy to do and 3 days to cure a 2.5 lb pork loin for dinner is nothing.  I don't smoke all of mine - maybe half.
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  • Cookinbob
    Cookinbob Posts: 1,691
    It came out of the brine last night. I fried a slice and sampled - a bit salty, so is soaking in water. Will smoke tomorrow morning.

    I plan to slice for sandwiches plus some thicker slices for breakfast steaks
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • Cookinbob
    Cookinbob Posts: 1,691
    Question: isn't the cure time more a function of thickness rather than weight? Seems to me a 6 lb one should not take any longer than a 3 of the same thickness.

    Also, should I tie it before smoking?
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • Little Steven
    Little Steven Posts: 28,817
    TonyA said:
    Little Steven said:
    henapple said:
    I'm stupid...why cure one?
    Canadian Bacon sunshine. Someone should cure one without smoking and roll in cornmeal. That's back bacon....best thing ever although I've never had Canadian bacon.
    I think he means a singular pork loin .. I cured 6 lbs worth and froze a bunch .. i'll let you know how that goes .. The thing is, it's super easy to do and 3 days to cure a 2.5 lb pork loin for dinner is nothing.  I don't smoke all of mine - maybe half.
    That is, I believe, what is referred to as Canadian Bacon cured and smoked pork loin. What we have in central Canada is called "Peameal" or "back" bacon which is cured and rolled in cornmeal (guess it used to be rolled in peameal) without being smoked.

    Steve 

    Caledon, ON

     

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  • TonyA
    TonyA Posts: 583
    Good luck! keep us posted.
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  • Cookinbob
    Cookinbob Posts: 1,691
    I decided to go ahead and smoke it today. It is really cold, but not snowing, tomorrow is to be snowy.
    Smoking at 225 grid temp with some Hickory, will post another pic when finished
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • Cookinbob
    Cookinbob Posts: 1,691
    It is done.  Grill settled in at 245, the meat hit my 145 IT target at about 4:15 (took 2.5 hours).  Looks and smells great, I will refrigerate and slice tonight. Can't wait to try it!
    image
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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