Ping Thirdeye; or whoever can help

Firetruck · December 2009

This afternoon marks the 5th day of curing for my loin's. I planned to have it packaged by tomorrow to give to the guy's at work. I went back and read the instructions to make sure I was ok. That's when I saw 6 day on loin. Just wondering...in your opinion, is tonight too soon to smoke or should I just plan on waiting to give it to them on the 26th when we come back to work?

Grandpas Grub · December 2009

I am sure Wayne will jump in when he sees the post.

My understanding is if the meat is less than 3" thick then go for the 5 days, otherwise 10 days.

You are going to smoke it before giving it away. (statement not a question).

GG

Richard Fl · December 2009

Depending on the thickness of the loin 5 days might work. Here is a 6 day cure and 1 day rest/rinse, but the extra day for the resting after the rinse I sometimes do not do. Looks like you are good to go. Happy Holidays!

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=754371&catid=1

Grandpas Grub · December 2009

Just a comment...

When I rinse the BB Bacon cure I usually rinse for about an hour to 2 hours with water changes every 20 to 30 minutes. I then put them on the egg.

That's just how I understood the process and it comes out pretty dang good.

GG

Firetruck · December 2009

GG, I am gonna smoke it first. The reason for the urgency is there's still a lot to do and though I can run by the house on duty, I really can't do all that much. thanks for he info.

Firetruck · December 2009

Thanks Richard I hope it will be ok. I really don't want to go to all this trouble and expence and it not cure properly.

Firetruck · December 2009

That's what I did with the butt I did before and like you said it was great.

thirdeye · December 2009

I go a full 6 days on the loins (and have gone 7 on occasion), and 4 to 5 days on a tenderloin. Not having gone shorter, I would recommend the 6 days....However, in a post a week or so ago, DOW was saying she does a 5 day cure on the loins.

One thing that I'm not sure is in your timetable is the soakout and resting times. I use a long soakout (5 or 6 hours) and an overnight rest (8 to 10 hours). Some folks soak for as little as 2 hours and rest the same, for a total of 4 hours.

thirdeye · December 2009

I'm at work today and can't log on to ny customers wireless, so I'm back to dial-up..... much slower pace on the forum. Hehee.

Anyway, there is a new series of photo's on my Buckboard page that goes through the entire process of doing a loin.

Firetruck · December 2009

Thanks Wayne, I am in a bit of a crunch here on time. It snuck up on me last week before I realized it. Not sure yet what I'll do. I appreciate all the responses.

Ping Thirdeye; or whoever can help

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