Boneless pork loin ham

chewmeister

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• Sep 17, 2015

• #1

Had a couple pieces of boneless pork loin I put in some of Pop's brine a couple weeks ago and it was time for them to hit the smoker. The only changes I made to the brine was to add a half cup of maple syrup and then inject them. After injecting, I added a teaspoon of ground cloves to the brine. I've made this before and the results were great. Makes a good boneless 'ham' for slicing. Smoking with apple pellets in the Amnps. Started at 130 without smoke and then bumped up 10 degrees every hour to 180. Looking to hit an IT of 150. Been in smoke for 6 hours as of now, should be a couple more before it's ready. I'll update with the money shot after an overnight rest and sliced up.

A little time left to go yet.

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• chewmeister
• Sep 17, 2015

Getting good color on them.

IMG_1396.JPG

• chewmeister
• Sep 17, 2015

Thanks for looking.

 

• 

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tropics

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• Sep 17, 2015

• #2

  

 

chewmeister

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• Sep 19, 2015

• #3

Well, after eight hours of apple wood smoke and an overnight rest in the fridge, it was time to slice.

Sliced it paper thin. Turned out delicious. I'll keep some out and vac pack and freeze the rest.

The first one sliced.

IMG_1400.JPG

• chewmeister
• Sep 19, 2015

 

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tropics

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Jon that is a nice looking Ham 

Richie

 

chewmeister

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tropics said:

 
Jon that is a nice looking Ham 

Richie

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Thanks, Richie. The taste is really good, too. Has just the right amount of sweetness with a hint of clove flavor. Thanks for the point!

 

Bearcarver

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• Sep 19, 2015

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Looks Really Good, Jon!!!

Gonna make awesome Sammies, but won't last long at all!!

Nice Job!!------------

Bear

 

chewmeister

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• Sep 20, 2015

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Bearcarver said:

 
Looks Really Good, Jon!!!

Gonna make awesome Sammies, but won't last long at all!!

Nice Job!!------------

Bear

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Thanks, Bear! Made a ham and cheese sammie yesterday that was wonderful. You're right, it won't last long! Oh, and thanks for the point.

 

Last edited: Sep 20, 2015

smokeymoake

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• Sep 20, 2015

• #8

That looks like something i would like to try. Can you expound on the brining process?
Looks dynamite

 

tropics

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Smokeymoake said:

That looks like something i would like to try. Can you expound on the brining process?
Looks dynamite

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Here is a link to the brine.

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

 

atomicsmoke

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• Sep 20, 2015

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Looks great. Other than final IT is there a difference between Canadian bacon and this?

 

floridasteve

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• Sep 20, 2015

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:points: boy does that look good! Going to have to try one. Sam's had loin for $1.88 yesrweday --- almost bought one. Guess I should go back. ;-)

 

chewmeister

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Smokeymoake said:

That looks like something i would like to try. Can you expound on the brining process?
Looks dynamite

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I used Pop's brine recipe with some maple syrup and clove added. I injected both chunks of loin and brined for 15 days.

 

chewmeister

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atomicsmoke said:

Looks great. Other than final IT is there a difference between Canadian bacon and this?

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This tends to be sweeter than CB. Usually season CB with onion and garlic powder before smoking. This has no rub prior to smoking.

 

crankybuzzard

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• Sep 20, 2015

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Beautiful work! I did this a couple of weeks ago and liked it so much, I have a chunked loin in the brine to do it again!

 

chewmeister

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FloridaSteve said:

boy does that look good! Going to have to try one. Sam's had loin for $1.88 yesrweday --- almost bought one. Guess I should go back. ;-)

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You won't regret making some. Thanks for the point!

 

chewmeister

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• Sep 20, 2015

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CrankyBuzzard said:

Beautiful work! I did this a couple of weeks ago and liked it so much, I have a chunked loin in the brine to do it again!

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Thanks. This stuff sure is tasty.

 

disco

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• Sep 21, 2015

• #17

I love these hams and yours look great. Points.

Disco

 

chewmeister

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• Sep 21, 2015

• #18

Disco said:

 
I love these hams and yours look great. Points.

Disco

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Thanks, Disco I appreciate that. And thanks for the points!