Boneless pork loin ham

Discussion in 'Pork' started by chewmeister, Sep 17, 2015.

  1. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    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.


    Getting good color on them.


    Thanks for looking.
     
    disco and floridasteve like this.
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    [​IMG]   [​IMG]
     
  3. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    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.

     
    bearcarver and tropics like this.
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Jon that is a nice looking Ham 

    Richie

    [​IMG]
     
  5. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    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!
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Really Good, Jon!!![​IMG]

    Gonna make awesome Sammies, but won't last long at all!![​IMG]

    Nice Job!!------------[​IMG]

    Bear
     
  7. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    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
  8. smokeymoake

    smokeymoake Meat Mopper

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

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

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

    floridasteve Smoking Fanatic

    :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. ;-)
     
  12. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

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

    chewmeister Smoking Fanatic SMF Premier Member

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

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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!
     
  15. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

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

    chewmeister Smoking Fanatic SMF Premier Member

    Thanks. This stuff sure is tasty.
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I love these hams and yours look great. Points.

    Disco
     
  18. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

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

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