Recent content by pfaas

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  1. pfaas

    Cold Smoked Pork Loin Project

    10 days later ..  A successful first try - but not that successful!    I've now frozen one loin that has been smoked but not cooked, one that has been cooked, and I have tried one cooked loin and will be having it this week. I ended up brining for a week,  drying overnight in the fridge...
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    • Album: Cold Smoked Pork Loin Project
  3. P1060369.JPG

    P1060369.JPG

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  4. pfaas

    Cold Smoked Pork Loin Project

    I am looking for a juicy cold cut (after smoking and then cooking), now whether I need to brine to the center for that is the point.  However as the joint is rolled I guess I want to control the bacteria on the bit that was external and then "rolled in".  I am also aware my reluctance to remove...
  5. pfaas

    Cold Smoked Pork Loin Project

    Thanks Dave, I think you have done what I wanted and brought me face to face with my problem.  Firstly I appreciate the link, but I am not sure I can use it - from cooking experience, weight based calculations are basically flawed as they would produce the same result for a 4lb joint no matter...
  6. pfaas

    Smoked Salmon Help! - quick response appreciated

    I'd have always gone for fresh, but many people point out that freezing for around 7 days kills a lot of the parasites that can exist in fish which won't be killed as you are not cooking the fish.  However I see the FDA advice is -23c for 7 days, and home freezing rarely goes beyond -15c,  so...
  7. pfaas

    Cold Smoked Pork Loin Project

    Loins trimmed and tied, ready for cure.   I've left a thin layer of fat as I want to protect the meat when cooking but I am aware this may extend the cure time..
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    • Album: Cold Smoked Pork Loin Project
  9. Cold Smoked Pork Loin Project

    Cold Smoked Pork Loin Project

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  10. pfaas

    Cold Smoked Pork Loin Project

    So here's my project and my thinking, and feel free to make recommendations as I'm using such a hotch potch of info that it may not fit together in the best way. I've just picked up from a rearer of middle white pigs my spring supply including these 2 loin joints.. This afternoon I'm going...
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    P1060365.JPG

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    • Album: Cold Smoked Pork Loin Project
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    P1060363.JPG

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    • Album: Cold Smoked Pork Loin Project
  13. pfaas

    Best container for brining pork loin

    Thanks for the posts.  I love the bucket and it would be a lovely twist to cure all my meats in an old container with a skull and cross bones on!  I think it does make good sense to get a food grade container.  Interesting point about having the right size for the meat so as to minimize cure, I...
  14. pfaas

    Best container for brining pork loin

    I'm looking at brining some pork loins.  I'll store it in the bottom of the fridge and was thinking of looking for the largest plastic food storage container I could get that would fit.  Is this best? or should I avoid plastic,  or should I not worry about food contact and just get a new washing...
  15. pfaas

    Smoked Salmon Help! - quick response appreciated

    The 5 spice smelt fantastic but did not leave a heavy taste on the salmon, but that was probably my ratio ( 1cup of salt and sugar each to just a desert spoon of 5 spice.)    This was a sneaky way of getting some aniseed taste in, as my wifes not a fan, so I avoid dill  & fennel which I love.
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