After reading Bearcarver's thread, http://www.smokingmeatforums.com/t/101011/tg-smoked-loin-ham-smoked-pork-chops-and-canadian-bacon, I decided I wanted to try making "loin ham" to see if it's an alternative to the expensive holiday hams. I got pork loin at Costco that was approx 9.5 lbs. It had the cutting instructions for turning it into pork chops, rib roast and sirloin roast.
I opted to cut into 3 sections and make "loin hams". They cured for 10 days with Morton's Sugar Cure.
After curing I soaked, rinsed and sliced for a fry taste. The curing left a noticeable color change. Fry test was perfect. Not too salty.
I did deep score on the fat cap and a light score on the other side. I used whole cloves everywhere but the fat cap(too hard to penetrate). I made a glaze from a recipe I found online consisting of butter, dark corn syrup and honey. I glazed several times during the smoke. For about the last 45 minutes I added sliced pineapple rings. Smoked pineapple is delish!
Since this smoke was inspired by Bear it was only right to include some "Bear View"
Smoked at 225 until the pineapple went on then ramped it up to 260. Smoked with a combination of apple and cherry. I took to an IT of 151 on two of them and 148 on the larger one. This is due to the fact that it's stuck in my head to take pork to 160 as I always forget the safe temp has been lowered. Once I remembered this I pulled em.
Excellent flavor, especially from the glaze and pineapple but not as moist as the Smithfield hams I'm used to smoking.
Thanks for looking.