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Loin Ham/Canadian Bacon with heavy Q-view

post #1 of 14
Thread Starter 

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.

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I opted to cut into 3 sections and make "loin hams". They cured for 10 days with Morton's Sugar Cure.

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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.

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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!

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Since this smoke was inspired by Bear it was only right to include some "Bear View"

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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.

post #2 of 14

WOW!

They Look Fantastic!!!

 

drool.gif

Todd

No Creosote! A-Maze-N Smokers

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post #3 of 14

Beautiful color!  Nicely done!

post #4 of 14

Great color very nicely done...

post #5 of 14
Thread Starter 
Quote:
Originally Posted by TJohnson View Post

WOW!

They Look Fantastic!!!

 

drool.gif

Todd



 



Quote:
Originally Posted by billebouy View Post

Beautiful color!  Nicely done!



 



Quote:
Originally Posted by Roller View Post

Great color very nicely done...



Thanks guys. I really like the color as well.

 

post #6 of 14

they look great...nice job!

post #7 of 14

They sure look good from here!

 

Great work!

post #8 of 14

Looks Awesome Teez!!!

 

Really great color, and some of the best BearViews I've seen lately!!!

 

It could be a little more moist pulling at 145˚, but Pork loin is too lean to get quite as moist as a big old fatty Ham.

 

Even though this stuff tastes great to everyone, it is perfect to make for those who want the Ham taste, without all the fat. IMO

 

 

Bear

 

BTW: Thanks for the mentions!!


Edited by Bearcarver - 10/13/11 at 5:09am
post #9 of 14

Those sure look good Teez. Excellent job and great Qview and Bearview.

 

Now I think I know what I will do with that Whole Pork Loin I have in the Freezer.

 

Happy Smokin'

 

Mike

post #10 of 14

Wow it looks amazing it got a nice color .

post #11 of 14

icon_cool.gif

Very nice job with the uses of the loin. I like the bacon the best. Or stuffed and smoked

 

post #12 of 14

Very nice!!

 

  Craig

post #13 of 14
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Looks Awesome Teez!!!

 

Really great color, and some of the best BearViews I've seen lately!!!

 

It could be a little more moist pulling at 145˚, but Pork loin is too lean to get quite as moist as a big old fatty Ham.

 

Even though this stuff tastes great to everyone, it is perfect to make for those who want the Ham taste, without all the fat. IMO

 

 

Bear

 

BTW: Thanks for the mentions!!


I give credit where credit is due. Thanks for the idea.
post #14 of 14

Great looking loins teez, the color is perfect and I'm glad to see I'm not the only one who loves a lot of clove!

As far as the moisture issue goes, next time try injecting some liquid flavors in it before smoking, It will and a new dimension to the meat and keep it moister.

Thanks for sharing the view.

 

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