I decided to work my way threw the meat chain and give a try to CB! It was all SMF's fault! I couldn't look at another mouth watering slice of CB on this website anymore, I had to have my own. Now it's my turn!
I am not 100% sure who to give credit to because I tried a little bit of a few different recipes on here and tweaked them to my liking. ShooterRick's recipe was my starting point and helped out greatly. *Thanks!
Here's a few links that not only helped get a general idea of how to make CB but also had some salivating motivation. I'm sure I'm missing some others but 'thanks' to all!
ShooterRick - Awesome recipe to tweak for yourself!
Spicot in MS - Temp trial & error info
Craig Chamberlain - Inspired me to try a few extra seasonings
I had about a 5lb loin, cut in half for the curing process and quarters for the smoking process.
Trim loose fat
This is for a 2.5 lb pork loin.
2.5 TB Mortons TQ (1/2 oz per lb of meat)
1 TB Brown Sugar (1 tsp per lb of meat)
1 tsp Basil (crushed)
1 TB Onion Powder
1 TB Garlic Powder
1 tsp Sweet (Hungarian) Paprika
1.5 TB Black Pepper
1 tsp Cayenne Pepper
Mix all spices. One bowl of spice mix per chunk of meat, meaning, make the above mixture in two separate batches. Don't try to mix a double batch of spices in one bowl and hope you will rub each chunk of meat with equal amount of spices.
Cover and refrigerate for 8 days. I split bear's general rule (and rounded up) of 1 day per 1/2'' of the thickest measurement of your loin AND 1 day per 1/4'' of the thickest measurement. 2 1/2'' was the thickest part of my loin so 1/2'' a day would equal 5 days and 1/4'' a day would equal 10 days. 10 - 5 = 5 5 / 2 = 2.5 I took bearcarvers rule and added the difference, 7.5 - rounded up to 8 days total. (It's really not as complicated as it appears typed out..)
Rinsed off, fry test, put in fridge for 5 hours to allow pellicle to form. Rubbed a little pure maple syrup on the outside and smoked it until IT was 160° I used the AMNS with hickory for 2 hrs and cherry for the rest (about 2.5 hrs)
2 hr smoke @ 150°
230° until IT is 160°
If you have a good pellicle on your meat it will retain moisture and become much more tender when smoked!
Day 8 uncovered
Day 8 - rinsed clean, did a fry test.
I thought it was a little salty so I quartered it and basically massaged the meat in water, changed the water and repeated four times.
In the smoker they go. Nice pellicle then I rubbed some pure maple syrup on them before going into the smoker.
Here's a few pics your tastebuds!
Cooled them overnight... well.. all but one :)
That night, fry test. Excellent. You SMF people were right, you can't get this stuff at the store.
Time for slicing and vacuum sealing.
Sorry * No money shot because I pretty much ate my egg sandwich without chewing it this morning it was so good.. which means I didn't get a chance for a photo of that sweet smokey CB with melted cheddar, crispy egg white and creamy yolk all cuddling between some lightly toasted Italian bread. Maybe I can update a money shot tomorrow morning. Thanks for reading.
Edited by thoseguys26 - 2/7/12 at 5:59pm