Gammon

john128

Newbie

Original poster

Jan 11, 2013

15

10

Perth Australia

• Jan 13, 2013

• #1

Hi All,
I though I had got a bargain in buying some great looking loin from the supermarket and when I unwrapped it was a boned out leg,, very nicely rolled and looking as well as marked as loin!

I have gone ahead and used a cure for bacon, including corriander seeds, mace, pepper (in addition to salt, #1 and sugar). It is in the fridge, being turned daily for 7 days.

Will it turn out like bacon? Do I need to do anything else before smoking? What temp and time would you recommend for smoking in the electric smoker?

Thanks for your help!

John

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fishwrestler

Smoking Fanatic

OTBS Member

Apr 4, 2010

646

34

Loomis,CA

• Jan 13, 2013

• #2

John128 said:

Hi All,
I though I had got a bargain in buying some great looking loin from the supermarket and when I unwrapped it was a boned out leg,, very nicely rolled and looking as well as marked as loin!

I have gone ahead and used a cure for bacon, including corriander seeds, mace, pepper (in addition to salt, #1 and sugar). It is in the fridge, being turned daily for 7 days.
 With this loin looking cut of meat you might want to let it go longer then 7 days. I believe my last Buck Board Bacon called for 8-9 days and i left it for 10 day.

Click to expand...

good Luck and keep us posted,

Robert

 

john128

Newbie

Original poster

Thread starter

Jan 11, 2013

15

10

Perth Australia

• Jan 13, 2013

• #3

Thanks for your help Robert

How much wood should I use and should I actually smoke for all 20 hours or just the first few?

Rgds, John

 

john128

Newbie

Original poster

Thread starter

Jan 11, 2013

15

10

Perth Australia

• Jan 22, 2013

• #4

Hi all,

Still not sure if this was a loin or leg???

Smoked for 2 hours at 100f
Then 7 hours at 195, until IT of 145.

Looks a little dry, but can't wait to try.

John


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john128

Newbie

Original poster

Thread starter

Jan 11, 2013

15

10

Perth Australia

• Jan 22, 2013

• #5

And before the rind removed - with slight photo retouch from my daughter :)

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chef jimmyj

Gone but not forgotten. RIP

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May 12, 2011

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• Jan 22, 2013

• #6

Looks like it could be cut from a Ham...Should be good eats, love the Daughter Enhanced Pic...JJ

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jan 22, 2013

• #7

Looks really good! As does the work of the artist!

 

john128

Newbie

Original poster

Thread starter

Jan 11, 2013

15

10

Perth Australia

• Jan 23, 2013

• #8

Thanks for the feedback. Was wondering if i should have taken rind off before smoking... Any thoughts?


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chef jimmyj

Gone but not forgotten. RIP

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May 12, 2011

22,172

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• Jan 23, 2013

• #9

John, It doesn't look like there is a rind. Looks great as is...JJ