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Ham and Canadian Bacon with Pop's Brine and Pork Loin

post #1 of 39
Thread Starter 

Sam's Club had pork loins for $1.83 lb case price so I picked up a case last night. It had 5 smaller loins for a total of 33lbs. I put 2/12 loins in Pop's Brine for ham and 2 1/2 loins in Pop's CB brine.

 

 

I doubled and tied some of the loins because of the size.

 

Now the loins are all injected and in 2 buckets for the 10 -14 day soak. I keep thinking about ordering a vacuum tumbler but I need 4 new tires on my truck and tires aren't 50 bucks a piece any more. Will have to wait.

post #2 of 39

Will be Waiting!!! cheers.gif

 

I need to do some CB and BBB again soon!

post #3 of 39

You have to quit posting ham and cb projects.

 

 

Makes me want to try some worse than before.

post #4 of 39
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post
 

Will be Waiting!!! cheers.gif

 

I need to do some CB and BBB again soon!

 

 

Quote:
Originally Posted by c farmer View Post
 

You have to quit posting ham and cb projects.

 

 

Makes me want to try some worse than before.

The freezer has no more ham in it and some kind of ham from the grocery store is in my fridge. I waited too long. I tasted and looked at the ham and it must be some kind of ground up reconfigured kind of thing. When I was young my mother used to buy salmon patties which I think even the bones were added to the grind. They were pattied and breaded and were terrible. We always joke when someone shows up with a bunch of small fish. No matter what kind fish we say "grind 'em up and make salmon patties out them.

post #5 of 39
Quote:
Originally Posted by Woodcutter View Post
 

 

 

The freezer has no more ham in it and some kind of ham from the grocery store is in my fridge. I waited too long. I tasted and looked at the ham and it must be some kind of ground up reconfigured kind of thing. When I was young my mother used to buy salmon patties which I think even the bones were added to the grind. They were pattied and breaded and were terrible. We always joke when someone shows up with a bunch of small fish. No matter what kind fish we say "grind 'em up and make salmon patties out them.

 

I agree on the formed hams. I find it objectionable that they can even be called hams. 

 

I am watching your project with interest.

 

Disco

post #6 of 39
Quote:
Originally Posted by Woodcutter View Post
 

 

 

When I was young my mother used to buy salmon patties which I think even the bones were added to the grind. They were pattied and breaded and were terrible. We always joke when someone shows up with a bunch of small fish. No matter what kind fish we say "grind 'em up and make salmon patties out them.

That's quite possible, the canning process for salmon is bone in and skin on! I remember my grandmother mashing up salmon from her home canned salmon and smoked salmon and the bones stayed in as well as the skin. I prefer to de-bone and remove the skin myself.

post #7 of 39
Quote:
Originally Posted by Woodcutter View Post
 

 

 

The freezer has no more ham in it and some kind of ham from the grocery store is in my fridge. I waited too long. I tasted and looked at the ham and it must be some kind of ground up reconfigured kind of thing. When I was young my mother used to buy salmon patties which I think even the bones were added to the grind. They were pattied and breaded and were terrible. We always joke when someone shows up with a bunch of small fish. No matter what kind fish we say "grind 'em up and make salmon patties out them.

 

:icon_eek:   :eek:   jaw-dropping.gif               :biggrin:

 

 

Looks great Todd  thumb1.gif   You'll be set again before too long - count me in for this one as well  :beercheer:

post #8 of 39
Thread Starter 

Pulled the loins from the brine buckets and rinsed. They are now forming pellicles in front of a fan on my kitchen table.

 

 

This is going to be a pretty good size slicing and packaging job. A mans got to do what a man has to do to keep those other kind of hams from showing up in the fridge.

 

I've noticed on this batch and the last batch that the loins and butts are not spotted looking when they come out. I'm using the same cure #1 from the same can. Farmland must be injecting them with a different recipe. Nothing I've done has changed.

post #9 of 39
Thread Starter 

My wife is leaving for her Girl's week end so i have all day to smoke. I decided to cold smoke for a while with apple pellets in the AMNPS and will add heat and cherry smoke later.

 


Lit on both ends.

 


Before color.

post #10 of 39
Thread Starter 

CB is done now at 145° IT. I cold smoked with AMNPS for 2 hours with apple pellets and then let the smoker run for 4 hours at 125°. Then I raised the smoker to 175° so my cherry hunks didn't smoke much. Most of the smoke is from the apple pellets. The color is much lighter with apple than with cherry.

 


 Waiting on the ham loins.

post #11 of 39

 

Looking good Todd!  2thumbs.gif

post #12 of 39
Thread Starter 

Ham is done!

 

 

There was literally only a drops in the drip pans until I started probing. Juice was pushing past the probe while I was waiting for the temp reading. I'm going to let them cool and firm them up a little in the freezer in the morning and let the slicing begin. Thanks for looking!

post #13 of 39
Thread Starter 

Slicing done!

 

 

Loin ham!

 

 

Canadian bacon yield!

 

 

Shaved ham!

 

 

Ham yield!

 

If my dog lab could talk he would say he would rather hang out by the slicer than the smoker. With the long smoke time the pellicle is a just a little tougher but the inside is moist and juicy and delicious.

 

Thanks for looking!

post #14 of 39

Great load of pork there!

 

Disco

post #15 of 39
Great looking ham & CB........What's the difference in the two ?
post #16 of 39
Thread Starter 
Quote:
Originally Posted by Smoking B View Post
 

 

Looking good Todd!  2thumbs.gif

Thanks!

 

Quote:
Originally Posted by Disco View Post
 

Great load of pork there!

 

Disco

Thank you Disco!

 

Quote:
Originally Posted by Shoneyboy View Post

Great looking ham & CB........What's the difference in the two ?

Thank you, The CB has 1 Tbs garlic powder, 1 Tbs onion powder, and 1 Tbs molasses to Pop's brine.

post #17 of 39

 

 

 

Yup - looks awesome Todd!  :32:  Now you have a stash built back up  thumb1%20copy.gif   Will that last you long enough to have to freeze some or will it be gone before that?

post #18 of 39
Thread Starter 
Quote:
Originally Posted by Smoking B View Post
 

 

 

 

Yup - looks awesome Todd!  :32:  Now you have a stash built back up  thumb1%20copy.gif   Will that last you long enough to have to freeze some or will it be gone before that?

Some will be frozen. I've been supplying my daughters with CB and ham so it moves pretty quick. My grandsons like it and gobble it up.

post #19 of 39
Quote:
Originally Posted by Woodcutter View Post
 

Slicing done!

 

 

Loin ham!

 

 

Canadian bacon yield!

 

 

Shaved ham!

 

 

Ham yield!

 

If my dog lab could talk he would say he would rather hang out by the slicer than the smoker. With the long smoke time the pellicle is a just a little tougher but the inside is moist and juicy and delicious.

 

Thanks for looking!

 

 
WOW.  AWESOME.    
 
I need a pork loin sale.
post #20 of 39

Awesome Job, Todd!!!

 

What a load !!!

 

Last time I did a big batch, I got three 9 pounders @ $1.59.  I couldn't believe it.

 

It's usually about $3 around here!!

 

Looks super!!!

 

 

Bear

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