Hi, this is my first Q-View of any type. Like most, I have read a lot on here and now decided its time to take the plunge!
Purchase Pork Loin from a company I do a lot of work for looking after their Fridges.
Purchased Pork for £2.70 per kilo, which I think is a good price in the UK.
Cut Loins into three,
Weighed each piece, then calculated cure mix using this calculator on this site, http://www.localfoodheroes.co.uk/?e=541
Weighed out all ingredients,
Then # 1 Cure, could not weight 3 grams, so pot weights 23 grams + 3 grams.
Mixed and rubbed into loins.
Then vacuumed packed with all weights written on packs.
Then decided to do two pieces using Pops brine,
Vacuumed packed a brick to weigh it down,
All in the fridge.
Will update when I start smoking! Looking at Cold smoking two of the dry cured and one brine cured. Then Hot Smoking one of each for Canadian Bacon. Just to see if their is any flavour difference with the finished product.
Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
Edited by Smokin Monkey - 10/29/16 at 3:39am