Next batch of CB!!!

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brooksy

Master of the Pit
Original poster
Mar 17, 2014
1,195
49
Hawthorne, fl
So I started my next my next batch of Cb 5 days ago. Got a nice looking loin from RD trimmed it up and into pop's brine with some additions. 1 TBs garlic powder, 1 TBS onion powder and 1 TBS of red pepper flakes.
all trimmed.

sitting in the delicious brine. Can't wait till next Saturday!
 
I did inject them! Just want to make sure they get cured all the way thru. I did the same with the last one and it turned out great. When I make a trip into town I'll get some TQ and try Bear's dry cure method. I have one part of the loin in the freezer for it.
 
Can't wait to see how it turns out! I'm gonna try some CB one of these days for sure.
 
I did inject them! Just want to make sure they get cured all the way thru. I did the same with the last one and it turned out great. When I make a trip into town I'll get some TQ and try Bear's dry cure method. I have one part of the loin in the freezer for it.
I prefer TQ cured loins and belly bacon.           
lurk.gif
 
Out of the brine and getting ready for the fry test
Frying a few slices up. Pretty good I think. Slight taste of the onion and garlic powder. Sitting in front on the fan now forming the pellicle. Going in the EUDS in about 45 mins with a hickory apple mix.
 
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I hope your camera didn't break!!!
Steve
Sorry, didn't think about pictures until your post. It was a 5.5lb loin. I used pops brine and added 1 tbs of each:  maple extract, garlic powder, onion powder, and black pepper into 1 gallon. I also used 3/4 cup sea salt. Can't remember if his recipe calls for kosher or sea, I used sea. The cure has a slight maple flavor and I can still taste the garlic and onion. I injected it with my brand new stainless Beast injector.  Not to take anything away from anyone else but that is a very nice piece. I can snap a few pictures later this evening because the wife and daughter took the grandkids to the zoo and she has the camera. I'll know more when it's done but that cure has the best taste of any I have made to this point. I'll let it sit until the Nov 9th.
 
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Didn't forget about the sliced pics! Where I live in the woods don't always have the best signal. Here you go. Darn tasty. Fried some up breakfast!
 
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Sorry, didn't think about pictures until your post. It was a 5.5lb loin. I used pops brine and added 1 tbs of each:  maple extract, garlic powder, onion powder, and black pepper into 1 gallon. I also used 3/4 cup sea salt. Can't remember if his recipe calls for kosher or sea, I used sea. The cure has a slight maple flavor and I can still taste the garlic and onion. I injected it with my brand new stainless Beast injector.  Not to take anything away from anyone else but that is a very nice piece. I can snap a few pictures later this evening because the wife and daughter took the grandkids to the zoo and she has the camera. I'll know more when it's done but that cure has the best taste of any I have made to this point. I'll let it sit until the Nov 9th.
I'm pretty sure the broken camera comment was aimed at me :biggrin:
 
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