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Boneless ham with qview

post #1 of 11
Thread Starter 
Brined half of a boneless pork loin in Pop's brine for 3 weeks. Smoked at 225 for 4 1/2 to 5 hours witg Jack Daniels Oak Barrel chips. Came out awesome if i do say so myself(wife said so too!)

post #2 of 11
Looks great. What IT did you take it to?
post #3 of 11
Thread Starter 
Thanks! Was shooting for 165, she got to 169 before i pulled her off.
post #4 of 11

Nice !   good job

 

Gary

post #5 of 11

Nice, very nice.

post #6 of 11

BW, looks excellent !!!

post #7 of 11

I think this is going on my to do list. It sure looks good and boneless loin is easy to find on sale around me.

post #8 of 11

Terrific. I love a cured loin.

 

Disco

post #9 of 11

Looks Great Bubba!!!:drool

 

Just so you know, you don't have to go to 165°, unless you want to.

 

You can stop any time after 145°, and be safe.

 

 

Bear

post #10 of 11
Thread Starter 
Thanks guys! Bear, i remember reading that about temp, but i think the directions i was using said 165 and i just didn't think about it other than that. Came out juicy and tender though. When i did a straight loin with my rub i stopped at 145.
post #11 of 11
Quote:
Originally Posted by Bubba Watson View Post

Thanks guys! Bear, i remember reading that about temp, but i think the directions i was using said 165 and i just didn't think about it other than that. Came out juicy and tender though. When i did a straight loin with my rub i stopped at 145.


As long as it came out juicy & tender, that's Great!!! Probably because it only took 4 1/2 to 5 hours to get there.

 

Years ago before the USDA changed the "Safe Pork Temp" from 160° to 145°, I did a Canadian Bacon, and I took it to 160°. I found it pretty dry. That's why I was so happy they changed & said 145° was safe, and that's why I mention it to others.

 

 

Bear

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