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Boneless pork loin ham

post #1 of 18
Thread Starter 

Had a couple pieces of boneless pork loin I put in some of Pop's brine a couple weeks ago and it was time for them to hit the smoker. The only changes I made to the brine was to add a half cup of maple syrup and then inject them. After injecting, I added a teaspoon of ground cloves to the brine. I've made this before and the results were great. Makes a good boneless 'ham' for slicing. Smoking with apple pellets in the Amnps. Started at 130 without smoke and then bumped up 10 degrees every hour to 180. Looking to hit an IT of 150. Been in smoke for 6 hours as of now, should be a couple more before it's ready. I'll update with the money shot after an overnight rest and sliced up.

 

A little time left to go yet.


Getting good color on them.

 

Thanks for looking.

post #2 of 18

110.gif  cheers.gif

post #3 of 18
Thread Starter 

Well, after eight hours of apple wood smoke and an overnight rest in the fridge, it was time to slice.

Sliced it paper thin. Turned out delicious. I'll keep some out and vac pack and freeze the rest.

 

The first one sliced.

post #4 of 18

Jon that is a nice looking Ham 

Richie

 

:points:

post #5 of 18
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Jon that is a nice looking Ham 

Richie

 

:points:


Thanks, Richie. The taste is really good, too. Has just the right amount of sweetness with a hint of clove flavor. Thanks for the point!

post #6 of 18

Looks Really Good, Jon!!!:drool

 

Gonna make awesome Sammies, but won't last long at all!!Thumbs Up

 

Nice Job!!------------:points:

 

 

Bear

post #7 of 18
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Looks Really Good, Jon!!!:drool

 

Gonna make awesome Sammies, but won't last long at all!!Thumbs Up

 

Nice Job!!------------:points:

 

 

Bear


Thanks, Bear! Made a ham and cheese sammie yesterday that was wonderful. You're right, it won't last long! Oh, and thanks for the point.


Edited by chewmeister - 9/20/15 at 4:42pm
post #8 of 18
That looks like something i would like to try. Can you expound on the brining process?
Looks dynamite
post #9 of 18
Quote:
Originally Posted by Smokeymoake View Post

That looks like something i would like to try. Can you expound on the brining process?
Looks dynamite

Here is a link to the brine.

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

post #10 of 18
Looks great. Other than final IT is there a difference between Canadian bacon and this?
post #11 of 18
points.gif boy does that look good! Going to have to try one. Sam's had loin for $1.88 yesrweday --- almost bought one. Guess I should go back. ;-)
post #12 of 18
Thread Starter 
Quote:
Originally Posted by Smokeymoake View Post

That looks like something i would like to try. Can you expound on the brining process?
Looks dynamite


I used Pop's brine recipe with some maple syrup and clove added. I injected both chunks of loin and brined for 15 days.

post #13 of 18
Thread Starter 
Quote:
Originally Posted by atomicsmoke View Post

Looks great. Other than final IT is there a difference between Canadian bacon and this?


This tends to be sweeter than CB. Usually season CB with onion and garlic powder before smoking. This has no rub prior to smoking.

post #14 of 18
Beautiful work! I did this a couple of weeks ago and liked it so much, I have a chunked loin in the brine to do it again!
post #15 of 18
Thread Starter 
Quote:
Originally Posted by FloridaSteve View Post

points.gif boy does that look good! Going to have to try one. Sam's had loin for $1.88 yesrweday --- almost bought one. Guess I should go back. ;-)


You won't regret making some. Thanks for the point!

post #16 of 18
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post

Beautiful work! I did this a couple of weeks ago and liked it so much, I have a chunked loin in the brine to do it again!


Thanks. This stuff sure is tasty.

post #17 of 18

I love these hams and yours look great. Points.

 

Disco

post #18 of 18
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

I love these hams and yours look great. Points.

 

Disco


Thanks, Disco I appreciate that. And thanks for the points!

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