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Cured pork loin for roast: dry or wet cure?

post #1 of 8
Thread Starter 
Fellows,
I want to cure a boneless loin, then cold smoke for oven roasting.

Would a wet cure be more appropriate? I am thinking dry cure will suck a lot of moisture out of the meat and the roast won't be as suculent as it would after a wet cure.
post #2 of 8

What is the purpose of curing it, wet or dry?

 

T

post #3 of 8
Thread Starter 
For a roast. Cured pork chop style, but roast. I am not aiming for Canadian bacon texture.
post #4 of 8
Quote:
Originally Posted by atomicsmoke View Post

For a roast. Cured pork chop style, but roast. I am not aiming for Canadian bacon texture.​

Oh, OK.  Never done that one but, I see there is a lot of info on the Net concerning smoked brined loins.  Some call for wet brining 5 days. 

 

Let us know how it turns out as it sounds good.

 

I'm out of here.

 

T

post #5 of 8
Atomicsmoke, afternoon..... Have you tried injections of pork.... weigh out salt, sugar and cure for the appropriate amount of meat... If you use Amesphos, to keep moisture in the meat, weigh that out also...


Amount to add to meat... AND the order to add to the injection liquid...
1.... Amesphos............ ~0.4% (0.3-0.5% recommended)
2..... Sugar, white ....... ~1%
3.....Salt, pickling ...... ~2%
4..... Cure #1.............. ~153 Ppm nitrite (1.1 gm cure #1 / #.. OR 1 tsp for 5#'s)

Dissolve the above in water, 10% weight of the meat and inject all of it... stitch pump at ~ 1 1/2" intervals to get full coverage... Vac-bag and let sit in the refer for 6-7 days, turning daily...

You are insured of complete curing as you are curing from the inside out..... and injecting at 1.5", the cure only has to travel 3/4"...

You can warm the injection solution and add herbs and spices for flavor.... be sure to filter the liquid and let it cool before adding the cure...


I have made some great picnic hams using this method.....
post #6 of 8
Thread Starter 
Thank you Dave.

Won't the roast be moist enough without amesphos? I tend not to use ingredients I have to look up.
post #7 of 8
I started using Amesphos after I saw nepas used it... It has made meats moist from beef sticks to ham... I tend to use it where there may not be enough fat to provide moisture... and I want something other than a sawdust texture.... Loin, I have found, is the worst piece of meat for flavor and moisture... I use every trick I know for loin and keep losing the battle... I do have a larding needle, and that is on my list to try and make the loin edible... at ~1.5 gms per pound, it's about like adding cure... http://store.theingredientstore.com/amesphos.aspx .....

...My beef sticks....
post #8 of 8
Thread Starter 
D@mn,

Haven't heard of a larding needle until now. Yet, I always wondered why don't we try injecting fat in lean meats before cooking. Turns out it has been done.
Need to order this gadget.
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