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Pork Loin Canadian Bacon..... my way..... MONEY...

post #1 of 29
Thread Starter 

Some tome back I bought a couple full loins that were on sale for $1.50...     Cut a bunch into thin steaks and left a few roasts...   All were seasoned with Montreal Steak prior to wrapping in saran and vac packing....   These were destined to be CB.....  

I weighed each hunk and calculated the ingredients weight needed....

 

1000 gram loin.......  4 grams Ames Phos.......  10 grams salt......   2.5 grams cure #1.......    dissolved in 100 grams water....  in the order noted...

700 gram loin.......     2.8 grams Ames Phos....    7 grams salt.......    1.75 grams cure #1...... dissolved in 70 grams water....  in the order noted...

 

Knowing what I know now, substitute vegetable stock, chicken stock, pork stock for the water.....  edit 8/20/16

 

Then each roast was injected through the saran, with all the mix for that loin....

When the bowl got too low to suck up the mix, the needle was removed to get it all out of the bowl....

Roasts placed in a zip bag and on a tray and refrigerated for 7 days....  

Everything necessary for the curing phase is already in the meat...   nothing else to do....    the  injections were spaced to try and get a uniform distribution throughout...

I normally inject a 2% salt but I thought this go-round I'd try 1%....   No sugar...   thought I'd try that also....    Ames Phos has done me NO wrong...  It has always shown to keep any meat moist....   with loin I think it is a must because I think loin is a tasteless hunk of meat...  we will see....   One more attempt to try and make this loin edible...

 

 

 

 

At least I have 7 days to figure out if this meat is going in the smoker...   Probably.... 

 

BBL.......


Edited by DaveOmak - 8/20/16 at 10:41am
post #2 of 29

Looks good so far, Dave!

 

I'm here for the ride!

 

Al

post #3 of 29
Sounds good Dave, and I agree about the tasteless hunk of meat part.
post #4 of 29
What is Ames Phos? Sounds interesting curious about the flavor profile without the salt and sugar content.
post #5 of 29
Thread Starter 
Quote:
Originally Posted by murraysmokin View Post

What is Ames Phos? Sounds interesting curious about the flavor profile without the salt and sugar content.

 

 

Manufacturer: Ames Company
16 oz. Amesphos, specialty sodium triphosphate blend for meats, seafood and poultry.

AmesPhos improves texture, maintains that fresh-made taste, and reduces bacteria.

Phosphates are used in a wide range of processed meat, poultry and seafood in which they perform several functions. Phosphates improve the retention of natural fluids in the animal muscle that would otherwise be lost in the aging, cooking or freezing process. They also act as protein solubilizers to aid in binding processed meats. Their presence results in improved texture, flavor and color.

Due to a unique instantizing process and the combination of short and long chain phosphates, AmesPhos will dissolve completely at temperatures as low as 20 F and in the presence of salt. Additionally, AmesPhos will dissolve completely in hard water and will not cause phosphate precipitation.

Specifications:
Combination of: Sodium Tripolyphosphate; Sodium Pyrophosphate and Sodium Hexametaphosphate
Appearance: White granular powder

Advantages:
  • Improved cooked flavor.
  • Reduced loss of meat fluids.
  • Increased tenderness and juiciness
  • Improved firmer texture
  • Better and faster color development
post #6 of 29
So reading that it looks like a cure so why us that along with cure #1? Can you use it in place of? Just curious
post #7 of 29
Thread Starter 
Quote:
Originally Posted by murraysmokin View Post

So reading that it looks like a cure so why us that along with cure #1? Can you use it in place of? Just curious

 

Evidently it has some "antimicrobial" properties..    use it with or without cure #1 BUT not in place of...   It is mainly a "moisture hanger on" additive...

 

If you google amesphos and find "The Ingredients Store".... there is a better write up... 

 

I'm trying to comply with the "NO LINKS" rules...   

post #8 of 29
Thanks, I'll Google it.
post #9 of 29
Thread Starter 

7 days has passed....    Removed the loins from the cure....   about 1 TBS. of liquid leaked from the saran wrap into the bag....   not too bad...   won't affect the cure there's plenty left inside the saran.....  

Rinsed the loins and recoated with Montreal Steak seasoning....    They are warming up as you see them.....    Hickory pellets are drying in the MES now....    In about 2 hours the loins will hit the smoker...    About 3 hours of smoke....   I will shoot for 145 ish IT for the final temp...    Then slice stuff....   thin slices like you get at the deli....   well maybe not that thin, but thin.....

 

 

post #10 of 29
Quote:
Originally Posted by DaveOmak View Post

 

   with loin I think it is a must because I think loin is a tasteless hunk of meat...  we will see....   One more attempt to try and make this loin edible...

 

 

Isn't it a rule somewhere, the more healthy the food the more like cardboard it must taste?

 

I have thrown loins away because I never cooked one that had any flavor or didn't taste like last Christmas's packing paper. Then I can here and was shown how to brine. Always before I had only injected, but while learning to cure brining just came right along with it. I owe those here so much for my education because a properly cured or brined loin is a wonderful tasting piece of meat.

 

Even the worst steak can be made edible with more steak sauce.

post #11 of 29
Thread Starter 

Well keyrap...  I guess I should have injected steak sauce......   LOL.....

post #12 of 29
Quote:

Originally Posted by DaveOmak View Post

 

 Then slice stuff....   thin slices like you get at the deli....   well maybe not that thin, but thin.....

 

 

This is going to sound stupid but..... do you find that the thinner the slice the more taste you get from the meat? Thicker is a better bite or a firmer chew, but the thinner cuts, even to the point of shaved luncheon meats, brings much more taste to the table. My humble opinion only of course.

 

Not trying to high-jack or sideline, its just been on my mind for awhile and i never tjhink of it when here. Then you just say the same and its **WHAM** That's what I as thinking about.

 

No more hi-jacks!

post #13 of 29

Looking forward to the sliced pics Dave.

 

I have a loin in cure right now, scheduled to come out tomorrow.

 

Al

post #14 of 29
Jumping on board for the grand finale!

How about this for your next in the plastic injection. Place the loin in a vac bag inject use the marinate mode and seal. No leakage!
post #15 of 29
Thread Starter 

They finally hit 145º F IT...  3.5 hours of hickory smoke...   I think I'll set them in the refer and slice tomorrow when they have set up... 

I finally remembered to spray the Q-MATZ with Pam...   they came out CLEAN !!!   AMA-Z-N ain't it...

 

 

.. ..

post #16 of 29

Wow those look almost orange in my picture, that's an outstanding job on the pellicle Dave.

 

I'll wait till tomorrow and see that inside shot!

post #17 of 29
Looks great,hope it gets your desired results.
post #18 of 29
Thread Starter 

Between the pellicle and the Ames Phos, this stuff is really moist...   I'm kind of surprised...   After the smoke, the smoker temp. was set to ~190 ish to finish the cook...    exhaust damper closed 90%...  Inlet on the MB mod closed to 1 hole...

 

The flavor is the best I have tasted in a loin....  The small end of the loin, the darkest one, tastes like butt....   The big end, the lighter colored meat, tastes like ham...   New to me...

 

Soooooo, now I'm more interested in continuing with loin...   Maybe gently roast some Montreal Steak Seasoning in a skillet the heat in the injection liquid and strain to remove the hunks..  so the needle doesn't plug...

The 1% salt is plenty with the MS seasoning...  When I do the dissolving test, I won't add salt...    The hickory smoke was very good...  subtle but added great flavor...

 

 

 

 

 

 

 

.. ..

post #19 of 29
Beautiful Sir! Nice job Dave.
post #20 of 29

Dave that is some nice looking CB 

Richie

 

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