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Pork Loin Canadian Bacon..... my way..... MONEY... - Page 2

post #21 of 35

Nice looking plate Dave!

 

All you need now is some hash browns, grits, & a couple of eggs, Oh yea, an English muffin too!!

 

:points:

 

Al

post #22 of 35
Yum! Time for egg muffin sandwees!

Points!
post #23 of 35
Thread Starter 

Close and worth a cigar....    Bride made a CB, fried egg, jalapeno, cheese sandwich.....   Darn good...

 

post #24 of 35

Wow, that looks great Dave. Points for a job well done.points1.png

post #25 of 35
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

Beautiful Sir! Nice job Dave.

Quote:

Originally Posted by tropics View Post
 

Dave that is some nice looking CB 

Richie

 

Thumbs Up

Quote:

Originally Posted by SmokinAl View Post
 

Nice looking plate Dave!

 

All you need now is some hash browns, grits, & a couple of eggs, Oh yea, an English muffin too!!

 

:points:

 

Al

Quote:

Originally Posted by dirtsailor2003 View Post

Yum! Time for egg muffin sandwees!

Points!

Quote:

Originally Posted by AK1 View Post
 

Wow, that looks great Dave. Points for a job well done.points1.png

 

Thanks for the nice comments...  I've done a few and this ones the best by miles....

post #26 of 35

I thought you always had the damper wide open on your smokes., did you choke it down some so as not to let all the moisture escape...just curious..O., and another reason I ask is that I have a Pork Loin and a pork tenderloin curing out right now to be smoked in 10-12 days from today. In the past I have generally left the damper on my MES 40 wide open, I moditied mine with a 2" hole saw to have more aire exchange and movement but occasionally shut it down 1/2 way using a "round shaped magnet" popped onto the side of the cabinet. Give me your thoughts please.

 

HT

 

Quote:

Originally Posted by DaveOmak View Post
 

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 #27 of 35
Thread Starter 
Quote:
Originally Posted by Hoity Toit View Post
 

I thought you always had the damper wide open on your smokes., did you choke it down some so as not to let all the moisture escape...just curious..O., and another reason I ask is that I have a Pork Loin and a pork tenderloin curing out right now to be smoked in 10-12 days from today. In the past I have generally left the damper on my MES 40 wide open, I moditied mine with a 2" hole saw to have more aire exchange and movement but occasionally shut it down 1/2 way using a "round shaped magnet" popped onto the side of the cabinet. Give me your thoughts please.

 

HT

 

 

 

HT, Afternoon.....   Exhaust always wide open when adding smoke....   I close it down when the cooking starts to reduce the evaporative cooling effect of moving air...   I think it speeds up the cooking process when the meat is wet from pumping or brining....  But then, on occasion, I get water dripping from the lower portion of the door then I open the exhaust up to let some water out.....   Heck, I have no idea what I'm doing half the time....   And I always smoke and cook meat at a lower temperature than Chef JJ recommends, and hold it at the final temp longer than recommended....

 

I think the really big deal is form a good pellicle....  Smoke penetrates better....  I smoke around  120-140....  several hours... close down the exhaust mostly... turn up the heat...   Hold at final temp of 160 ish for an hour or so....   I don't like the pork flavor if cooked to 145-155...   If we get too deep into NON USDA approved stuff, we should PM our thoughts so I don't get in trouble again....

post #28 of 35
Quote:
Originally Posted by DaveOmak View Post
 

 

 

HT, Afternoon.....   Exhaust always wide open when adding smoke....   I close it down when the cooking starts to reduce the evaporative cooling effect of moving air...   I think it speeds up the cooking process when the meat is wet from pumping or brining....  But then, on occasion, I get water dripping from the lower portion of the door then I open the exhaust up to let some water out.....   Heck, I have no idea what I'm doing half the time....   And I always smoke and cook meat at a lower temperature than Chef JJ recommends, and hold it at the final temp longer than recommended....

 

I think the really big deal is form a good pellicle....  Smoke penetrates better....  I smoke around  120-140....  several hours... close down the exhaust mostly... turn up the heat...   Hold at final temp of 160 ish for an hour or so....   I don't like the pork flavor if cooked to 145-155...   If we get too deep into NON USDA approved stuff, we should PM our thoughts so I don't get in trouble again....


ok will do., I prettty much smoke/cook the same way. Apply the smoke then finish it off. I think you are right on the moisture retention to speed up the cooking process. On my upcoming smoke I am going to close my damper off after applying the smoke  and see what results I note, Thanks for your input as it is respected.

 

HT

post #29 of 35
Thread Starter 

HT....    I think meat holding moisture, conducts heat faster through to the center than drier meats...    Good luck and let us know what your test results are...  :beercheer:

post #30 of 35

Dave,

Have you tried cold smoking the loin?

post #31 of 35
Thread Starter 
Quote:
Originally Posted by ddrian View Post
 

Dave,

Have you tried cold smoking the loin?

 

 

Nope...   Cook to an IT of 145 ish to leave room for reheating without overcooking...  That's a good recipe..    moist loin...  flavorful because of the chicken stock injection..  pretty good...  better than any other loin I have cooked..   and FWIW, I think loin sucks for flavor... It needs a ton of help...    use your imagination when adding stuff.... 

 

You can gently heat the chicken stock and submerge a tea ball full of spices and herbs to kick it up...

 

Foamheart did something I want to try...  he ties his loins with butcher's twine so it keeps it's shape...  round...   I want to try that...  I think it will help keep the meat moist....

 

Check this out...  

 

http://www.smokingmeatforums.com/t/248770/peach-glazed-pork-loin-foamheart

 

and this.....

 

http://www.smokingmeatforums.com/t/160533/smoked-pork-loin-w-maple-kumquat-glazze

post #32 of 35

Sounds great.

 

I just made CB with loin in a EQ wet brine injected and cured 14 days.

It came out nice and moist but YOU are right Dave about the flavor...dull ! Somewhere I read to inject flavor in between the brine and the smoke for CB. So I am going to try the flavor I am trying to achieve in between the brine and smoke next time. I cold smoked it 24 hrs. The cold smoke is awesome by the way. You guys have converted me to this method for some meats. 

 

The loin is Dull tasting pretty much so what we did with it is bake it on a rack at 350f for 30-45 mins after adding Myron Mixon's Jack's old south  Spicy Sweet Mustard BBQ, or Brisket rub with no salt or a flavoring and make excellent semi jerky. You can cook it to your desired doneness (chewy.... crunchy ....). Wow great stuff!

 

Not a guy to advertise often but if you like SPICY tingle the top of your brain semi sweet mustard sauce try the jacks old south mustard bbq. WOW!!!!!!:drool: Also the ingredients in his sauce are all real and natural.

DDR


Edited by ddrian - 6/23/17 at 7:04am
post #33 of 35

I'm glad this thread got resurrected.  The doc has me on a "lets shrink Ray" program and I need a new protein for breakfast.  Eggs are getting old.  Off to the store to get some loin, sirloin, or tenderloin to cure.  Thanks Dave!

post #34 of 35
Thread Starter 

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post #35 of 35
Quote:
Originally Posted by DaveOmak View Post
 

 

 

HT, Afternoon.....   Exhaust always wide open when adding smoke....   I close it down when the cooking starts to reduce the evaporative cooling effect of moving air...   I think it speeds up the cooking process when the meat is wet from pumping or brining....  But then, on occasion, I get water dripping from the lower portion of the door then I open the exhaust up to let some water out.....   Heck, I have no idea what I'm doing half the time....   And I always smoke and cook meat at a lower temperature than Chef JJ recommends, and hold it at the final temp longer than recommended....

 

I think the really big deal is form a good pellicle....  Smoke penetrates better....  I smoke around  120-140....  several hours... close down the exhaust mostly... turn up the heat...   Hold at final temp of 160 ish for an hour or so....   I don't like the pork flavor if cooked to 145-155...   If we get too deep into NON USDA approved stuff, we should PM our thoughts so I don't get in trouble again....

 

"I think the really big deal is form a good pellicle....  Smoke penetrates better....  I smoke around  120-140....  several hours..."  And that is the best advise about smoking you'll ever get. Everything else ......  just lagniappe.

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