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Loin ham cured and smoked

post #1 of 17
Thread Starter 
Almost 2 weeks ago I cut a full sized pork loin into 5 chunks to fit into my brine buckets. I mixed up a batch of Pop's brine, injected the chunks, put them into the bucket, covered them up with brine, stuck them in the frig and left them alone until this morning. In each brine bucket I also put a bay leaf, 4 sprigs of fresh thyme, and a single sprig of rosemary.

This morning, after getting home from Atlanta, I soaked the loin chunks for around 45 minutes, dried them off really well, then stuck them in the frig to dry a bit more. I figured I'd smoke them tomorrow, but remembered that my bride will be coming back into town from her business trip tomorrow and will want to do a few things. So, I prepped and smoked them tonight.

Ready to hit the frig to dry a bit


Needing a quick pellicle (not the best way for sure), but it worked out.


Then smoked... 120 for 1.5 hours and then bumped to 220 for a quick heat up 145 internal.



I used sugar maple pellets for the first time, I must say, I like the color and love the flavor




Sample time


I'm letting them cool now and will vac pack soon. After they sit for a few days, I'll open them up, slice, and then pack again to freeze.
post #2 of 17

That ought to last you a week or two!

 

Nice job! Love the color!

 

Point to you Charlie!

 

Al

post #3 of 17
Love old great!

Points!
post #4 of 17
Looks good. The color is great. Now I just have to wait a few days for the taste test.

Gary
post #5 of 17

I see mine there in the back,!!!    Looks Great Charlie  I love that stuff :drool

 

points1.png

 

 

Gary

post #6 of 17
Those look perfect,nice job!icon14.gif
post #7 of 17

I usually avoid any stool in my food prep....   :icon_eek: 

Great idea for hanging the meat!

 

 

That does look really good! Point!

post #8 of 17
Quote:
Originally Posted by Pit 4 Brains View Post
 

I usually avoid any stool in my food prep....   :icon_eek: 

Great idea for hanging the meat!

 

 

That does look really good! Point!

 

Sometimes you gotta do what you gotta do !!  

post #9 of 17
Quote:
Originally Posted by gary s View Post
 

 

Sometimes you gotta do what you gotta do !!  

Shoot move and communicate,

Improvise adapt and overcome!

post #10 of 17
Thread Starter 
Yeah, improvisation happens for sure!
post #11 of 17
Thread Starter 
Thanks for the points folks!

The wife and I had some today for breakfast and she's instructed me to go ahead and get 2 more loins going ASAP.
post #12 of 17

Nice, and points for the innovation.

 

Disco

post #13 of 17
Looks great!points!gonna try this thx for sharing:)
post #14 of 17

WOW.   How did I miss this post?

 

 

Sure looks great.   Points coming your way.

post #15 of 17

Looks awesome!  What temp did you smoke them at - and what was your finished IT?
 

And where did you get those butcher string bags - or did you make those yourself?

post #16 of 17

Looks awesome!  What temp did you smoke them at - and what was your finished IT?

 

Also, where did you get the butcher string bags - or did you make those yourself?

post #17 of 17
Thread Starter 
Quote:
Originally Posted by smoking4fun View Post
 

Looks awesome!  What temp did you smoke them at - and what was your finished IT?

 

Also, where did you get the butcher string bags - or did you make those yourself?

Is this what you were referring to in another thread?  These are simple to make and GREAT tasting.

 

I dry them with no smoke @ 120-130 for 1.5 hours and then I add smoke and bump the temp up to 220-225 and smoke until I hit 145 IT.

 

I ordered the netting from either Walton's or Butcher-Packer.  It isn't required, I just like the look of the roundness, and the texture it leaves on the "mini hams" after smoking looks good to the folks I give them to.

 

You can smoke these directly on your normal grates.

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