Ham Loin? Loin Ham? Foamheart

Discussion in 'Pork' started by foamheart, Nov 14, 2013.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Ok, I saw Woodcutters and was inspired between his thread and the 7.00/lb sliced ham from the deli.

    http://www.smokingmeatforums.com/t/151349/deli-style-ham-sliced-and-shaved-100-bucks-worth

    Started with a beautiful Loin from Sam's, 9.5lbs. I made a Pop's brine and started injecting, I can't believe that Woodcutter injected all those loins!

    Pops Brine Recipe w/ my modifiers

    2/3C Brown Sugar

    2/3C Maple syrup

    1/2C Canning Salt

    1/4C Jacque Daniels

    1T Maple Extract

    1T Pink Cure #1


    A gazillion injections later!


    Front, Back, Sideways, coming and going, no spot was left to feel unloved.


    Below is my premium quality, NSF, specialty brine bucket (they are all over the barn)


    after two weeks in the brine, washed, cut, dried, tied, and left overnight in the reefer to dry some more.


    So we started an AMPS with Apple over Corn Cob, that is some thin, really thin, blue smoke escaping.


    A wittle bit better smoke, meat has dried already so now I smoke with a near closed vent to use less pellets and since its a cold smoke, and its cool this morning its not moving any moisture.


    Planning on using some hickory when I go to cooking later on this afternoon. Well that's it for now..... got to go and wash and dry a corned beef......

    Check back for further updates.
     
    Last edited: Nov 14, 2013
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Do you tie them to try to get a more round shape.

    I have 2 loins curing and they are flat.
     
  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    Interesting brine! It will be fun to see what the Maple Syrup and Jacque Daniels does. And just for the record it is easier to inject a bunch of loins than it is to tie them.

    Anxiously waiting!
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I have left mine flat but someone did a post where they tied the two loins together before smoking. They did the tin ends against the thick ends and it came out in a great round shape. Sorry, I don't remember the post but a bit of searching should find it.

    Great looking loins Foamheart. 

    Disco
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Its a dual purpose for me, it does round them up some more but it also ensures a smooth outer skin, none of the nicks and dings I make cleaning the sliverskin shows up after I tie them up.
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I would like to get a round shape before smoking them.

    They look terrible flat.
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I like Maple syrup so much I should have moved to the NE to save the freight. Oppps... you reminded me I need to add an adjustment to that brine. I dare to differ my friend, I can tie 'em faster than I injected 'em. It's really easy to tie, its simply involves movement memory.

    I am about to believe that my Amazin just ain't made for a MES30. The little spot on the lower left, when pressed up against the inner wall, there just ain't enough circulation. On a MES40 it has loads of room, but with the 30 its just to tight. I have just about set a new rule, if I can't get it up on a meat rack, use chips. <shrugs>
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Now I always tie my tenderloins like what you say, I do it for a consistent thickness on my meat for cooking. You know how small a tenderloin can get and if you don't double it and tie it, its easy for one side to be pink and the other end is burnt or dry. Even tying 'em back makes the thickness uniform and being a good chef you know its all about uniformity be it chopping veggies or meat thickness.

    Anyway, that is why I do it usually. Besides tying is no big thing to me, just takes a few mins., it brined for 2 weeks a few mins isn't much.

    BTW the brine bucket is empty....Oh my. LOL.... but have no fear! The neighbor is bringing some wild rabbits today to brine and smoke. He says he has some redfish filets, thinking about trying a fish smoke too while its cool.
     
  9. woodcutter

    woodcutter Master of the Pit OTBS Member

    My brother has a Smokin Tex that his AMNPS would not work in. Scarbelly had thread where he drilled a few 1/2" holes in the floor and that took care of the problem. It works great now that it gets oyxegan. He has small piece of metal laying on the floor of his smoker that covers the holes with when not in use.
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    They have been in the smoker, intermittently smoking for 9 hours, now at 130 IT


    Not much color for 9 hours, but had problems with the smoke generator.
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking good Foam! I usually cold smoke mine 6-8 hours a day for 2-3 days.
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I guess I am going to have to go back to the Bearcraver refresher course on smoking bacon and tuning MOPAR's .......
     
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Why? What happened?
     
  14. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I had a '68 Satellite convertible that I kept running with an emery board, a roll of duck tape and a spool of thin wire...

    Come to think of it, I've had those 3 items in every vehicle I've had for the last 25 years or so, just in case.

    Can't help you with the smoking of the CB though. Don't have an MES and my little smoker gets plenty of air for my home made tube smoker to keep going.

     
  15. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    Do you have an extra room at the house. I want to come stay for a week or two and gain 20 lbs! I gotta bring the pup with me though. I'll bring the beer and booze!

     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nothing, just not impressed tonight. I let the smoker beat me today. Tomorrow is a new day, starting to get backed up though.
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    20 pounds? You on a diet? LOL
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I just pulled 'em and brought 'em in for the night.

     
  20. jeffed76

    jeffed76 Meat Mopper

    Get to slicing, I want pics :)
     

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