Pork loin ham in the smoker

Discussion in 'Pork' started by crankybuzzard, Dec 1, 2015.

  1. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    16 days ago, I cut up most of 2 full size pork loins to cure for some loin ham. This "ham" that I make starts out as Canadian bacon, but after the cure, I skip the part that "makes" it CB. All I do is cure it in Pop's brine for around 14 days, let dry in the frig for ~24 hours t o get a pellicle, and then smoke it until I get an internal temp of 145ish.

    I'm not too good at step by steps, that's Bearcarvers domain, he has more patience and takes better notes! :biggrin:

    So here's a few in progress shots to get the ball rolling.

    The loin chunks fresh from the frig, still in the brine. I use a food safe lug that has a lid for brining/curing loins and bacon. To keep them submerged, I put a plate, or plates, on top of them.


    The loins after dumping the curing solution. Interesting colors this time, maybe Chef Jimmy or BearCarver can chime in. I've cured a lot of CB in a wet brine before, and never had the brownish color like I did this time. Smelled good, so it went with it.

    Had to do a fry test after soaking for 30 minutes. Yep, good flavor!

    All dry and ready to net up

    Netted and ready to smoke!

    In the smoker to dry a couple of hours at 130 degrees

    Now, to answer the question that comes up now and then, why I use netting for my CB and loin ham.

    I use the netting because I can put more in the smoker at once without using multiple racks. I like the shape it gives the loin, and finally, I really like the marks it leaves on the mini "hams". :biggrin:
     
  2. c farmer

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

    I am in. But what do you skip? Not to make it cb?
     
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I don't coat the outside with anything. No pepper, no cornmeal, etc.... I also should have noted, that when I normally make CB, I add herbs to my liquid. Basil, sage, thyme, peppercorn, and some juniper berry.

    When I make this (3rd time) I just do Pop's brine.
     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Time to add some smoke...

    [VIDEO][/VIDEO]
     
    gary s likes this.
  5. Pretty cool video, I like those hanging pics.   Looking good    [​IMG]

    Gary
     
  6. c farmer

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

    That is a cool vid.
     
  7. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Smoked with apple pellets in the new tube to 145°.  The color looks good, they smell great, but the flavor, OH MY!  Loving this stuff!

    I brought the smallest piece to work with me today so my resident guinea pigs could try some...It lasted less than 5 minutes between 4 of us!!

    The other 6 "mini hams" are sitting in the frig and will be vac packed tomorrow evening.  I work until 2330 tonight.



     
  8. Hey CB  where do you get your netting ?

    Gary
     
  9. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Butcher-Packer.  I have 4 sizes.  Not sure what length the rolls are, but they last a LONG time.
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's funny you should say that:

    This last batch I Dry cured, I skipped the CBP, Garlic Powder, and Onion Powder, to make it more like Ham, and it worked.

    I even mentioned it:

    http://www.smokingmeatforums.com/t/238504/canadian-bacon-step-by-step-2015#post_1492670

    Can't help you with the Brownish color---Must be a Wet Brining thing.

    Your Final product looks Great !![​IMG]-----------------[​IMG]

    Cute little Bag Hams!![​IMG]

    Bear
     
  11. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I saw that last night!  I almost commented, but figured I'd wait.  [​IMG]

    This is the 3rd time I've done it like this, and all thus far have said keep on doing it.

    The first time I did it I was going to coat a few pieces and totally forgot to.  It was a GOOD mistake to make!  Here's the first round I did.  http://www.smokingmeatforums.com/t/233746/making-a-little-canadian-bacon-ham

    I'll have more in the brine soon, the bride called and said she gave one of the larger pieces to her mother tonight.  It must be good if mom in law is willing to slice and package it herself!

    Thanks for the points!

    I looked up the spots, it was a combination of the wet brine and O2.  Ugly, but still safe.
     
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks awesome CB, nice job !

    :beercheer:
     
  13. b-one

    b-one Smoking Guru OTBS Member

    Wow,they look great! :drool:
     
  14. c farmer

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

    Man that looks great. I gotta get me some netting. I have seen several uses for it
     
  15. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    They always say you eat with your eyes and the netting definitely gives it that ham look. Awesome cook! Points!
     
    Last edited: Dec 2, 2015
  16. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    When I do long pepperoni logs, I net it after casing instead of using a string at the top. I had some twine fail once and lost a 5# chub of pepperoni on the fire. The netting holds up really well with ham bag hooks.

    I like the look of it as well, and I've had quite a few family members comment on it when I've used it on other things too.

    Thanks for the points!
     
  17. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    CB that looks fantastic,I don't coat my Canadian bacon most times

    Richie

    [​IMG]
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Sorry to be late to this.

    First let me say your finished ham looks terrific and I would love some.

    Point.

    There was a discussion between the difference between back bacon and ham. There isn't a lot of difference IMHO. However, when I do back (Canadian) bacon, I use a dry cure and smoke it all the way.

    When I want to do a loin ham, I use Pop's brine with a slight variation. I smoke it as a cold smoke for 4 hours and then a couple of hours at 160 F. That gives it a nice colour and smoke taste. The internal temperature of the ham is usually only about 100 F after that.

    Then I wrap it in plastic wrap and steam it to an internal temperature of 150 F.

    Here is the link to a post where I used this method.

    http://www.smokingmeatforums.com/t/180911/loin-hams-bless-me-pop-for-i-have-sinned

    I find the texture this way is more ham like with a moisture texture than the smoke all the way through which I think gives a drier bacon texture.

    Just my humble opinion.

    Disco
     
    Last edited: Dec 5, 2015
  19. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks Disco!

    Not sure how I missed your thread before, but I'm all over that! The "ham" does come out a bit dryer than I'd like, so next go around I'll try your process! I bookmarked it.
     
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I hope you like it!

    Disco
     

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