Morning all.... The last loin was awesome... this on eh !!! I netted it first, before injecting flavor and cure#1, with the elastic netting....... Seemed to hold the meat together and make it a bit more "toothy texture" .... I think I prefer the "relaxed texture" when the meat was not trussed up ... Seemed to make it somewhat chewier....
Anyhow, the flavor was still what I was expecting... Used demerara sugar in place of white... Can't yet tell if the molasses flavor comes through...
Next loin.... NO TRUSSING before injection and the 7 day in the refer....
OH !!!! I took an unscheduled nap waiting for the final time/temp to pasteurize the meat at 130-135... Seems the nap lasted about 4 hours when it should have been maybe 2 hours... Final IT was 141 ish.... cooked too much for what I wanted..... Smoker temp was 157F...
This batch...
Last batch....
Temperature Time
°F (°C) (Minutes)
130 ..... 112 min
131 ..... 89 min
132 ..... 71 min
133 ..... 56 min
134 ..... 45 min
135 ..... 36 min
136 ..... 28 min
137 ..... 23 min
138 ..... 18 min
139 ..... 15 min
140 ..... 12 min
141 ........ 9 min
142 ....... 8 min
143 ....... 6 min
144 ...... 5 min
145 ...... 4 min
Table C.1: Pasteurization times for
beef, corned beef, lamb, pork
and cured pork (FDA, 2009, 3-401.11.B.2).
Anyhow, the flavor was still what I was expecting... Used demerara sugar in place of white... Can't yet tell if the molasses flavor comes through...
Next loin.... NO TRUSSING before injection and the 7 day in the refer....
OH !!!! I took an unscheduled nap waiting for the final time/temp to pasteurize the meat at 130-135... Seems the nap lasted about 4 hours when it should have been maybe 2 hours... Final IT was 141 ish.... cooked too much for what I wanted..... Smoker temp was 157F...
This batch...
Last batch....
Temperature Time
°F (°C) (Minutes)
130 ..... 112 min
131 ..... 89 min
132 ..... 71 min
133 ..... 56 min
134 ..... 45 min
135 ..... 36 min
136 ..... 28 min
137 ..... 23 min
138 ..... 18 min
139 ..... 15 min
140 ..... 12 min
141 ........ 9 min
142 ....... 8 min
143 ....... 6 min
144 ...... 5 min
145 ...... 4 min
Table C.1: Pasteurization times for
beef, corned beef, lamb, pork
and cured pork (FDA, 2009, 3-401.11.B.2).
Last edited: