About two month ago, when I tried to find a piece of CB in my freezer I realized that I am out of it... What the.... I had to wait for almost two month till pork loin was on sale - $.99 a pound.
I bought 22# - 4 chubs, calculated the cure and spices, vac packed them and in the fridge for 14 days. Previously, I have done CB both ways: SV first and then smoke or smoke first and then SV. To be honest with you - I can't say which way is better. CB tested about the same, was equally moist and smoke flavor was just right in both cases.... This time I decided to go with SV first and then smoke.
After 14 days I removed chubs from the fridge
out of vacuum bags, rinsed them with cold water, pated dry then netted them...
In vacuum bags again and in the water bath at 151F till IM is 145F. This took approximately 3 hours....
Next step was to take them from water bath, out of vacuum bags, pat dry very well and in the smoker for about 5 hours: 1 hours with no smoke (just to dry surface) at 160F. Smoke introduced: 1 hour at 225F and 3 hours at temperature 160F.. Out of smoker:
Let them cool completely and in the fridge overnight.... Next morning sliced portion of a chub and test taste... I don't have a single complaint about it... Very-very tasty...
Thank you for watching....
I bought 22# - 4 chubs, calculated the cure and spices, vac packed them and in the fridge for 14 days. Previously, I have done CB both ways: SV first and then smoke or smoke first and then SV. To be honest with you - I can't say which way is better. CB tested about the same, was equally moist and smoke flavor was just right in both cases.... This time I decided to go with SV first and then smoke.
After 14 days I removed chubs from the fridge
out of vacuum bags, rinsed them with cold water, pated dry then netted them...
In vacuum bags again and in the water bath at 151F till IM is 145F. This took approximately 3 hours....
Next step was to take them from water bath, out of vacuum bags, pat dry very well and in the smoker for about 5 hours: 1 hours with no smoke (just to dry surface) at 160F. Smoke introduced: 1 hour at 225F and 3 hours at temperature 160F.. Out of smoker:
Let them cool completely and in the fridge overnight.... Next morning sliced portion of a chub and test taste... I don't have a single complaint about it... Very-very tasty...
Thank you for watching....