Cure injected pork loin .

[chopsaw]

I wanted to try Dave's veg stock injection on a pork loin , to see if it would be more " ham like " than a dry cured loin . I decided to trim the fat cap off . I started using ham bags to help keep the outside moist . So I trimmed , weighed and injected and held in the fridge @ 36 * for 10 days . Dried off out of bag and in the fridge for another night .
Day of the smoke I let the loin warm up a bit at room temp , then ran the Auber at 80 * with smoke for 4 hours , stepped up to 140 for another 4 , smoke still goin ran out right about the 7 hour mark . 12 " tube in a mailbox . Temp bumped to 165 , no smoke closed the damper . I pulled right at 145 . Color was good . Smoke was good . Meat was on the dry side . I did cut into it to early . Anyway , I smoked this a week ago . After letting it sit in a zip lock for a week . Whole different deal . Nice and moist . Not as good as the picnic or butt . But really good for a loin .
Pics came out not so good . Flash was throwin some weird colors on me .
Before the trim , and injected ready for fridge . Everything that did not stay in the loin got dumped in the bag . By the end of the 10 days it was sucked up in the meat .

Ham bag , and decided to net also to help round out the shape .

In the smoker .

Auber set to 140 ,,,

Some of the bag hung on to the meat . Should have brushed it off before the pic , but it comes right of .

Flash was showing some funky color on the slice , but it was like it should be .

Hand a sandwich for lunch today . More like ham than Canadian bacon . Very good .

So that's what I was after . I'll still do a dry cure for CB , but this injection makes a very good lunch meat .
Thanks .

 

[smokerjim]

looks good

 

[gmc2003]

I like sammies, and yours look good chop.

Point for sure.
Chris

 

[chopsaw]

Thanks for lookin and the likes . I wanted to see how the phosphates affected the texture of the loin along with the added veg stock . What goes in does not come out when cooked . Definitely needs a rest before slicing . I don't recall the amounts but I think I pumped a cup and a half of stock in it .

 

[zwiller]

Loin on deck. 5lbs. Injection is water, salt, sugar, MSG, STPP, cure, all at usual % rate. Only 7hrs smoke on this? I did 8hrs once and felt it lacked. Was thinking running 150F for like 18-24hrs and running smoke whole time. Crazy?

 

[chopsaw]

I smoked more for color on these . Wouldn't it be to finish temp on that long time frame at 150 ? I also think it makes the outside tuff for me

 

[Hawging It]

Dang! I'll take one with mustard, mayo bacon and stacked high with that meat!!

 

[jcam222]

Looks awesome. I bet that makes some very tasty sandwiches! What’s Dave’s veggie stock?

 

[HalfSmoked]

Wow I see this is an old thread how did we all miss it?
I know you were hiding it so we wouldn't come knocking on your door for a sammie. Nice job chopsaw.

Warren

 

[zwiller]

Dang, getting the netting on this one was a PITA and 10x harder than last time. Gonna try a trimmed 2L bottle and see if that helps next time. Rich, yours is so perfect!!! Loins are cheap here and I am planning on running a bunch until I am happy.

This one went 18hrs at 150F on beech to 135F and not sure how but the dust stayed lit the whole time. I think I need to widen the whole in mailbox... YES, there was some case hardening but it has relaxed in the ziplock now. Gonna rest a week and then turn into chops which will be roasted in some kraut. Plan to fool with a beech softwood pellet mix on one. https://www.tractorsupply.com/tsc/product/tractor-supply-pine-pellet-stall-bedding-40-lb

 

[Bearcarver]

Wow I see this is an old thread how did we all miss it?
I know you were hiding it so we wouldn't come knocking on your door for a sammie. Nice job chopsaw.

Warren

Yup, He kept it hidden until it was all consumed.
This is the first I saw it too!!
Nice Job, Rich!!
Like.

Bear

 

[dernektambura]

You definitely do know your bussines... good stuff...

 

[disco]

Looks great! A more "ham" texture would be great! Big like!

 

[chopsaw]

Wow I see this is an old thread how did we all miss it?
I know you were hiding it so we wouldn't come knocking on your door for a sammie. Nice job chopsaw.

Warren you can knock on the door anytime . We have a Amish community west of me . If you ever drive that far stop by .

Dang, getting the netting on this one was a PITA and 10x harder than last time.

I've been wanting to make something for awhile . I put the net on my right hand . Grab the loin right handed and pull the net with my left .

This one went 18hrs at 150F on beech

I really like beech . That loin looks great BTW .

 

[chopsaw]

Yup, He kept it hidden until it was all consumed.
This is the first I saw it too!!
Nice Job, Rich!!
Like.

Bear

Thanks John . That's me loin hoarder . Lol.

You definitely do know your bussines... good stuff...

Thanks for that comment . Some pretty good teachers around here .

Looks great! A more "ham" texture would be great! Big like!

Thanks . Don't know if you use the phosphates or not , but really helps the texture . Makes good sandwich meat .

 

[HalfSmoked]

Chopsaw Thanks for the invite will look you up if I get in the area.

Warren

 

[zwiller]

Thanks for the kind words (pity) Might try your hand trick next time. Yes, beech is pretty cool and works really well for that German/European vibe. Still in Oktoberfest mode here. Fried up latest batch of nurnberger last night. Getting there... Gonna do some test runs with pine pellets. Another member here "brican" is a pro german butcher and uses 2:1 pine to hardwood but will start with 50/50 first.

 

[HalfSmoked]

Thanks for the like chopsaw it is appreciated.

Warren