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Deli Style Ham -Sliced and Shaved- $100 bucks worth

woodcutter

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On 10-15 I bought 1 case of loins from Sam's Club. It weighed exactly 50lbs and was $1.99 per lb. I trimmed and quartered and injected the 6 loins with Pop's brine.

This is how I like Pop's Brine:

1 Gallon Water

1 Cup White Granulated Sugar

3/4 Cup of Brown Sugar

3/4 Cup of Kosher Salt

1 TBS of Cure #1 (Thanks once again Pops!!)

I used 2 buckets and put 1 batch it each and covered with a Ziplock bag full of water. This is the maximum amount of meat I can fit in 2 buckets and all I have room for in the extra fridge. Today is the 11th day and I'm going to smoke them tomorrow. I pulled them tonight, rinsed and put them on the sausage racks in front of a fan to form the pellicle. I'm planning on smoking until the IT is 142 then rest and then in the fridge. I'm going to smoke at a low temp to prolong time in the smoker to get some good smoke on them.

A couple of early pictures.



I'm smoking these a little earlier than I planned because I finally found a local place where I could buy pork sides and belly meat ($2.50 lb). They are defrosting and the brine buckets will be needed right away.
 

foamheart

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I'm in, and true to form my loin gets here tomorrow. As always a day late and a dollar short.

Man you getting ready for the halloween zombie invasion with all those loins?

I gotta know, was ya hand sore from all that injecting? LOL
 
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woodcutter

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I'm in, and true to form my loin gets here tomorrow. As always a day late and a dollar short.

Man you getting ready for the halloween zombie invasion with all those loins?

I gotta know, was ya hand sore from all that injecting? LOL
It was a lot of injecting.......I'm still ok.
 

disco

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Wow, Todd. I love smoked loins cut into a sandwich and it looks like you are heading to a storage problem. It is Canadian winter and they would store great here for a small percentage of the load.

Disco
 

woodcutter

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9 hours in the smoker and it is done. I haven't cut into it yet as it is resting in my gas grill away from Murphy. There was only a few drips in the drip pans so everything stayed in the hams. I hope I didn't dry them out keeping them on so long. Here are few more pictures.





Shaving and slicing commences tomorrow. ..........Thanks for looking!
 

GaryHibbert

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Geeeeeeeez

now I'm heading out to the kitchen for something to eat..............

Gary
 

pigbark

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Dammer man that's what im talkin about.. I need a extra fridge... That's a load n a half rite there... Get some rest, slicing, vacuuming is gonna take a minute... Looks awesome.. Mine second batch will be done this weekend, Pops and some dry cure Loin.. I blew the first batch due to over consumption of ice cold beer...

You aint playin around..
 

woodcutter

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I was going to be adult about it and wait until tomorrow but had to cut the smallest one and see. It is not even thinking of getting dry. Very moist, very tender and awesome Pop's flavor.


My camera sure doesn't like that ham pink color.
 

JckDanls 07

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I was going to be adult about it and wait until tomorrow but had to cut the smallest one and see. It is not even thinking of getting dry. Very moist, very tender and awesome Pop's flavor.



My camera sure doesn't like that ham pink color.
I was gonna say... where's the pink in color.... great job....
 

themule69

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Man Todd that should be enough to last the rest of the month. Nice color. I'll check back for the slicing.

Happy smoken.

David
 

waywardswede

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Woodcutter, those look awesome! One question on the time in the brine. You had yours in for 11 days, I saw a post from Pops that he uses 1 week per inch, and injects starting at 3".

I have a loin in Pops brine now, about 3" thick, injected and in for 2 weeks now. I was going to leave it in for another week but now I'm wondering if I should take it out sooner.

How did you decide on 11 days?

Thanks!
 

venture

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Pops strikes again!

You did him proud!

Getting a little cooler here.  Thinking about a couple of pork sirloins in the freezer.

Think I have some Canadian Bacon coming for the holidays?

Good luck and good smoking!
 

foamheart

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BTW Todd, I think I didn't comment on that beautiful caramel color you got with your smoke. Those are beautiful.

I just can't imagine that much at once. Impressive. Did you rub anything at all? Maybe a little oil? I know you how you believe in a good pellicle.

Excellent job my friend.
 
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woodcutter

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Woodcutter, those look awesome! One question on the time in the brine. You had yours in for 11 days, I saw a post from Pops that he uses 1 week per inch, and injects starting at 3".

I have a loin in Pops brine now, about 3" thick, injected and in for 2 weeks now. I was going to leave it in for another week but now I'm wondering if I should take it out sooner.

How did you decide on 11 days?

Thanks!
I picked up a pork side on Friday and needed get these out of the brine buckets. Pop's brine thread has some time goals in the first paragraph.

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

I have done some at 10 days before and they were cured and I always inject a loin or larger piece of meat.
 

waywardswede

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Todd

Thanks for the reply and the link.  I'm going to pull mine a little sooner than I had planned originally and get them in the smoke!  Thanks for taking the time to post your process, it really helps to actually see how everyone does this.
 

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