- May 12, 2011
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Great Post and I agree that a Dry Rub Cure is quite good but the convenience of Brining is usually the winning technique...JJ
Thanks, Chef JimmyI noted most people used brine but I am bull headed and had to try it myself.DiscoGreat Post and I agree that a Dry Rub Cure is quite good but the convenience of Brining is usually the winning technique...JJ
That's exactly the reason I did my comparison - I like the way you thinkThanks, Chef Jimmy I noted most people used brine but I am bull headed and had to try it myself.Disco
Har! I have never been complimented for my thinking before! People have been scared by it but have never complimented it! Thanks.That's exactly the reason I did my comparison - I like the way you think
Those are very kind words Thanks bajabarrister. I suggest you post whatever you try with Qview. I only started smoking last fall and I have learned so much from the comments to my posts.Very concise, clear and well thought out tutorial. As soon as the loins are on sale, I gotta try it! Thanks, Bajabarrister
Thanks for reading. The bacon cured through in 12 hours?When I have made Canadian Bacon I have only brined it for 12Hrs.
I will have to try it with the longer time.
Thanks for the tutorial.
Will try it and see how I like.
Tucson Joe
Thanks for reading. The bacon cured through in 12 hours?
Disco
Har, it is still better than 10 days!Boy did I make a Mistake!!!!!
It sits in the brine for 48hrs, not 12.
12 hrs in the fridge to get the pellicle.
Sorry for the wrong times.
Tucson Joe
Believe me, I would leave the fat on given my choice. Sadly, I have a doctor and She Who Must Be Obeyed telling me that I will trim the fat.Excellent post Disco! I dream of getting Loins with that nice of a fat cap, and you cut it off. The horror!!! Just kidding...Great Job
Pork loins were on sale last week @ $1.99 lb - perfect timing to give this a whirl. I bought a 13 lb one and I have 2 pieces dry curing and 2 in your brine. I trimmed the fat from one "Canadian Bacon" dry curing and left all the fat on the rest, cause "He Who Supplies the Funds" likes fat on ham etc. I'll be ready to continue on with your recipes around the 10th or so.Believe me, I would leave the fat on given my choice. Sadly, I have a doctor and She Who Must Be Obeyed telling me that I will trim the fat.Excellent post Disco! I dream of getting Loins with that nice of a fat cap, and you cut it off. The horror!!! Just kidding...Great Job
Disco
Great, Alesia! I look forward to your opinion as to the difference. One correction though, I did come up with the rub I like but the brine is a small variation on Pop's brine, not mine.Pork loins were on sale last week @ $1.99 lb - perfect timing to give this a whirl. I bought a 13 lb one and I have 2 pieces dry curing and 2 in your brine. I trimmed the fat from one "Canadian Bacon" dry curing and left all the fat on the rest, cause "He Who Supplies the Funds" likes fat on ham etc. I'll be ready to continue on with your recipes around the 10th or so.
Give it a go. I have come to the point I do hams in a brine and bacon in a dry cure.
You know Disco I have done tons (literally) of Carolina style pulled pork but I may just have to try this...