Holiday Loins

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SmokinEdge

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Jan 18, 2020
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Western Colorado
I make loin ham with an inspired recipe that supposedly came out of the Black Forest region. The spice combination is a little strange for ham as is the process, but the results are very much inline with holiday flavors and is delicious fried for breakfast, a real treat.

These loin pieces weigh about 2.5 pounds each. Cured with a simple dry rub for about 10 days.

1.75% sea salt
.25% cure #1

That’s it for cure.
After the cure I mix up the seasonings which is a sugar base and apply as much to the meat as will stick, cover every inch of the meat like a sugar donut. Then on to a wire rack in the fridge naked and smoke tomorrow. This allows the sugar to dissolve and the spices to stick to the surface. I will do a light trussing on them tomorrow and hang in the smokehouse to warm smoke to IT of 145*F.

Spice mixture:
200g cane or white sugar
40g white pepper
10g nutmeg
10g mace
10g cardamom
Mix well in a bowl. I used about half of this mixture to coat the 3 pieces of loin. The rest can be saved for another run.

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Update tomorrow for smoke and a slice shot.
 
Last edited:
This looks very interesting. I've been playing around with different flavors on loins. What temp are you smoking it at?
 
In for the finish.
I love cured loin and make it very simple spiced. Others have requested more flavor including a Black Forest (my wife) varieties.
 
Can't wait to see the finished product.Just one of those things you know is gonna be good!
 
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