Holiday Loins

[DougE]

Absolutely beautiful stuff right there.

 

[tbern]

All look amazing!! Nice job and thanks for sharing this!

 

[gmc2003]

Loooooking gooooood

point for sure
Chris

 

[civilsmoker]

Holy smokes.... (pun intended!) those look off the chart!

 

[GaryHibbert]

Looks great!!!
Gary

 

[SmokinEdge]

Slicing day.

 

[tbern]

That looks great, nice job!!

 

[Fueling Around]

Oh man! Perfect example of a dry cure.
How well does the after cure seasoning get into the finished product?

 

[SmokinEdge]

Oh man! Perfect example of a dry cure.
How well does the after cure seasoning get into the finished product?

Much the same as it does on pastrami. The flavors are right there but not over the top. This is a delicious spiced ham.

 

[jcam222]

Bookmarked!! Flavor profile sounds exceptionally good.

 

[SmokinEdge]

This recipe feels so wrong to me as I go through the motions, but the end result is very good, kinda crazy really but a very balanced salty/sweet and those spices are over the top.

 

[SmokinEdge]

Another small run getting ready for the holiday season. 11# of loins total, two in the spice mix and one with just pepper and garlic. These were cured with DaveO’s broth injection method. Very windy today and rain forecasted all day tomorrow so the smokehouse is out, will have to do these on the pellet pooper.

 

[jcam222]

In for the ride......

 

[civilsmoker]

Very nice

 

[SmokinEdge]

Cut shot and some in the frying pan. Had a little breakfast for supper. I’ll slice it all up later this morning.

 

[Fueling Around]

Nice.
I forgot about your thread. On the list for next spring. My wife loves the flavor of black forest ham.

 

[mr_whipple]

Dang that looks good. I bookmarked this when you first posted. I still haven't done it as I have a spiced loin recipe I really like. I'm almost out so what the hey....

 

[gmc2003]

Ummmm Goooood Eric

Chris