New Year's Party pork loins

[atomicsmoke]

I want to serve some cured cold smoked (then roasted) loins at a party on 31st.

2 loins (about 19lbs) in pop's brine (low salt, sans sugar).

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• atomicsmoke
• Dec 12, 2016

No aromatics in the brine. I will think of something at roasting time.

 

[pc farmer]

I am in great need of cured chops.

How long you curing them?

 

[atomicsmoke]

14-15 days

 

[SmokinAl]

They should be good!

Al

 

[redheelerdog]

Sounds and looks good, looking forward to party pics!

 

[smokin jay]

Sounds great!

 

[atomicsmoke]

Taking advantage of the winter. Curing in the garage. No need to fill the fridge with a big pail for two weeks.

 

[dirtsailor2003]

Taking advantage of the winter. Curing in the garage. No need to fill the fridge with a big pail for two weeks.

If I did that right now I'd have to to heat the garage to get it into the safe curing temps. It was 12f in my garage this morning!

 

[atomicsmoke]

Ha ha. Insulate the sucker. I can actually choose temperatures just by moving away from the door. It's negative (C).

It's no tropics here either....was 3F last night.

 

[disco]

Looking good. I'm with Case. If I left my cure outside I'd have a curesicle.

Disco

 

[atomicsmoke]

I took these out from pop's after two weeks. Did a fry test for salt - was just perfect. After 24h drying they went for a long cold smoke (oak, cherry, hickory).

 

[GaryHibbert]

I'm in for this.

Gary

 

[crankybuzzard]

Surely they are almost ready! :drool

 

[driedstick]

Sounds good so far. 

DS
 

 

[crazymoon]

AS, I'm in !

 

[redheelerdog]

Party time!

 

[atomicsmoke]

Long smoke...You can tell by the colour

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• atomicsmoke
• Dec 29, 2016

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• atomicsmoke
• Dec 29, 2016

Resting now...

 

[crankybuzzard]

You and Nepas are this biggest teases on this board! :laugh1:

 

[atomicsmoke]

Going in the oven

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• atomicsmoke
• Dec 31, 2016

 

[atomicsmoke]

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• atomicsmoke
• Jan 1, 2017

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• atomicsmoke
• Jan 1, 2017