Pork Lion Ham

[kevin pitzer]

Hi, I have a Weber Smokey Mt which I truly love. I stumped upon Harry Soo which I have found uses the same smoker winning many championships. Long story short, I have learned his way and used many of his recipes - Love them.

So I found one of his recipes that I really want to do, however I am questioning one key portion. For 2-3 lbs of pork lion the recipe calls for 8 teaspoons pink salt (cure #1) - WOW.
Does this seem correct? Has anyone ever done something similar? I am very hesitant with this seeing how it would be for Christmas dinner and would had to waste my time, money and be embarrassed.

Please help me ;)

http://www.slapyodaddybbq.com/2014/04/barbecued-pineapple-pork-loin-ham/

 

[pc farmer]

That's way to much cure. I would never do it. Nope.

 

[PerazziMx14]

Please remove

 

[kevin pitzer]

You might be right.
That would be much closer.

 

[pc farmer]

It was probably meant to be 1/8th teaspoon in lieu of 8 teaspoons.

2-3 lbs would be around 1/2 teaspoon. 1 teaspoon for 5 lbs.

 

[kevin pitzer]

Thanks - Would this still be correct with an additional

• 1-1/2 Cups kosher salt

Recipes states:

• Curing Brine (I used a digital scale to measure the quantities)
• 1 gallon cold water
• 1-1/2 Cups kosher salt
• 2 Cups brown sugar
• 8 teaspoons pink salt (cure #1)

 

[pc farmer]

Thanks - Would this still be correct with an additional

• 1-1/2 Cups kosher salt

Recipes states:

• Curing Brine (I used a digital scale to measure the quantities)
• 1 gallon cold water
• 1-1/2 Cups kosher salt
• 2 Cups brown sugar
• 8 teaspoons pink salt (cure #1)

My fault I didnt look at your recipe you posted. The amount I gave was for dry cure. SORRY.

Look at pops brine. This is similar.

https://smokingmeatforums.com/threads/pops6927s-wet-curing-brine.110799/

 

[kevin pitzer]

Thanks c farmer

Love the support

As I always say "That's what it is all about....People helping People":)

 

[pc farmer]

Thanks c farmer

Love the support

As I always say "That's what it is all about....People helping People":)

We are here to help. Great forum and members.

 

[motocrash]

A brine cure for 48hrs?

 

[myownidaho]

I was hoping for pictures of a Pork Lion. Lol!

These guys are sending you in the right direction.

 

[chopsaw]

That's almost 3 TBLS to a gallon of water ,, right ?

 

[motocrash]

That's almost 3 TBLS to a gallon of water ,, right ?

Yep,one tsp shy

 

[woodcutter]

Pop's guidelines goes up to 3 Tbs for 1 gallon of water. I assume the cure amount is jacked up to get the loin cured in 2 days. If your not in a hurry, I would brine it in Pop's brine with 1 Tbs cure#1 per gallon, inject it and give it a week. It works great for me.

 

[Rings Я Us]

This much..

Lol... I went for 4 tsp .. Or a heaping Tbsp I would say.. for my gallon of water .

 

[worktogthr]

You can use this thread as a guide to some great pork loin hams! @crankybuzzard has it all laid out for you. They are great as he makes them but you can always add ingredients to Pop's Brine to customize the flavor to your liking. Sometimes I add a few tablespoons of whole cloves

https://www.smokingmeatforums.com/t...-calls-them-cottage-hams.252185/#post-1611994

 

[motocrash]

This much..
View attachment 347563

Lol... I went for 4 tsp .. Or a heaping Tbsp I would say.. for my gallon of water .

I'm surprised none of the "seasoned citizens" haven't weighed in...

 

[kevin pitzer]

I was hoping for pictures of a Pork Lion. Lol!

These guys are sending you in the right direction.

LOL - Nice...Didn't realize that...Good catch :D

 

[kevin pitzer]

Harry Soo is such a nice man. I have contacted him before with questions and he is always so kind to take time and respond. So I emailed him to confirm his recipe and this is the response he gave me.

What do you all think???


The 8 tsp sounds right. You can confirm the amount on the link below.
They used 1/2 cup cure #1 for 1 gallon which is a lot more than what I used.
My recipe has been used by many and I have not heard that the amount is inaccurate
Nevertheless, when in doubt, I suggest you do a little test first as you can always make the brine ahead and use a cup of it to test on a small cut of pork for 48 hours.
Save the rest of the brine in the fridge for your big day as the brine is good for at least for a couple of weeks if not contaminated with raw meat.
I don't recommend going-live if you need guaranteed results at your Xmas event. I never test in a contest as it's not a good idea.
When I made the recipe, it was delish.
https://www.jamesbeard.org/recipes/brine-for-meats