Pork loin and turkey breast. Should I add cure for deli meat?

[motolife313-2]

Got a frozen turkey breast, pretty sure there’s more to it than breast tho. Also a part of a pork loin. Want to smoke them around the 2nd-3rd next year. Is that enough time to cure and does it need it? Thanks. I’m planning on fully cooking them then slice them and freeze in vacuum bags

 

[WaterRat]

Got a frozen turkey breast, pretty sure there’s more to it than breast tho. Also a part of a pork loin. Want to smoke them around the 2nd-3rd next year. Is that enough time to cure and does it need it? Thanks. I’m planning on fully cooking them then slice them and freeze in vacuum bags

Not sure about the time but if you cure and smoke that pork loin you get Canadian bacon, which is cool if thats what you want.

 

[SmokinEdge]

That will work if you inject but not enough time otherwise. You don’t strictly need cure unless you can’t follow the 40-140 in 4 hour rule, although the cure brings a flavor and texture difference.

 

[motolife313-2]

Not sure about the time but if you cure and smoke that pork loin you get Canadian bacon, which is cool if thats what you want.

No. I don’t know that. I’m not a fan of Canadian bacon. Thanks

 

[motolife313-2]

That will work if you inject but not enough time otherwise. You don’t strictly need cure unless you can’t follow the 40-140 in 4 hour rule, although the cure brings a flavor and texture difference.

I plan on smoking at 250-275

 

[SmokinEdge]

I plan on smoking at 250-275

Then you are GTG without cure if you don’t want it.

 

[WaterRat]

No. I don’t know that. I’m not a fan of Canadian bacon. Thank

No. I don’t know that. I’m not a fan of Canadian bacon. Thanks

Just smoke it then, I’d brine it. Watch your temp like a hawk, 142 and off the heat, give it a good rest. Will dry out fast since theres so little fat.

 

[motolife313-2]

Ok, should be a fast cook then. was thinking about injecting both of them with butter. What do you think about that?

 

[jcam222]

Ok, should be a fast cook then. was thinking about injecting both of them with butter. What do you think about that?

I inject turkey breast and smoke often. Makes great luhc meat. I never cure it. You can do the same with the loin without cure unless you are looking for a more Canadian bacon or hammy result.

 

[SmokinEdge]

Ok, should be a fast cook then. was thinking about injecting both of them with butter. What do you think about that?

That will work with a fast cook no problem.

 

[motolife313-2]

Ok thanks for the fast help. I’ve got 2 11 pound pork belly’s curing now on day 9 and will probably smoke before I do these cuts and get it all done same day.