Pork loin... faomheart style.... Canadian bacon, made in America... Recipe added

[daveomak]

I believe warm Smoke, like I use (110° to 130°) has a closer penetration rate to Cold Smoking than it does to Hot Smoking.

Bear

You are correct... warm smoke penetrates closer to cold smoke than hot smoke..

 

[olecrosseyes]

Dave in your temp time/tables it states @ "135 (57.2) 36 min" and you say "When the meat gets to ~135 ish, I hold the meat in the smoker for an extra hour or longer to insure pasteurization ".
Is this just for insurance also I assume that the temp is allowed to rise above the 135 threshold just not to allow it to slip under the 135 temp, correct?

Sounds picky here and it seems to me to be common sense but I'm just clarifying here.

 

[daveomak]

The meat will hold it's temp for a long time... The smoker temp can vary... The longer you hold at a given temp, more bacteria etc. will die... The longer you hold at a given temp, food safety will increase as it could be adjusting for thermometers that are not accurate and cool zones in your smoker...
The data is correct for a given spot.... not the entire smoker due to inconsistensies...
The cool thing about this pasteurization.... The meat will not dry out or fat out at the lower temperatures and you will have a more palatable product.....
Anywho.... It's just insurance the product is safe....

 

[olecrosseyes]

I assume that the internal meat temp is allowed to rise above the 135 threshold just not to allow it to slip under the 135 temp, correct?

 

[daveomak]

Yep... Try to keep the IT temp of the meat at or above the desired pasteurization temp..

 

[olecrosseyes]

Thanks Dave, like I said common sense but I'm just clarifying here to be sure.

 

[jcam222]

That looks astounding Dave!! Color on its picture perfect and I bet taste was too.

 

[daveomak]

That looks astounding Dave!! Color on its picture perfect and I bet taste was too.

Yep.... It was moist and tender... BEST loin I've had...

 

[indaswamp]

Nice smoked loin Dave. I have not cold smoked CB yet, I usually smoke 130~150* for about 4 hours until the INT reaches 100*, then crank the heat to ~275* to finish them fast @140*. Then I shut the propane off and allow carryover to 145*. Then I pull 'em and allow to cool. It comes out moist and juicy....

Always learning new ways to cook different cuts of meat on SMF. Thanks for your post.

 

[daveomak]

I think the pictures show how moist and juicy this one was... and TENDER..
From my testing.... DO NOT wrap or vac pack meats while curing.. All the meats I have cured, when wrapped tight like in the netting, the meat couldn't relax and allow the ingredients to mingle... Makes a big difference.... Has something to do with the meat cells filling with what ever... They can't do that when bound up....

 

[Fueling Around]

I did a pork loin a month ago in (wet) brine (no added sttp) and no injection. Did add brown sugar midway in the cure.

I kept the smoking temperatures down and shooting for the 135° IT
Hit the 130's after 5 hours and got it to hold for an hour as it slowly crept to 141° before pulling.
I gave away most of that loin...


Not because it was bad, but to brag about the impressive results.
Rave reviews on the melt in mouth tenderness and pork flavor.

Thank you Dave.