Smoked and Sous Vide Loin for Sandwiches

[CZN]

I took JC in GB 's suggestion of using 10% of the meat's weight in water to mix my cure which was 2% brown sugar, 2.2% salt, .25% prague power. I mixed the cure ingredients with the water then added to a vac seal bag with the meat. Into the fridge for 12 days, turning and massaging daily. Then it was into the smoker with a smoke tube for a couple hours before rebagging and into the bath for about 3.5 hours at 135F. I kept 1 bag out for sandwiches and breakfast ham and the rest went into the freezer. I decided to try this method because sometimes working with the dry cure on it's own gets sticky and messy while the added 10% water makes mixing the cure and getting it all into the bag nice and easy. Thanks JC in GB !

 

[BrianGSDTexoma]

Well done! Those sammies look great!

 

[chopsaw]

Wow . That's killer bud . Love me a pork sandwich . Those look spot on for my taste .
Thanks for posting . Really nice work on that .

 

[JC in GB]

I took JC in GB 's suggestion of using 10% of the meat's weight in water to mix my cure which was 2% brown sugar, 2.2% salt, .25% prague power. I mixed the cure ingredients with the water then added to a vac seal bag with the meat. Into the fridge for 12 days, turning and massaging daily. Then it was into the smoker with a smoke tube for a couple hours before rebagging and into the bath for about 3.5 hours at 135F. I kept 1 bag out for sandwiches and breakfast ham and the rest went into the freezer. I decided to try this method because sometimes working with the dry cure on it's own gets sticky and messy while the added 10% water makes mixing the cure and getting it all into the bag nice and easy. Thanks JC in GB !

That looks fantastic. YUM! So glad to hear that the 10% brine method worked out for you.

JC

 

[jcam222]

Man those sandwiches look killer!

 

[JLeonard]

Great looking sammichs!

Jim

 

[CZN]

Thanks all! And thank you too for sharing your knowledge and answering questions when we have them, much appreciated! After sharing with a few happy friends I've got another 15kg coming tomorrow and will do it all over again. Cheers

 

[CZN]

That looks fantastic. YUM! So glad to hear that the 10% brine method worked out for you.

JC

It worked very well and I'll be using it again tomorrow. Thank you!

 

[CZN]

Wow . That's killer bud . Love me a pork sandwich . Those look spot on for my taste .
Thanks for posting . Really nice work on that .

Thank you! They go down easy, that's for sure:)