I just took the loin out of the ziplock bag and gave it another rub with 1 T sugar cure and 2 T dark brown sugar, 1/2 t onion, 1/2 t garlic powders.
Back in until sunday when i will smoke with maple in my BS.
After 1st rub.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4745.jpg)
2nd rub.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4746.jpg)
nepas
I can't wait to see the final product.
Looking good, do you slice it thin when done?
I'm doing a whole loin not sure if I'll finish it Sat or Sun.
Looks like the first application of cure has allready started working, now some brown sugar, onion and garlic powder with another rest, this thing is going to be goood and sweet.
I did one a wile back that had allot of fat running through it, the rub was real close to what you are doing but the second rub had molasses in it
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Aug08_0001.jpg)
Quote from: OU812 on October 08, 2009, 03:19:27 PM
Looks like the first application of cure has allready started working, now some brown sugar, onion and garlic powder with another rest, this thing is going to be goood and sweet.
I did one a wile back that had allot of fat running through it, the rub was real close to what you are doing but the second rub had molasses in it
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Aug08_0001.jpg)
That CB looks good OU.
I think i am going to put mine in the smoker tomorrow ;D
nepas
Both of those look great Nepas and Pens.
HR
Got the CB loin all rinsed and soaked. Sitting on the rack going in the fridge to get pellical (NO PETE) :D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4771.jpg)
nepas
Mine are about to come out of the soak and the ready for air drying in the fridge.
Quote from: pensrock on October 10, 2009, 07:31:34 AM
Mine are about to come out of the soak and the ready for air drying in the fridge.
Greg what wood are you going to use?
nepas
I would suggest Hickory myself Rick.
Rick, I used maple sugar instead of brown sugar, so I'm going with maple wood also. They are smoking away right now.
First pic is the bacon rinsed after in the dry brine for six days. Rack going into the fridge to allow the surface to dry. I also coated the surface with black pepper.
(http://i253.photobucket.com/albums/hh46/pensrock/bacon/can_bacon001.jpg)
This pic shows the bacon going into the smoker, temp 225 F. Going for 2hr 20 min of maple smoke then heat till IT is 135 or so.
(http://i253.photobucket.com/albums/hh46/pensrock/bacon/can_bacon002.jpg)
More to come later.
Looks good Greg.
My loin has been if for about an hour. I think next time i will roll and tye it.
nepas
I rolled and tied the last one, but to tell you the truth, I could not taste any difference. ;D
The last one I made I used for xmas gifts so I tied it to make it look nicer.
Greg, I see I aint the only one that forgets to clean his V tray after every smoke! :D :D ;D ;D
Well IT = 138, took out of the smoker and now resting to cool before slicing.
(http://i253.photobucket.com/albums/hh46/pensrock/bacon/can_bacon.jpg)
10.5, did not forget, just too lazy. ;D ;D
Actually I only clean it about every 3-5 smokes, depending on what I'm making.
Tying helps the meat cook more uniformly.
Well my loin CB is done, resting now to cool before wrapping for a few days.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4784.jpg)
nepas
Looks great Rick.
Heres mine all sliced and ready to vac seal tomorrow.
(http://i253.photobucket.com/albums/hh46/pensrock/bacon/can_bacon004.jpg)
I will vist Pens house tomorrow and Nepas the day after.
HR
You welcome anytime HR. NEPAS and I live about 3-1/2 hours apart.
WOWSERS Greg
Mighty nice CB there. I'm wanting home made CB egg McMuffins ;D
I have mine wrapped right now for a couple days then i'm going to slice it up. I think if my finances are good next month i will do some CB for gifts.
nepas
Canadian Bacon and Eyeballs for breakfast sounds really good,
Tomorrow I will take the end pieces and chop up and maybe make an omelet or something.
A friend of mine and the guy he works for just went together to buy a Bradley, they are coming over for a little discussion tomorrow so I can show them a few things and answer any questions they may have. I already told them to get a Maverick, and they did order one. So I'll make sure they know to keep the vent open, why I have fire brick lining the bottom of mine, explain about PID's, preheating the smoker and the generator.... stuff like that. Oh and they work in a machine shop so they are making some puck savers, so I can explain how to use them and NOT to touch them while HOT! Like someone I know. ;D
Its like the cheese, I just could not wait anylonger ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4797.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4799.jpg)
Next time i break out the slicer :o
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4800.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4803.jpg)
nepas
I'd Hammer that!!!
Beautiful, as always Nepas!
C
Looks great Rick.
I scored a set of free puck savers today. Sunday a friend and his boss stopped by and I spent about an hour going over the Bradley do's and don'ts. Let them try the Canadian bacon and a couple cheeses. I explained what the puck savers were and how to use them. Since they work at a machine shop, they dropped a set off today for helping them out. Cool.
Great score on the puck savers pens
Both of you guys pork loins look delish, ahhhhh I can taste them now :D
Quote from: pensrock on October 12, 2009, 02:35:25 PM
Looks great Rick.
I scored a set of free puck savers today. Sunday a friend and his boss stopped by and I spent about an hour going over the Bradley do's and don'ts. Let them try the Canadian bacon and a couple cheeses. I explained what the puck savers were and how to use them. Since they work at a machine shop, they dropped a set off today for helping them out. Cool.
Cant beat that Greg ;D
Like they say up here in coal crackerville, If its free-Its for me :D :D
Thanks OU
I gave a pound of it to Carnie1 today.
nepas
Carnie1 is probably getting ready to head south for the winter, isn't he?