Got a loin all trimmed up this weekend.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_2426-1.jpg)
Made up 1 gallon of brine.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_2417-1.jpg)
Got the loin in the brine.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_2427-1.jpg)
Weighted down with a plate.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_2428-1.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_2429-1.jpg)
Gonna remove the loin and refresh (stir) the brine every night for a week.
Heres what they look like after 4 days in the brine.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_2435.jpg)
Those little hunks on the side will be sliced and make some good pork chops this weekend.
Looks like a nice start on some C.B. and chops!
Have some in vac bag dry curing now myself.
looking good
Bet those gonna look good with some grill marks on em. :D
Sent from my iPhone using Tapatalk
Looking good! Got a question though. Ive never use whole pepper corns I assume that's what those are. Wouldn't it be better to crush or grind to release more flavor? Just asking never used them as i said.
Quote from: viper125 on February 09, 2012, 01:08:04 PM
Looking good! Got a question though. Ive never use whole pepper corns I assume that's what those are. Wouldn't it be better to crush or grind to release more flavor? Just asking never used them as i said.
Yes those are whole pepper corns and whole juniper berrys.
I take part of the water for the brine, place in all the spices, sugar and salt, bring to a boil then turn down and simmer 20 min.
This brings out the flavors.
Add ice to cool then add honey and cure.
OK thanks I always figured you'd have to grind them. Good to know! Will try the bacon.
Heck Yeah!!!
Looking good Curt!
Got the loin all rinsed off, patted dry and hung up to drip awhile.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_2459.jpg)
Then hang in in the fridge over night.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_2460.jpg)
These will be vac sealed and froze for a cured pork chop dinner later.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_2458.jpg)
The next day pull the loins outta the fridge and allowed to come to room temp and form a pellicle
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_2465.jpg)
Cranked the smoker up to 225 F and threw in the loins with 2 hr Hickory then pulled when the IT hit 145 F.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_2466.jpg)
Allowed to cool at room temp for a couple hr then removed the net.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_2467.jpg)
Wrapped in plastic and back in the fridge for a couple days before slicing.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_2468.jpg)
Be back in a few.
Beautiful even color on that Canadian Bacon Curt.
Quote from: KyNola on February 13, 2012, 07:14:50 AM
Beautiful even color on that Canadian Bacon Curt.
Thanks Larry.
Tasty!
Oh yeah!!! Very nice Curt!
It smelled soooooooo good in the man room wile it was resting I almost cut into one of those bad boys,,,,,,,,,but had a shot or three insted. ;D
Then when wrapping in plastic I almost broke again,,,,,,,,yep took a shot,,,,,,or three. ;D
All sliced up
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_2475.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_2476.jpg)
All divided up in 8 oz portions, the bottom middle is the trimmings,,,,,,,all mine. ;D
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_2477.jpg)
Packed up for the freezer, ran outta bags and was low on the food saver rolls, so had to bulk package the rest.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_2478.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_2479.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_2480.jpg)
Note to self; replenish vac bag stock. ::)
Looks MIGHTY FINE!!!!
That looks great!!!!!
So after all the waiting and avoiding temptation did you finally get to eat some and was it as good as it looks?
Quote from: JZ on February 15, 2012, 09:33:54 PM
That looks great!!!!!
So after all the waiting and avoiding temptation did you finally get to eat some and was it as good as it looks?
I ate all the trimmings and it tastes better than it looks. ;D
The Cajun spice I put in the brine gives it a little kick but it still tastes just like Canadian bacon.
It was sooooooooo tender and very moist.
One of the nicest looking CB's that I've ever seen!!! Great Job. Gonna have to shoot for that money shot myself in my next effort. Kudos!!!
that does look very good curt
seemore
Smells REAL GOOD!Thank you.
Very nice CB, Curt!
That is some terrific looking CB. The fact that you also say it's also tender & moist convinced me.
Nice job!
You've inspired me to get some pork loins soaking in brine today...
We'll give it a smoke next weekend...
Kevin