Got me a whole pork loin
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4420_zps527b7635.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/pork/100_4420_zps527b7635.jpg.html)
Trimmed up
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4421_zps00598da8.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/pork/100_4421_zps00598da8.jpg.html)
Made up my brine and cooled with a bit of ice
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4422_zpsc2c1116f.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/pork/100_4422_zpsc2c1116f.jpg.html)
Cut off a couple butterfly loin steaks and got the rest for a bath in the brine
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4423_zps9cda0866.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/pork/100_4423_zps9cda0866.jpg.html)
Every body in the pool
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4424_zps940bb01d.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/pork/100_4424_zps940bb01d.jpg.html)
Overhaul the meat and stirr up the brine every night for a week,,,the temp is perfect
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4429_zps078fa798.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/pork/100_4429_zps078fa798.jpg.html)
Here they are after three days
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4431_zps05e81689.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/pork/100_4431_zps05e81689.jpg.html)
At the end of the week all rinsed off and in the net,,,,no water soak required to remove the salt when using the brine
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4442_zps6b4d3fd6.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/pork/100_4442_zps6b4d3fd6.jpg.html)
Hang in the fringe over night to let the flavors and salt equalize
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4453_zps4eb96505.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/pork/100_4453_zps4eb96505.jpg.html)
Here we go!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4454_zpsba563155.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/pork/100_4454_zpsba563155.jpg.html)
After 2 hr of Hickory with the smoker set at 200 and pulled out when the it hit 140,,,Oh Ya!!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4472_zps5e312ff9.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/pork/100_4472_zps5e312ff9.jpg.html)
After a little bloom time, wrap in plastic and throw in the fridge for 48 hr
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4473_zps5e18e0e9.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/pork/100_4473_zps5e18e0e9.jpg.html)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4475_zpsa929ec6f.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/pork/100_4475_zpsa929ec6f.jpg.html)
Time to slice,,,,,,,Kaylee likes to hang out with me
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4480_zps0d4b7d56.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/pork/100_4480_zps0d4b7d56.jpg.html)
All sliced up
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4481_zpsa27d10ab.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/pork/100_4481_zpsa27d10ab.jpg.html)
Ready to package,,,,,,,,seven 8 oz piles and the trimmings,,,,Im thinkin pizza for them trimmings
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4482_zps4891b8f2.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/pork/100_4482_zps4891b8f2.jpg.html)
And done
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4483_zps2110ada4.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/pork/100_4483_zps2110ada4.jpg.html)
Gooood stuff!!
OK Longhair you planning on sharing this magical brine of yours? ;D
yea Curt fess up the solution
really looks good, bet it taste good too.
Oh yeah!!
Looks Awesome Curt, I see Eggs-Benedict in the future :)
Curt, that bacon looks great.
Looks awesome!
This is on my short list.
Hmm looks like the same brine I use mate im gonna guess , molasses , bay leaves , black peppercorns and maybe chilli flakes ??? I use chilli flakes oh and salt and sugar of course ..
Wish that was my counter top, not yours! Looks fantastic! My hat's off, Bacon Master!
Looks great
Sent from my iPhone 5 using Tapatalk
What kind of fridge has a power outlet inside? Can I get it at Home Depot?
Nice looking bacon
I'm with 10 pt. If ya don't fess up the brine info I'ma gonna senda Quido down ta see ya! ;D
Good looking bacon! :)
Hey, the pics disappeared!
Anyway, Hy-Vee has pork loins on sale for $1.88/lb.
Guess what I'm doing this weekend? ;)
Quote from: destrouk on April 15, 2013, 09:48:46 AM
Hmm looks like the same brine I use mate im gonna guess , molasses , bay leaves , black peppercorns and maybe chilli flakes ??? I use chilli flakes oh and salt and sugar of course ..
Close ;D
Back Bacon Brine.
1 Gallon distilled water
2 1/2 tea cure #1
1 cup Morton coarse kosher salt
4 bay leafs crushed
1 cup dark brown sugar
1 Tab granulated garlic
1 rounded Tab whole allspice
1 rounded Tab whole juniper berries
1 rounded Tab whole black pepper corns
3 Tab cajun spice
1/4 cup pure honey
1/4 cup Jack Daniels
Dump all the spices but the cure and honey in a 3 quart sauce pan and add 2 qt of the above water then bring to a boil, turn down heat and simmer 20 min. This really brings out the flavors.
Allow to cool then pour in your brining bucket and add the rest of the water, stir well and place in the fridge till the brine is 40 F add the cure and honey.
Now put in your back straps and hold down with a plate, allow to cure for 1 week.
Rinse well, place on a rack over a rimmed pan and place in the fridge uncovered over night.
When ready to smoke let the meat come to room temp and heat the smoker to 225 F
Smoke for 3 hr and remove when the IT hits 145 F
Allow to cool at room temp, wrap in plastic and place in the fridge for 48 hr to let the flavors marry.
Slice and enjoy.
Thanks for the recipe! Gonna try for sure.
This sounds awesome.
what size are you using ?? 10 lb slabs ??
Quote from: destrouk on April 22, 2013, 11:39:24 AM
what size are you using ?? 10 lb slabs ??
What ever a whole loin weighs ;D
When using a brine it should weigh 50% as much as the meat being cured
One gallon of water weighs 8 lb so the brine will cure up to 16 lb of meat