Enhanced pork loin

[Habanero Smoker]

I don't think I over analyzing anything. I enjoy know how things work.  :) I just answering a question, based on how the curing reaction works.

And in this case, as I have stated earlier I do encourage people to experiment.

[SiFumar]

This is what I decided to do.  Cut a 1lb hunk off.  Rinsed it off and soaked in cold water for 1 hr changing the water once.  Patted dry.  Used 1TBS basic cure, 1/2tsp gran garlic, 3TBS light brown sugar, 1tsp ground black pepper.  Rubbed good, placed in bag for 5 days.  Will be turning and massaging every day.  All I can do is a little experiment, and it's only a lb.  Will let y'all know how it goes. 

The exact wording on pkg is, Contains up to 12%solution,and Ingredients: Pork Loin Roast, water, salt.

Thanks for all the comments....I sure didn't know what I was getting into with this.  The rest of pork will just go into plain roasts and a few chops....can't go wrong there.

[viper125]

Well after reading Hab's post. And the man definitely knows his stuff on curing. I would of probably added equal amount salt and sugar If that cure is pink salt. If its Morton's tender quick probably not. But either way, I like experiments. LOL Lots of pics would help too!

[Habanero Smoker]

SiFumar,

Glad to see you are trying this. It's going to be a pretty thin cut of meat, so it should cure, and the soaking definately will help.

Since the brine does not contain any sodium phosphate and La Quinta has cured them, I may try to cure one one of these days; if I can find a smaller one.

[La Quinta]

Try one Habs...just give a pound a whirl...I will be interested to see what you think...after all I use your recipe with them and send people home after breakfast with a chunk... so...I think it works? 

[Habanero Smoker]

A cut as small as a pound may not determine anything; because that cut will be on the thin side. So I will be looking for a cut 3 - 4 pounds and at least, at least 2.5-inches thick.

I don't like enhance pork to begin with, whether or not it has sodium phophate. This will be experimental only, and if it works to my satisfaction, I will definately be sending people home with it.  :)

[viper125]

Hab you can always have my address if you need to get rid of your experiments!  :)

[Habanero Smoker]

I have too many relatives. So that places you pretty far down the list, and plus I wouldn't have to pay postage.  :)

[viper125]

 :-\ :-\ :-\  Hmmmm well you can't blame a man for trying. I also bet you don't have to twist their arms either. LOL ;)

[SiFumar]

The piece of loin I cut was 2"thick 5"long.  What I didn't like about it, was the meat felt kinda mushy to start with.  After the soak it did feel firmer.  Took picture of it after 1 day of curing and there is a bit of liquid, 2nd day is a bit more and it feels firmer.  Will up date again.
 

[viper125]

Still watching! ::)

[La Quinta]

It will work fine...

[SiFumar]

Here is the finished "enhanced" CB. All I did was rinse off, pat dry, put in smoker to dry while  heating up, 2hrs hickory


After overnight in fridge.


It seemed to shrink a bit more than un-enhanced.  Flavor was good, texture off.  Was not salty.  I would not go out of my way to use enhanced again.  It was worth trying.

[viper125]

Did you cure and add spices to this. If so how much if you dont mind me asking.

[SiFumar]

 Used 1TBS basic cure(Hab's), 1/2tsp gran garlic, 3TBS light brown sugar, 1tsp ground black pepper.  That's what I usually use for CB.  Well except I usually use only 1 Tbs brown sugar per pound, but added the extra to see how it would be.  Made a more sticky hammy crust.