Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: HighOnSmoke on December 16, 2018, 05:17:39 PM
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This is a repeat of a cook that I did about 4.5 years ago. I loosely followed the recipe from Harry Soo when he did his Barbecued
Pineapple Pork Loin Ham. I used a 2.25-pound pork loin from Compart Farms for this cook. I mixed up a brine consisting of 1
gallon of distilled water, 1.5 cups of pickling salt and 2 cups of dark brown sugar. I also used 3 teaspoons of Cure #1. In Harry’s
recipe he used 8 teaspoons and I really thought that was too much. I used the Wet Curing Calculator on Amazing Ribs for the actual
amount of cure I used.
I let it cure for 48 hours then soaked it in cold water for 2 hours to remove some of the saltiness. Here it is after I tied it for
shape and seasoned it with Kosmos BBQ Dirty Bird rub.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Pork-Loin-Ham-12-16-18/i-N7Snvp6/0/604b9d49/L/Loin%20Ham-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Pork-Loin-Ham-12-16-18/i-N7Snvp6/A)
I am using the Weber kettle today with the SNS, spin grate and drip pan. I am burning KBB with 2 chunks of apple wood. I am
shooting for a temperature of 250.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Pork-Loin-Ham-12-16-18/i-mwbp9Wx/0/50e1cbe6/L/Loin%20Ham-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Pork-Loin-Ham-12-16-18/i-mwbp9Wx/A)
After 35 minutes it is starting to get some good color.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Pork-Loin-Ham-12-16-18/i-pNZPhwL/0/99b643c0/L/Loin%20Ham-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Pork-Loin-Ham-12-16-18/i-pNZPhwL/A)
A little over an hour total and the loin is at 140 degrees. I will be resting it, covered with foil, for about 15 minutes.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Pork-Loin-Ham-12-16-18/i-tqqbWzj/0/87e3c830/L/Loin%20Ham-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Pork-Loin-Ham-12-16-18/i-tqqbWzj/A)
All sliced up and it has an excellent “hammy” color. The few samples I had were excellent!
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Pork-Loin-Ham-12-16-18/i-XkzHhV6/0/9fd56122/L/Loin%20Ham-5-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Pork-Loin-Ham-12-16-18/i-XkzHhV6/A)
My dinner plate with some mac n cheese (store bought frozen) and broccoli.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Pork-Loin-Ham-12-16-18/i-GZp8CCN/0/1a4f9fe5/L/Loin%20Ham-6-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Pork-Loin-Ham-12-16-18/i-GZp8CCN/A)
The loin ham turned out great! Not a predominant ham flavor but close enough to believe you were eating ham. Very moist, with
just the right amount of smoke. I recommend that you give this a try. At the prices of ham nowadays I find it is worth doing a loin
this way.
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Mike
Great cook looks like a winner.
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Another winner, Mike!!
Art
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That looks good Mike.
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Looks like an excellent cook
Sent from my iPad using Tapatalk
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Looks good Mike!
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Bookmarked ! ! !
BD
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Mike it looks great! I like doing these loin-hams for church luncheons, and the like because they're easy to slice and no waste. I cooked for a wedding this past September (150 guests). The groom wanted ham so I did four whole loins this style.
P.S. I agree that Harry Soo's recipe uses too much cure #1. You can also use the formula and/or recipe posted in the Ham Brining tutorial for these, same as a ham or bacon.
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Looks delicious Mike :P :thumbup:
Long ago I did a couple of pork loins and used a dry brine to make some "Canadian Bacon". It was easy and tasted wonderful ...
(https://www.smokinpetebbq.com/wordpress/wp-content/uploads/2018/12/CBacon2.jpg)
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Okay, Mike, I thawed out a 1 lb 13 oz. section of Pork Loin that I was planning to spin on the rotisserie for the family tonight. But, they had other plans, so I figured . . . . . . what the heck ! ! !
Keep in mind that I have never done anything like this before, so before I get started, where can I find pickling salt and Cure #1. Also, any other tips for a first timer would be appreciated.
BD
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Okay, Mike, I thawed out a 1 lb 13 oz. section of Pork Loin that I was planning to spin on the rotisserie for the family tonight. But, they had other plans, so I figured . . . . . . what the heck ! ! !
Keep in mind that I have never done anything like this before, so before I get started, where can I find pickling salt and Cure #1. Also, any other tips for a first timer would be appreciated.
BD
Pickling salt you can get at your local grocery store. The recipe called for kosher salt, but TentHunteR got me turned on to using pickling salt. I picked up Cure #1 from Amazon. Your local butcher may sell it too.
Check out TentHunteR's excellent tutorial on ham brining: http://www.letstalkbbq.com/index.php?topic=7137.0 This board: http://www.letstalkbbq.com/index.php?board=30.0 has loads of excellent information if you haven't seen it already.
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Big Dawg, you can use the Brown Sugar cure recipes I posted in the Ham Brining tutorial (for either a 20 or 30% injection). These (or any ham/bacon) are not hard to do at all. The only special equipment you will need is a meat injector. Even these are inexpensive at Walmart.
Like Mike said, I just get my pickling salt at Walmart, and I get my cure #1 from my local butcher.
If you want a little lower-salt product, cut back on the salt to 1/2 - 2/3 cup pickling salt per gallon.
If you're interested in a German style cure pork loin (known as Kassler Ripchen, or a Kassler style loin ham - flavored with coriander and juniper berry), let me know and I'll post the recipe.
Cliff
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On Amazon, I found Prague Powder, also calling itself Pink Curing Salt and Cure #1. Is that what I'm supposed to get?
Just want to make sure as this is my first attempt.
BD
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On Amazon, I found Prague Powder, also calling itself Pink Curing Salt and Cure #1. Is that what I'm supposed to get?
Just want to make sure as this is my first attempt.
BD
Yes, Prague Powder #1 is one brand of Cure #1.
There's also DQ Cure, #1, as well as some other brands. The main thing is it will contain salt and 6.25% Sodium Nitrite. Most often it will also contain red dye to make it look pink so it's not confused with regular salt.
Do NOT confuse it with Cure #2 (Prague powder #2, DQ Cure #2, etc.) which is also pink. Cure #2 contains a different amount of Sodium Nitrite as well as Nitrate. It is used for dry-cured (fermented) sausages.
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Thanks ! ! !
BD