This is similar to what Harry Soo of Slap Your Daddy BBQ made
here. I deviated somewhat from his
recipe as I brined a 3.25 pound pork loin in a Brown Sugar Brine Cure, which is from TentHunteR's Ham
101
tutorial. Harry Soo's was basically the same except I substituted pickling salt for the kosher salt and
used a little less of the brown sugar. I also only used 4 teaspoons of pink salt. The other main difference is
that I injected 2 cups of the brine into the loin. Thanks Cliff (TentHunteR) for the help. I left it in the cure for
3 days. This morning I rinsed it off and seasoned it with some Praline Topping from Cajun Injector. It was
then put back into the refrigerator for a few hours.
After tying the loin I put it on the WSM at 225. I am using KBB and a couple chunks of apple wood.
When the loin hit 138 I glazed it with the Pineapple glaze recipe from Harry Soo’s web site.
When it hit 145 I pulled it from the smoker. I poured the rest of the Pineapple glaze over the loin and
let it rest while I finished up dinner.
I put some of the leftover Pittsburgh potatoes from last night’s wing dinner and some pineapple chunks
on the WSM.
Pineapple is heated up, brown sugar melted and ready to eat.
The loin after decorating with the Pineapple and cherries and getting ready to be sliced.
Potatoes are heated up and off the WSM.
The loin ham is sliced!
Plated with some slow cooked (crockpot) green beans seasoned with some of my Cider Mill bacon. Just about
out of this and need to get a belly to make some more.
I was skeptical about getting that “ham” taste out of a pork loin. Not anymore! It was better than any real ham
that I have smoked. My wife, who is not much of a ham eater, stated that she liked this much better too and this
is the way I should be doing hams for now on. I agree! Really delicious and not as salty as a normal ham and much
easier on my wallet! I believe the key to getting the ham taste was injecting the brine. Injecting it really jump started
the curing as far as I am concerned. Thanks again Cliff for all your help and excellent tutorial! On a side note if I would
have left the loin in the brine for another 2 to 4 days it would have been Canadian Bacon.
