Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: HighOnSmoke on April 20, 2014, 06:31:57 PM
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This is similar to what Harry Soo of Slap Your Daddy BBQ made here (http://www.slapyodaddybbq.com/2014/04/barbecued-pineapple-pork-loin-ham/). 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 (http://www.letstalkbbq.com/index.php?topic=7137.0). 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.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Brown%20Sugar%20Brined%20Pork%20Ham%20Loin/DSC_5180_zps3ecd3e59.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Brown%20Sugar%20Brined%20Pork%20Ham%20Loin/DSC_5180_zps3ecd3e59.jpg.html)
After tying the loin I put it on the WSM at 225. I am using KBB and a couple chunks of apple wood.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Brown%20Sugar%20Brined%20Pork%20Ham%20Loin/DSC_5183_zps036c6ea5.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Brown%20Sugar%20Brined%20Pork%20Ham%20Loin/DSC_5183_zps036c6ea5.jpg.html)
When the loin hit 138 I glazed it with the Pineapple glaze recipe from Harry Soo’s web site.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Brown%20Sugar%20Brined%20Pork%20Ham%20Loin/DSC_5188_zpsdb54a671.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Brown%20Sugar%20Brined%20Pork%20Ham%20Loin/DSC_5188_zpsdb54a671.jpg.html)
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.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Brown%20Sugar%20Brined%20Pork%20Ham%20Loin/DSC_5192_zps092231bf.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Brown%20Sugar%20Brined%20Pork%20Ham%20Loin/DSC_5192_zps092231bf.jpg.html)
I put some of the leftover Pittsburgh potatoes from last night’s wing dinner and some pineapple chunks
on the WSM.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Brown%20Sugar%20Brined%20Pork%20Ham%20Loin/DSC_5198_zpsb32f2f9b.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Brown%20Sugar%20Brined%20Pork%20Ham%20Loin/DSC_5198_zpsb32f2f9b.jpg.html)
Pineapple is heated up, brown sugar melted and ready to eat.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Brown%20Sugar%20Brined%20Pork%20Ham%20Loin/DSC_5200_zps277e8c9e.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Brown%20Sugar%20Brined%20Pork%20Ham%20Loin/DSC_5200_zps277e8c9e.jpg.html)
The loin after decorating with the Pineapple and cherries and getting ready to be sliced.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Brown%20Sugar%20Brined%20Pork%20Ham%20Loin/DSC_5203_zpsa199ff8c.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Brown%20Sugar%20Brined%20Pork%20Ham%20Loin/DSC_5203_zpsa199ff8c.jpg.html)
Potatoes are heated up and off the WSM.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Brown%20Sugar%20Brined%20Pork%20Ham%20Loin/DSC_5207_zps630394f1.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Brown%20Sugar%20Brined%20Pork%20Ham%20Loin/DSC_5207_zps630394f1.jpg.html)
The loin ham is sliced!
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Brown%20Sugar%20Brined%20Pork%20Ham%20Loin/DSC_5208_zps3228fdab.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Brown%20Sugar%20Brined%20Pork%20Ham%20Loin/DSC_5208_zps3228fdab.jpg.html)
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.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Brown%20Sugar%20Brined%20Pork%20Ham%20Loin/DSC_5211_zps1ad0e558.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Brown%20Sugar%20Brined%20Pork%20Ham%20Loin/DSC_5211_zps1ad0e558.jpg.html)
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.
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Excellent Mike! I looks perfect.
When we talked about this, I thought it was such a great idea that I did one too (it's on the smoker now)!
Great idea with the grilled pineapple too.
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Excellent Mike! I looks perfect.
When we talked about this, I thought it was such a great idea that I did one too (it's on the smoker now)!
Great idea with the grilled pineapple too.
Thanks Cliff! I am looking forward to seeing how yours turned out! I am really thinking hard about doing a
couple of these for the Gathering this year. Maybe we can tag team them!
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Man, that looks delicious.
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Wow HOS great write up and results. Just a great overall cook!
I saw on Foodwishes.com where he sorta did the same thing with pork loin chops, basically creating an individual little ham for each plate.
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Nice HOS, I do a Kassler Ham with loins and love it!!! Yours looks close, I love sandwiches from it and it freezes nice too. Don
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Great idea, will have to try this one
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Looks good, has to go on the to do list for sure.
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A very good informative post. I need to be trying this ;D
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Man, that looks delicious.
X2 ;)
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Man, that looks delicious.
X2 ;)
X3
i must go and clean the keyboard.
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Man, that looks delicious.
X2 ;)
X3
i must go and clean the keyboard.
X4!!!!!!
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Thanks everyone for your kind words. This was definitely a fun cook!
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Looks absolutely delicious - definitely on my list of "must try"
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Man, that looks delicious.
X2 ;)
X3
i must go and clean the keyboard.
X4!!!!!!
X5!
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Mmmmmmmmmmmm mmmmmm