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Post by jimz on Nov 9, 2017 14:18:17 GMT -6
I made this last week. Should of posted earlier. Instead of smoking a cured pork loin, I felt like cooking the pork in water to make a cooked ham/loin. This is a 2 pound 11 ounce boneless pork loin in the cure. I think this is about day 4 out of 7 days it will be curing. Day seven and the pork loin is ready to cook. I studded it with some cloves. In the pot of water it goes. I'll bring this up to a hard simmer, then I put the the pot uncovered in a 225 degree oven to cook low and slow. Out the oven she comes at 145 degrees. Wrap in plastic wrap to hold in the moisture. Temp went up to about 150 deg. before it started climbing back down. Sliced off a few pieces to make a test sammie. Looking good. This is love, to a cook! The following day I sliced the rest of the cured pork loin up. Wrapped all of the loin in 3+ ounce portion and in the freezer for future sammies and cooks. I think next time I will leave the pickling spices out of the cure, just to see the taste difference.
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Post by Cajunate on Nov 10, 2017 7:48:29 GMT -6
Nicely done Jim!!!!! Can that be eaten as it is or does it need to be cooked at all? I bet it would be really good with some smoke added. Ever try that? Mmmmmmm......
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Post by jimz on Nov 10, 2017 14:11:43 GMT -6
Nate, the cured loin is fully cooked to 145, and ready to eat. Sammie from the test slicing on homemade bread, of coarse. This was a week ago Tuesday. I did not want any smoke flavor in this one, Nate. I wanted deli cooked ham or some times called boiled ham. The last 3 loins I cured, I smoked on old faithful. They were very good smaoked. I would tell you to go to the BBQ Section and take a look of those post, but you know what photo bucket did to us, AAAARG.
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