Post by jimz on Feb 28, 2018 13:55:25 GMT -6
I started the cure/brine on Saturday,2/18. Toasting a mix of pickling spices.
In goes a gallon of water, bay leaf, Dried Serrano peppers, and garlic. Forgot fresh ginger, oh well.
Next was the right amount of Kosher salt, sugar, and cure for a gallon of water. This will simmer on the stove for a while. I then put this in the fridge over night to chill.
Sunday morning, time to add a 2 + pound boneless pork loin to the pot. Will weigh the loin down with a bowl to submerge the loin . Seven days in this cure/brine solution in fridge, turning over once every day.
Monday, 2/26, the cured loin is ready. I coated the outside of the loin with coarse ground black pepper and hot Hungarian paprika.
Wood of choice today is
Lets get smoking.
I thought I took photos as it was smoking, but all I got was a photo of the temperature of the grill. I smoked the loin until it reached a internal temp of 145 degrees.
It was getting late in the day, so I wrapped up the Canadian Bacon and put it in the ice box. Tuesday evening, it was slicing time.
Looking pretty.
All done with the slicing. Got me a plate full. I did steal a few slices for tasting.
Wrapped up all those slices into portion size and froze, except what for I was going to have for dinner. Had a good time making this.
In goes a gallon of water, bay leaf, Dried Serrano peppers, and garlic. Forgot fresh ginger, oh well.
Next was the right amount of Kosher salt, sugar, and cure for a gallon of water. This will simmer on the stove for a while. I then put this in the fridge over night to chill.
Sunday morning, time to add a 2 + pound boneless pork loin to the pot. Will weigh the loin down with a bowl to submerge the loin . Seven days in this cure/brine solution in fridge, turning over once every day.
Monday, 2/26, the cured loin is ready. I coated the outside of the loin with coarse ground black pepper and hot Hungarian paprika.
Wood of choice today is
Lets get smoking.
I thought I took photos as it was smoking, but all I got was a photo of the temperature of the grill. I smoked the loin until it reached a internal temp of 145 degrees.
It was getting late in the day, so I wrapped up the Canadian Bacon and put it in the ice box. Tuesday evening, it was slicing time.
Looking pretty.
All done with the slicing. Got me a plate full. I did steal a few slices for tasting.
Wrapped up all those slices into portion size and froze, except what for I was going to have for dinner. Had a good time making this.
