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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.
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Post by Cajunate on Mar 2, 2018 7:59:18 GMT -6
That's a bunch of goodness going on there!
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Post by Deleted on Mar 2, 2018 9:46:23 GMT -6
Oh, yes You have to steal a few tastes. For quality control!
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