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Just taking the loins out of the brine (10 days)





into the smoker





now the hard part waiting, they should be ready in about 8 hrs. Q view to follow

Looking good

Big Guy, you've got fantastic loins!

Wow that was a marathon smoke. finally got to 155 and I shut it down, I'll let it cool out in the smoker, air temps are around 35 F




more pics in the morning once cooled down.

Wheels wrote:

Big Guy, you've got fantastic loins!

Hmmm, his butts not bad either!

Big Guy,

If you were to pump them, you could reduce your curing period to 3 days. How much weight loss do you get from the Green weight to the finished product?


David

Epicurohn wrote:Big Guy,

If you were to pump them, you could reduce your curing period to 3 days. How much weight loss do you get from the Green weight to the finished product?


David

I do pump them but I am in no rush and kept them in for 10 days. I don't bother to weigh before and after I would think that would only be done if you are drying a product.

Here it is out of the smoker



all packaged up, almost



I had to try a little taste



on the plate



I smoked it with a 50/50 mix of cherry and maple, it gave it a wonderfull flavour.

BG,
Could you share what kind of brine you soaked the loins in, and what temp and how long you smoked them?
Thanks for your help
Sniper

Good lookin stuff, I have a backloin going in the smoker this evening for the same thing.

Have you ever made pea-Meal Bacon? same thing, unsmoked, coated with fine-ground cornmeal and fried to cook it instead of smoking it.

I am considering lopping off half the cured loin for that.

I do a dry-rub for my Canadian_style bacon, Less mess IMO

bates1sniper wrote:BG,
Could you share what kind of brine you soaked the loins in, and what temp and how long you smoked them?
Thanks for your help
Sniper

1 cup coarse salt, 1 cup brown sugar, 20 cups water, cure#1 at the rate of 1 tsp /5# of water and meat.
I start the smoker at 120-130 F for a few hours. then apply smoke and increase the temp to 160 F for another few hours, then increase smoker to 200 F and continue until an internal of 152F.

Nutczak wrote:Good lookin stuff, I have a backloin going in the smoker this evening for the same thing.

Have you ever made pea-Meal Bacon? same thing, unsmoked, coated with fine-ground cornmeal and fried to cook it instead of smoking it.

I am considering lopping off half the cured loin for that.

I do a dry-rub for my Canadian_style bacon, Less mess IMO

I make peameal too, my last batch was all peameal this batch was all CB.
great stuff either way.