Canadian bacon started, equilibrium dry brine
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For anyone interested, I added some finished pictures and comments in my earlier pork loin post back on page 1
Paul
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For anyone interested, I added some finished pictures and comments in my earlier pork loin post back on page 1
processhead looks great. After injecting how long did you hold in the fridge before smoking?
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You all have got me motivated to try a cured smoked pork loin. This morning for the first time I began curing a 3.5 lb (56 ounce) boneless pork loin.
I chose to keep the ingredients very basic like I do on most new projects, my theory being, the fewer the variables, the easier the troubleshooting will be if something goes south. I figure that in future projects, I can add other ingredients if I am satisfied with the balance of salt/sweetness.
For this one, my ingredients are just salt, cure #1, and dextrose.I also chose to use the EQ method, but rather than use a dry brine, I dissolved the ingredients in a solution of water equal to 10% the weight of the loin (5.6 ounces of water). My decision to add water to the loin was to attempt to have a juicier finished product after smoking.
I used the diggindog calculator which I had converted to an Excel spreadsheet like Idaho Smokey discusses above. I adjusted the amount of cure ingredients to compensate for the weight of the added water. Using my Walton’s brine pump, I pumped loin with the entire brine amount, most of which remained in the loin.
I then bagged the loin and the small amount of liquid brine overflow, expelled air from the ziplock bag, and placed it in the refrigerator.
After a quick rinse I put the cured loin in the electric smoker and started it at 120 F with no smoke. After an hour I raised it to 140 and applied smoke for 2 hrs. Stepped up to 150 for 2 hrs. Then shut of smoke and raised the temp to 180 for 1 hour.
At an IT of 140 I pulled the loin out of the smoker, bagged it, and put in the sous vis for a quick finish at 150.Chilled the loin in cold water while still bagged and had a taste when it had dropped to 110.
Great balanced cured/smoked meat flavor and color, without any overpowering off flavors . Seems like a good starting point for future experimentation with other sweeteners or seasoning. Saltiness is just about where it needs to be to make everyone happy that will be eating it. I like it a just a little saltier, but salt can always be added, much harder to take away salt.
processhead those finished pics look great! Next one I make I will lean more towards your flavors. Excellent addition, thx for adding your results, really help make this thread useful with a lot of info!
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You all have got me motivated to try a cured smoked pork loin. This morning for the first time I began curing a 3.5 lb (56 ounce) boneless pork loin.
I chose to keep the ingredients very basic like I do on most new projects, my theory being, the fewer the variables, the easier the troubleshooting will be if something goes south. I figure that in future projects, I can add other ingredients if I am satisfied with the balance of salt/sweetness.
For this one, my ingredients are just salt, cure #1, and dextrose.I also chose to use the EQ method, but rather than use a dry brine, I dissolved the ingredients in a solution of water equal to 10% the weight of the loin (5.6 ounces of water). My decision to add water to the loin was to attempt to have a juicier finished product after smoking.
I used the diggindog calculator which I had converted to an Excel spreadsheet like Idaho Smokey discusses above. I adjusted the amount of cure ingredients to compensate for the weight of the added water. Using my Walton’s brine pump, I pumped loin with the entire brine amount, most of which remained in the loin.
I then bagged the loin and the small amount of liquid brine overflow, expelled air from the ziplock bag, and placed it in the refrigerator.
After a quick rinse I put the cured loin in the electric smoker and started it at 120 F with no smoke. After an hour I raised it to 140 and applied smoke for 2 hrs. Stepped up to 150 for 2 hrs. Then shut of smoke and raised the temp to 180 for 1 hour.
At an IT of 140 I pulled the loin out of the smoker, bagged it, and put in the sous vis for a quick finish at 150.Chilled the loin in cold water while still bagged and had a taste when it had dropped to 110.
Great balanced cured/smoked meat flavor and color, without any overpowering off flavors . Seems like a good starting point for future experimentation with other sweeteners or seasoning. Saltiness is just about where it needs to be to make everyone happy that will be eating it. I like it a just a little saltier, but salt can always be added, much harder to take away salt.
processhead That CB looks perfectly cooked very juicy.
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Have some wild turkey dry rubbed with Tender Quick and brown sugar that will get smoked on Sunday for my daughter. Made it before, but didn’t take notes and. hoping it turns out as well as last time. If my memory serves me right and it turns out well, I will post my recipe and results.
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Have some wild turkey dry rubbed with Tender Quick and brown sugar that will get smoked on Sunday for my daughter. Made it before, but didn’t take notes and. hoping it turns out as well as last time. If my memory serves me right and it turns out well, I will post my recipe and results.
Spidey that would be appreciated. Thanks
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You all have got me motivated to try a cured smoked pork loin. This morning for the first time I began curing a 3.5 lb (56 ounce) boneless pork loin.
I chose to keep the ingredients very basic like I do on most new projects, my theory being, the fewer the variables, the easier the troubleshooting will be if something goes south. I figure that in future projects, I can add other ingredients if I am satisfied with the balance of salt/sweetness.
For this one, my ingredients are just salt, cure #1, and dextrose.I also chose to use the EQ method, but rather than use a dry brine, I dissolved the ingredients in a solution of water equal to 10% the weight of the loin (5.6 ounces of water). My decision to add water to the loin was to attempt to have a juicier finished product after smoking.
I used the diggindog calculator which I had converted to an Excel spreadsheet like Idaho Smokey discusses above. I adjusted the amount of cure ingredients to compensate for the weight of the added water. Using my Walton’s brine pump, I pumped loin with the entire brine amount, most of which remained in the loin.
I then bagged the loin and the small amount of liquid brine overflow, expelled air from the ziplock bag, and placed it in the refrigerator.
After a quick rinse I put the cured loin in the electric smoker and started it at 120 F with no smoke. After an hour I raised it to 140 and applied smoke for 2 hrs. Stepped up to 150 for 2 hrs. Then shut of smoke and raised the temp to 180 for 1 hour.
At an IT of 140 I pulled the loin out of the smoker, bagged it, and put in the sous vis for a quick finish at 150.Chilled the loin in cold water while still bagged and had a taste when it had dropped to 110.
Great balanced cured/smoked meat flavor and color, without any overpowering off flavors . Seems like a good starting point for future experimentation with other sweeteners or seasoning. Saltiness is just about where it needs to be to make everyone happy that will be eating it. I like it a just a little saltier, but salt can always be added, much harder to take away salt.
processhead I am about to do another loin and was going to brine and pump it like you did… but just realized you didn’t list your salt and sugar amounts, just that it was right. Mune at 2.8% dry equilibrium start maybe a bit too salty, so hoping for your feedback and salt/sugar %s before I start! Thx
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Dave in AZ What a coincidence?!
I started another pork loin yesterday, only am doing a whole one this time. Here are the numbers I used.
While I used a dry cure calculator for the numbers, I pumped this one in a solution equal to 10% of the green weight of the loin. The weight of the water is added to the green weight of the loin when calculating the salt, sugar, and cure. So the loin was 6.6 lbs + .66 lbs water for a total of 7.26 lbs.Disregard references to bacon, belly etc. The calculator works for any cured meat.
Let me know if any of this needs clarification.
Paul
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Dave in AZ What a coincidence?!
I started another pork loin yesterday, only am doing a whole one this time. Here are the numbers I used.
While I used a dry cure calculator for the numbers, I pumped this one in a solution equal to 10% of the green weight of the loin. The weight of the water is added to the green weight of the loin when calculating the salt, sugar, and cure. So the loin was 6.6 lbs + .66 lbs water for a total of 7.26 lbs.Disregard references to bacon, belly etc. The calculator works for any cured meat.
Let me know if any of this needs clarification.
processhead perfect, thx! Yes I’m doing the same calculation, but using 20% water and pumping 10%, so I have plenty to go in bag around it.
Ok, I went with 2% brown sugar, 2.25% salt. Will add 0.1% each clove and allspice in bag after pump. Also going to use accelerator ascorbic acid, 2g, so < 0.1%. Waiting for brine to cool now… Im going to start a new topic for this so we have one for liquid pumped EQ. -
processhead perfect, thx! Yes I’m doing the same calculation, but using 20% water and pumping 10%, so I have plenty to go in bag around it.
Ok, I went with 2% brown sugar, 2.25% salt. Will add 0.1% each clove and allspice in bag after pump. Also going to use accelerator ascorbic acid, 2g, so < 0.1%. Waiting for brine to cool now… Im going to start a new topic for this so we have one for liquid pumped EQ.Dave in AZ
Sounds good. Will be looking forward to hear how it turns out.
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