Decided to finally give this a try. Trimmed the fat off the loin and then cut in half. Weighed them and to my surprise both were 2.25 pounds.
They each got
22.5 grams of sea salt
22.5 grams turbinado
2.4 grams of cure #1
One I made like shooter Ricks except the onion powder we were out and the other one got just 1/3 cup Apple cider molasses. Followed a tip from Mikey and took each spices and made a slurry with a 1/4 cup water. Got everything dissolved and poured into the bag with the loin. Then I rubbed my meat for awhile and put in the fridge. They were a little thicker than 2 inches so I'm figuring a day per1/4 inch should be 5 days and add 2 to be safe for 7 total days in the fridge. Does everything look good so far with my numbers? Any advice is appreciated. Not sure if I'll smoke them or do them in the oven. I'll decide later.
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"Life's to short to let the little shit bother you"
Look good, and 7 days should be fine.
Make sure to rinse and give a fry test when they are ready to make sure they aren't too salty for your tastes.
If they are give them a good 4 or more hours soak in filtered water changing at least once during.
Numbers are good.
Time is good (I would probably do 8 or 9 days, but 7 should be fine).
I would definitely smoke it low & slow to an internal of 150˚. Then you can eat it cold, or just warm it up a little (my favorite way).
Only thing I see wrong----Need a lot more (Next time!!!)
Numbers are good.
Time is good (I would probably do 8 or 9 days, but 7 should be fine).
I would definitely smoke it low & slow to an internal of 150˚. Then you can eat it cold, or just warm it up a little (my favorite way).
Only thing I see wrong----Need a lot more (Next time!!!)
Bear
I can go 8 or 9 shouldn't be a problem. The reason I might so it in the oven is just the ease of it. I might have trouble getting my fridge low enough. I think I could run around 200 with a lot of babysitting. I could get the Bradley out but I didn't like the wood puck smoke.
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"Life's to short to let the little shit bother you"
I can go 8 or 9 shouldn't be a problem. The reason I might so it in the oven is just the ease of it. I might have trouble getting my fridge low enough. I think I could run around 200 with a lot of babysitting. I could get the Bradley out but I didn't like the wood puck smoke.
I would calculate that size to be cured 7, 8, or 9 days. I prefer 8 or 9, but 7 should be fine. I would not cure those 2 pieces for less than 7, but more than 9 wouldn't hurt. Overcuring won't hurt, unless you use too much salt, and then you could soak it if you had to.
If 200 is as low as you can get, that should be fine too. The only thing wrong with using 200˚ or higher is you won't have as much time to put smoke on it, but IMO it's still better than no smoke at all, in the oven.
But that's me----I admit----I'm a smoke hound!!!
I would calculate that size to be cured 7, 8, or 9 days. I prefer 8 or 9, but 7 should be fine. I would not cure those 2 pieces for less than 7, but more than 9 wouldn't hurt. Overcuring won't hurt, unless you use too much salt, and then you could soak it if you had to.
If 200 is as low as you can get, that should be fine too. The only thing wrong with using 200˚ or higher is you won't have as much time to put smoke on it, but IMO it's still better than no smoke at all, in the oven.
But that's me----I admit----I'm a smoke hound!!!
Bear
Thanks bear, I'll play with the smoker this weekend and see how low I can go. I'm hoping I can get it to run about 160 cause I got a turkey coming up next. I'm really hoping to hit it with a little pear wood.
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"Life's to short to let the little shit bother you"
Been rubbing my meat twice a day and will be ready to cook tomorrow. Planning on smoking it with pear unless something comes up then I'll do it in the oven tomorrow night. I've noticed something, I added 1/4 c water to dissolve the ingredients and to get the cure mixed good. Now shooter Ricks I got a little moisture half way through and then it disappeared, which I read is what it'll do. The one that got Apple cider molasses gained water halfway through also, bit it hasn't disappeared. Is this okay? Also when forming the pellicule is it all right to put on a wire rack and have a fan blow on it, if so typically how long does that take? If its better to do it in the fridge I can wait till Thursday to take it out and smoke Friday. Just don't have time to smoke Thursday.
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"Life's to short to let the little shit bother you"
I've cooked CB at 250˚, usually only takes 4 hours or so. And I've been happy with the smoke flavor from that cook. I'd much rather do it at 250˚ in a smoker vs. in the oven at a lower temperature. I'm also confused, I thought turkey had to be cooked at a higher temperature so it's out of the danger zone within 4 hours.
I've cooked CB at 250˚, usually only takes 4 hours or so. And I've been happy with the smoke flavor from that cook. I'd much rather do it at 250˚ in a smoker vs. in the oven at a lower temperature. I'm also confused, I thought turkey had to be cooked at a higher temperature so it's out of the danger zone within 4 hours.
The CB looks good, and it's highly addictive.
I should've mentioned the turkey I'm gonna brine with cure #1. I like the flavor of a cured turkey than plain smoked turkey. Thanks for the suggestion on temps.
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"Life's to short to let the little shit bother you"
Took them out Friday night, rinsed and did a fry test. Perfect as far as saltiness. We really liked shooter Ricks, but the one with the apple was way to sweet and I was worried I'd have to toss it. Smoked them at 200 on Saturday for a couple of hours until IT hit 150 pulled then wrapped and put in the fridge. Sliced this morning and was very pleased with the taste. Shooters is still the favorite, however the apple's sweetness really mellowed and has a good taste. Better than I thought it would be. Thanks for looking and all the help pics in original post.
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"Life's to short to let the little shit bother you"
Been rubbing my meat twice a day and will be ready to cook tomorrow. Planning on smoking it with pear unless something comes up then I'll do it in the oven tomorrow night. I've noticed something, I added 1/4 c water to dissolve the ingredients and to get the cure mixed good. Now shooter Ricks I got a little moisture half way through and then it disappeared, which I read is what it'll do. The one that got Apple cider molasses gained water halfway through also, bit it hasn't disappeared. Is this okay? Also when forming the pellicule is it all right to put on a wire rack and have a fan blow on it, if so typically how long does that take? If its better to do it in the fridge I can wait till Thursday to take it out and smoke Friday. Just don't have time to smoke Thursday.
Rubbing yer meat twice a day could cause blindness........
My first attempt at canadian bacon
I would recommend smoking also.
!
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