For Easter, I plan on magically transforming pork loin to smoked quick-cured ham.Normally we buy ready to eat ham (Maybe Smithfield, or Kirkland, or Zabar's homemade) but my diabetic brother in law lately insists that there is sugar in all of those (I think there isn't, except in the optional glaze packet) and that they are baaaad for him.
SO - I bought a 10 lb boneless pork loin, cut it in two, and tonight put each half in a brine until tomorrow night. A seat-of-the-pants concoction of apple cider, water, kosher salt, bay leaves, allspice berries,peppercorns, garlic cloves, dried onion flakes, cut up clementine, and in one bag only, brown sugar.
Below is what one looks like in the bag in the foil pan in the other foil pan, in the fridge.
Tomorrow I will be dry-rubbing/quick-curing. Stay tuned
James
SO - I bought a 10 lb boneless pork loin, cut it in two, and tonight put each half in a brine until tomorrow night. A seat-of-the-pants concoction of apple cider, water, kosher salt, bay leaves, allspice berries,peppercorns, garlic cloves, dried onion flakes, cut up clementine, and in one bag only, brown sugar.
Below is what one looks like in the bag in the foil pan in the other foil pan, in the fridge.
Tomorrow I will be dry-rubbing/quick-curing. Stay tuned
James
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