austyn
Newbie
OK - That sounds brilliant although I would imagine that a loin is at least four to five inches thick so that could be 10 days - is that just too much for a domestic fridge?
Best
Austyn
Best
Austyn
Most of the Pork Loins I get are near 3" thick, or a little better. I don't like to cure things thicker than 3" without injecting, so in order to avoid injecting, (This may sound funny) I lean on them a little when curing them. Each day when I flip & massage them I press them down, flattening them, and that makes them less than 3" thick. That means they should get 10 days, so I give them about 10 to 12 days. I use a regular fridge, but I only use that one for meat. Your Kitchen fridge is fine as long as you have room to lay them flat in their own juices, and your fridge is between 34° and 40°. I keep mine at 37° + or - 1°.
OK - That sounds brilliant although I would imagine that a loin is at least four to five inches thick so that could be 10 days - is that just too much for a domestic fridge?
Best
Austyn
Necessity is the mother of invention, right? Due to limited space in my fridge, the fact I don't like to cure loins for three weeks or more, and prefer to have them cured in a week, here's what I do Bear.
Most of the Pork Loins I get are near 3" thick, or a little better. I don't like to cure things thicker than 3" without injecting, so in order to avoid injecting, (This may sound funny) I lean on them a little when curing them. Each day when I flip & massage them I press them down, flattening them, and that makes them less than 3" thick. That means they should get 10 days, so I give them about 10 to 12 days. I use a regular fridge, but I only use that one for meat. Your Kitchen fridge is fine as long as you have room to lay them flat in their own juices, and your fridge is between 34° and 40°. I keep mine at 37° + or - 1°.
Bear
Nice!!
Necessity if the mother of invention, right? Due to limited space in my fridge, the fact I don't like to cure loins for three weeks or more, and prefer to have them cured in a week, here's what I do Bear.
I cut a typical grocery cut 5 lb pork loin in half, then cut each half in half again lengthwise. You give up that nice round cut of the loin but it all works. No cut is more than 1 to 1 1/2" thick. I cure them for a week, massaging daily, then smoke 'em at 225F until 150F IT. Below is 10 lbs of loin I did a couple weeks ago after I took them off the smoker.
Thank You Larry!!!
John
Used your Extra Smokey Bacon steps for my first Bacon from Pork Belly and it turned out awesome. Thanks for the great directions.
Here is a link to my complete posting.
http://www.smokingmeatforums.com/t/229833/bacon-from-pork-belly-smoked-on-mes
Thanks again.
Larry
That's Great, Gary!!!
Gunna do this one again, Waiting on my pork belly
Gary
Speaking of BLTs, I wonder if I should bump this one up for all the BLT lovers.
We had BLT's yesterday for Breakfast, used my last Buckboard bacon, (Been out of Belly Bacon) Hoping my Pork belly will be in Monday.
Gary
Buckboard Bacon is made from a Boston Butt (the best part of the shoulder).
what is Buckboard bacon? Is it a different cut of meat? If it is a different cut, is that what I ask for?
Thanks Gary!!
Bearcarver has a complete how to Step by Step
Buckboard Bacon is from a pork shoulder and not the belly, Look at his Step by Step and it will explain everything
Gary
That's Great, 16Quer!!!Have a pork belly cured in Pop's brine since last weekend in the MES today. Using your warm smoke process again Bear with some of Todd's pitmaster blend dust. Many thanks for your step by steps Bear, I've used many of them!
Wow ! sorry to hear about you being in a wreck. Glad you are getting better. Weather here in Texas is pretty hot I just smoked a bellyI am finally up and walking after my wreck( i appreciate you checking in on me too Bear), and was planning to start curing my pork belly when i read somewhere about the pork fat rendering above 90. Average temps here in NC are running low to mid 90's right now. My wife and kids got me an Amazin Pellet Smoker for my bday back in June that i havent even used yet. After reading about the fat i assumed i was gonna be waiting til October.... But after reading this thread it looks like i would be safe to go ahead and get curing. I hope so.... There is 50 pounds of belly in my freezer ready for some smoke!!!