Ham and Canadian Bacon with Pop's Brine and Pork Loin

Discussion in 'Smoking Bacon' started by woodcutter, Sep 12, 2013.

  1. woodcutter

    woodcutter Master of the Pit OTBS Member

    Sam's Club had pork loins for $1.83 lb case price so I picked up a case last night. It had 5 smaller loins for a total of 33lbs. I put 2/12 loins in Pop's Brine for ham and 2 1/2 loins in Pop's CB brine.



    I doubled and tied some of the loins because of the size.


    Now the loins are all injected and in 2 buckets for the 10 -14 day soak. I keep thinking about ordering a vacuum tumbler but I need 4 new tires on my truck and tires aren't 50 bucks a piece any more. Will have to wait.
     
    berniepen likes this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Will be Waiting!!! [​IMG]

    I need to do some CB and BBB again soon!
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    You have to quit posting ham and cb projects.

    Makes me want to try some worse than before.
     
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    The freezer has no more ham in it and some kind of ham from the grocery store is in my fridge. I waited too long. I tasted and looked at the ham and it must be some kind of ground up reconfigured kind of thing. When I was young my mother used to buy salmon patties which I think even the bones were added to the grind. They were pattied and breaded and were terrible. We always joke when someone shows up with a bunch of small fish. No matter what kind fish we say "grind 'em up and make salmon patties out them.
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I agree on the formed hams. I find it objectionable that they can even be called hams. 

    I am watching your project with interest.

    Disco
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    That's quite possible, the canning process for salmon is bone in and skin on! I remember my grandmother mashing up salmon from her home canned salmon and smoked salmon and the bones stayed in as well as the skin. I prefer to de-bone and remove the skin myself.
     
  7. [​IMG]    [​IMG]    [​IMG]                [​IMG]

    Looks great Todd  [​IMG]    You'll be set again before too long - count me in for this one as well  [​IMG]
     
  8. woodcutter

    woodcutter Master of the Pit OTBS Member

    Pulled the loins from the brine buckets and rinsed. They are now forming pellicles in front of a fan on my kitchen table.


    This is going to be a pretty good size slicing and packaging job. A mans got to do what a man has to do to keep those other kind of hams from showing up in the fridge.

    I've noticed on this batch and the last batch that the loins and butts are not spotted looking when they come out. I'm using the same cure #1 from the same can. Farmland must be injecting them with a different recipe. Nothing I've done has changed.
     
    Last edited: Sep 20, 2013
  9. woodcutter

    woodcutter Master of the Pit OTBS Member

    My wife is leaving for her Girl's week end so i have all day to smoke. I decided to cold smoke for a while with apple pellets in the AMNPS and will add heat and cherry smoke later.


    Lit on both ends.


    Before color.
     
    Last edited: Sep 21, 2013
  10. woodcutter

    woodcutter Master of the Pit OTBS Member

    CB is done now at 145° IT. I cold smoked with AMNPS for 2 hours with apple pellets and then let the smoker run for 4 hours at 125°. Then I raised the smoker to 175° so my cherry hunks didn't smoke much. Most of the smoke is from the apple pellets. The color is much lighter with apple than with cherry.


     Waiting on the ham loins.
     
    Last edited: Sep 21, 2013

  11. Looking good Todd!  [​IMG]
     
  12. woodcutter

    woodcutter Master of the Pit OTBS Member

    Ham is done!


    There was literally only a drops in the drip pans until I started probing. Juice was pushing past the probe while I was waiting for the temp reading. I'm going to let them cool and firm them up a little in the freezer in the morning and let the slicing begin. Thanks for looking!
     
  13. woodcutter

    woodcutter Master of the Pit OTBS Member

    Slicing done!


    Loin ham!


    Canadian bacon yield!


    Shaved ham!


    Ham yield!

    If my dog lab could talk he would say he would rather hang out by the slicer than the smoker. With the long smoke time the pellicle is a just a little tougher but the inside is moist and juicy and delicious.

    Thanks for looking!
     
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great load of pork there!

    Disco
     
  15. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Great looking ham & CB........What's the difference in the two ?
     
  16. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks!
    Thank you Disco!
    Thank you, The CB has 1 Tbs garlic powder, 1 Tbs onion powder, and 1 Tbs molasses to Pop's brine.
     


  17. Yup - looks awesome Todd!  [​IMG]   Now you have a stash built back up  [​IMG]    Will that last you long enough to have to freeze some or will it be gone before that?
     
  18. woodcutter

    woodcutter Master of the Pit OTBS Member

    Some will be frozen. I've been supplying my daughters with CB and ham so it moves pretty quick. My grandsons like it and gobble it up.
     
  19. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    WOW.  AWESOME.    

    I need a pork loin sale.
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome Job, Todd!!!

    What a load !!!

    Last time I did a big batch, I got three 9 pounders @ $1.59.  I couldn't believe it.

    It's usually about $3 around here!!

    Looks super!!!

    Bear
     

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