Lunch meat pork

Discussion in 'Pork' started by c farmer, Sep 10, 2015.

  1. c farmer

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

    I had a loin in the freezer and decided to try to make a lunchmeat type of meat with it.

    Put it in my Briner Jr with pops lo salt brine.

    Injected then dunked it for 2 weeks.



    Pulled out of cure and dried for a day then seasoned. One with smoked paprika and butcher pepper. The other with Mad Hunkys.



    In my mes with corn cob pellets. Mes temp of 225.



    Out of the smoker.




    A bunch of sliced pics.
     
  2. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty!:drool now where is the sandwich shot?
     
  3. c farmer

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

    Haven't made one yet. Stay tuned for when I don't have leftovers
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    So did you get what you wanted? It looks great...JJ
     
  5. c farmer

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

    Yup, I think I did. Thanks
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Looks darn good , farmer . Makes me hungry !
     
  7. siege

    siege Smoke Blower

    Looks awesome ! What temperature did you brine it at ?
     
  8. c farmer

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

    Thanks Stan.


    In the fridge. Lol. Between 38-40
     
  9. siege

    siege Smoke Blower

    My basement food storage room stays at 45° all fall and winter. I've made cheese, and air dried sausage down there, but wondered about brining and curing. Got lots more room there than in the fridge. Your briner looks like a great idea. I use 2 gal plastic bags.
    Been thinking about a spare fridge in the garage, but my wife is not too crazy about that idea. We have a fridge in the kitchen, a mini fridge in the man cave, and 2 upright freezers in the garage. Hey, you never know when meat may go on sale !
     
    Last edited: Sep 10, 2015
  10. c farmer

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

    Your basement will work.
     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Adam that 1st pic really looks like Ham nice color,bet it is tasty.How did the smoked Paprika work for the flavor? 

    Richie
     
  12. c farmer

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

    Thanks, couldn't really taste it.  The black pepper took over the flavor.
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great, Adam!![​IMG][​IMG]------------[​IMG]

    I'm running low on CB---I Gotta make some pretty soon!!

    Bear
     
  14. Man does that look good, I'll bet it is some kind of tasty,  Wish I had a brining bucket Jr.     [​IMG]

    Gary
     
  15. c farmer

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

    Thanks Gary.

    All you need is a food grade bucket from Lowes.
     
  16. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Looks great, Adam.  Lots of sammies there for a while.

    [​IMG]

    Gary
     
  17. c farmer

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

    Thank ya sir
     
  18. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Adam, awesome job man ! 👍🏻. Very nice bro ! 🍻
     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great smoke, Adam. I'll take mine with grainy mustard. Points.

    Disco
     
  20. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great work once again! You've been turning out some killer stuff lately.
     

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