Food Smokers and Smoking Tips/Tricks/Techniques

Interested in how you cure the loin. I have done several hams from porkers I shot. I am thinking a smaller setup now that we moved and just wondering your process for a smaller cut of meat.

 

I've only ever cured one thing, buckboard bacon, but I have the power of Google and a box of tenderquick.

 

http://www.foodiewithfamily.com/homemade-maple-canadian-bacon-smoker-optional/ <-- i'm gonna make the canadian bacon this way.

 

Thank you for that! I don't normally do pork loin because it is so lean. Have roll cut it and filled with cheese, etc. but always seems like a lot of work for little gain. I love bacon however, especially Canadian bacon. Perfect!

 

Dam dude, comp much? FYI, seriously start listing those boxes for sale. It will pay for your Tacoma addiction.

 

Nice color on the shoulder. People thought I was nuts with the eggs. Not the next best thing,but not bad for a snack or on a salad

 

Uh-oh

 

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

 

Ive never seen that WSM condom, I mean, silicon cover before. where did you get it?

 

Never thought of that one LOL, more like the silver bullet now is what crossed my mind. It does go on and off pretty easy like it is lubricated though....

BBQ Guru is where I got it they make the ATC that I picked up. Got the ATC from Amazon with a flash sale not sure if the jacket is on there or not. I picked it up direct from the website. For the 18.5"
https://bbqguru.com/storenav?CategoryId=9&ProductId=80

Pleased with it in the wind and cold here so far.

 

Didn't get a chance to send up the pic of the roasts we did for our Christmas party before we went out of town for the holidays. Turned out darn good. Did these and then pulled pork. Almost everything was completely gone before the night ended. I had a small amount of leftovers for a couple days before we left.

 

Decided to keep it simple and use the Morton Canadian bacon recipe. 1 tbsp of tenderquick and 1 TSP of sugar per pound of meat. This is 3lbs so 3 tbsp TQ, 2 tsp white sugar, and 1 TSP brown sugar.

 

Those are actually the Sirloin Roasts. I bought them whole so I halved each of them to help speed up smoking/cooking. They were about 10 pounds each roast, they probably ended up 6lbs/4lbs after cutting them. I thought I had pics of the pork also but apparently I didn't. It was about 10 pounds also.

 

Thank you. Came out really well. Everyone really loved the food. Good time was had by all that night. I always judge the quality of food I serve by the amount of talking going on during dinner. It got REALLY quite and everyone kept going back for more. So in my eyes SUCCESS.

 

Just had the wife pick up a three pack of ribs from Costco. The weekend can't get here soon enough.

 

Picked up a 9 lb. loin today and some more grade B Maple Syrup, was getting low on Syrup anyhow. Will start curing tonight or tomorrow morning haven't decided yet. Looks like a 4 day cure with #1 pink salt should be about right, plus drying time in the fridge before smoking. Which puts me at Friday with a high of 8. At least it is above zero and today is first time seeing above zero in a week. Wondering how yours turned out. Especially seeing how you inspired me to do this

 

I'm just doing mine in the oven, probably tomorrow. My patio is solid ice.

 

Two NY strips on my pellet grill tonight. Never cooked a steak on it before. Pleasantly surprised.

 

Whipped up some ribs tonight. Turned out pretty good for all the trouble. I had a hard time keeping the temps up so the last 30 minutes I moved all the coals out of the firebox and did a direct heat.

 

I hear you. Got slammed with an inch of ice 8 days ago and by that morning temps were below zero. Yesterday was first time got above zero truck, deck and driveway all still have an inch of ice. Warming up for a couple of days with more snow and ice then back to below zero, but a couple flirts with single digits above in the forecast. Going to take a lot more than 20 briquettes than most recipes call for to smoke LOL.

Been to this rodeo before and have a large after market cover I put on the WSM so it can go on and off easier. Those black Weber grill covers look nice but in the winter are almost impossible to get on and off when frozen. Still grilling and smoking with Yak Tracks or Stabilicers on your boots are no fun.

I ended up doing a lot of research on this with mine, and many recipes are across the board. I decided to go with #1 pink curing salts and will stick with that. Bottom line from manufactures and smoking forums are 1 teaspoon per 5 pounds of meat. To me Canadian Bacon means maple syrup so will be using it. Going to bring up some to 140* for cooking on stove to finish and will cook in butter and add maple syrup right before they are done and pour that on top. One chunk I will score the top and when I take the 140* out will baste and glaze with maple syrup until 160* for snack food. Or more like maple meat candy. This is what I am curing 9 lbs of loin in:

1 cup kosher salt
1 cup maple syrup
1/3 cup light brown sugar
2 teaspoons #1 pink salt
4 bay leaves
3 medium cloves garlic, smashed
1 large bunch fresh sage
1 tbsp dried thyme, or a generous handful of fresh thyme

I have a bay and thyme plant so that also plays a part in my decision. And a fair amount of #2 maple syrup which has more flavor, minerals and taste then the light golden brown stuff most people buy. Amazing ribs and a few other places say cure for 10 days but most people that have done it say 3-4 days is enough to get it pink all the way through and anything more than 5 days is too salty. So that is the route I will go.

Will know next weekend if it works and is worth it or not.