How to Make Pork Loin Deli Ham

แชร์
ฝัง
  • เผยแพร่เมื่อ 30 ก.ย. 2024

ความคิดเห็น • 389

  • @aLucastube
    @aLucastube ปีที่แล้ว +38

    I can tell by your Mastodon shirt and your content that we would get along good. Take my upvote.

  • @deedeeseecee9294
    @deedeeseecee9294 ปีที่แล้ว +15

    Your wife is a lucky woman to have someone taking time to make nutritious food for the family 👍

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +3

      🤗 Thanks! I'll make sure to pass on the message. 🤣👍👍

  • @Limelynx1
    @Limelynx1 10 หลายเดือนก่อน +8

    Thank you for this post. I started this recipe about a month ago. I was anxious to try this and finally sliced it up today. This is way beyond my expectations and I will definitely be making this again. Thanks again, keep making these videos.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  10 หลายเดือนก่อน

      Awesome! I'm so glad you're happy with it. Thanks so much for the kind words. 😁

  • @tylerw.9100
    @tylerw.9100 ปีที่แล้ว +5

    Could you do a demo on deli roast beef? Would be much appreciated!

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +1

      Actually, I'm currently working on one! My beef has been curing for a week. I'll get it online as soon as it's done. Thanks for reading my mind! 😁

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  11 หลายเดือนก่อน

      th-cam.com/video/zJ7KgjO-KLM/w-d-xo.html
      So, this one is a deli cured beef, not roast beef. I'll do another video on deli roast beef next time I find beef on sale. 😉

  • @soularis
    @soularis ปีที่แล้ว +1

    It's like somebody threw Ron Swanson and Dwight Schrute in a blender.... spelling...🤔

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +1

      🤣🤣🤣 My daughter will get a kick out of that, thanks!

  • @MrDdaland
    @MrDdaland ปีที่แล้ว +9

    Always love doing loin, it's so easy to work with and it is very handy to keep
    Other things you can try- look for boneless pork shoulder - it makes a phenomenal "bacon"- fries up and tastes like a cross of Bacon & Ham

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +2

      Oh, man! That does sound delicious. I do pick up boneless pork butts from time to time. I'll have to give that a whirl. Thanks for the tip!

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  11 หลายเดือนก่อน

      @vindelanos8770 This sounds awesome. I'm snagging some shoulder next time I notice it on sale. Do you guys have preferred spicing for it, or do you just go classic salt, sugar, pepper seasonings?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  11 หลายเดือนก่อน

      Amazing! I'm thinking something nice and savory...thanks for the tips, folks!@vindelanos8770

    • @joey8567
      @joey8567 11 หลายเดือนก่อน

      I'm confused! I season, I smoke till 160°F , rest to finish, slice, separate, eat. Now bacon, I'll salt , cure 6-8 days, smoke , slice, cook, eat , and store.

  • @carlosenriquez2092
    @carlosenriquez2092 หลายเดือนก่อน +1

    With some really spicy mustard and some Swiss cheese and super salty picle slices on a really heavy pumpernickel bread.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  หลายเดือนก่อน +1

      You know it! Geez...now I'm starving. 🤣

  • @KLFaber
    @KLFaber ปีที่แล้ว +16

    I like how precise you are with your methods... from weighing to sous vide. It leaves very little to chance. I will definitely be trying this. Liked, commented and subscribed.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +3

      Wow! Thanks for the kind words. I really like being able to track exactly what I'm doing and help ensure consistency in future repetitions of the same product (assuming I'm happy with the recipe!). Much appreciated. 😄

  • @watermelonlalala
    @watermelonlalala 11 หลายเดือนก่อน +3

    Damn, I was sitting on the pot not an hour ago thinking I would buy some Ham, and some beef and yes, some pork, and make deli meat, and YT sends me this video. I have never considered doing this before, never searched for anything like this. Never watched a video like this before. YT, you are too snoopy!!!!

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  11 หลายเดือนก่อน +2

      It's in your brain! Regardless of the sinister interweb manipulation that got you here, I hope you enjoyed. 🤣😁

    • @watermelonlalala
      @watermelonlalala 11 หลายเดือนก่อน

      ​@@ThisDadGoesTo11 I'm going to try this. Maybe you will know the answer to this question I have - I like to buy marked down steak and cut off the greenish bits. I put them in marinade if not eating them the same day ("Never Been Frozen" is on the package). I read that marinade will not prevent the inside of the meat from starting to rot. Your ham video seems to prove differently. What do you think of the marinade advice? True or false?

    • @DarkMatterX1
      @DarkMatterX1 10 หลายเดือนก่อน +1

      ​@@watermelonlalala
      There's a difference between a marinade and a cure. Marinades typically involve an acid which breaks down muscle fibers for tougher cuts. Marinades may hinder, but won't stop bacterial growth and ultimately spoilage. Nitrate and nitrite curing salts inhibit the growth of bacteria by creating an environment they can't live in. It also results in physical changes to the meat making it difficult for bacterial colonization to start. That's why cured meats are always rosy hued, like bacon versus uncured pork loin.
      If you don't trust a food, don't eat it. Our senses evolved to save us from dangerous things. If it looks bad, feels squishy, smells funky, throw it out.

    • @watermelonlalala
      @watermelonlalala 10 หลายเดือนก่อน

      @@DarkMatterX1 Okay, thanks for your answer!

  • @moisesvillasenor9322
    @moisesvillasenor9322 ปีที่แล้ว +2

    Me with the measurements: you graduated MIT with a BS in math 😂

  • @spaaggetii
    @spaaggetii ปีที่แล้ว +9

    Fun fact. Pork is a white meat. Ham, Bacon is pink. Guess how?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +4

      You have to love the impact of the cure and smoke...

    • @d48mclain
      @d48mclain ปีที่แล้ว +6

      Pink curing salt. So what is supposed to be so hard?

    • @studdgage
      @studdgage 11 หลายเดือนก่อน

      Actually real pork is red meat. Only the shit genetics and crap you buy at the store is white.

    • @zlonewolf
      @zlonewolf 10 หลายเดือนก่อน

      cooked sure. raw pork is same color as what you see. so cured pork is not same as cooked pork. 🙄

    • @jackeyster5885
      @jackeyster5885 6 หลายเดือนก่อน +3

      Nitrites interaction with myoglobin in the meat. It is a complicated reaction but it keeps oxygen from binding to the charged protein.

  • @DMSProduktions
    @DMSProduktions ปีที่แล้ว +5

    Yummo! And a LOT healthier too than commercially made hams!
    I make my own bacon now, & it comes out pretty good!

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +2

      Thanks! Yeah, I'm super glad that this tastes so good, in addition to being a better option than most commercial products. I have to keep the 'ham' factory going all the time, as the kids love to take it for lunches.
      Yes! Homemade bacon is killer. I have several videos about making/using bacon in my Bacon playlist...this is my main bacon recipe, here: th-cam.com/video/BckLeB-W3yo/w-d-xo.htmlsi=XGa1P4yuu3uaaTDo
      Thanks for watching and the kind words! 😁

    • @ok-qz9tg
      @ok-qz9tg ปีที่แล้ว

      For a healthier option just dont add sodium nitrite or nitrate, and just cut up all the meat into slices, then freeze it inside of freezer bags

    • @DMSProduktions
      @DMSProduktions ปีที่แล้ว

      @@ok-qz9tg That's what i do with my hm bacon, salt, dark brown sugar and pepper in the brine!
      NO curing salts whatsoever!
      Still lasts in a cloth bag alm 3 weeks in the fridge b4 what's left over goes stale!

    • @DMSProduktions
      @DMSProduktions 11 หลายเดือนก่อน

      @@vincedibona4687 Engrish:it not issy!

  • @seaglassmomma4040
    @seaglassmomma4040 ปีที่แล้ว +2

    Why is your curing salt not pink? What brand are you using?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +3

      Hey, there. It's just how this brand is. Just sodium nitrite/nitrate (whether it's Cure 1 or 2), salt, sodium bicarbonate, and propylene glycol. No dyes, which are often in cure to help prevent someone confusing with plain salt and killing someone. 😱 This is from a local sausage supply store (DNR Sausage Supplies in Calgary). They buy large quantities and repackage in smaller bags, by the looks of it. Thanks for the question!

  • @mikezd280
    @mikezd280 ปีที่แล้ว +2

    That gelatinous stuff is delicious homemade ham stock concentrate. Collect all that and put it in your next pot of beans.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      Ooooh! Great idea! Would go awesome next time I make smoked beans. 👍👍

  • @Rjtaylor12
    @Rjtaylor12 ปีที่แล้ว +2

    Iodized salt is fine and 7 days is sufficient to have penetrated fully. Also a sous vide is a great way to perfectly cook ham, then cold smoke as desired

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +5

      Well, from everything I've read, iodized salt can potentially create off-flavors in the finished product. As I put lots of time and effort into these projects, I don't want to take that risk, however small it could be. Given that non-iodized salt is still cheap, I see no reason not to use it. I also always have lots of kosher salt on hand, as I use it in my everyday cooking.
      I agree that sous vide is great on meat, particularly pork. I have found that uncooked and cold meat tends to take on smoke character better, so I prefer to cold smoke this meat prior to cooking via sous vide.

  • @JP1AO
    @JP1AO 11 หลายเดือนก่อน +3

    I definitely need to try this. I like that it's already cooked, unlike your other ham. Pork loin is my go to for making jerky. It's so lean and easy to trim off whatever fat there is. With jerky seasoning it taste great. I skip the cure salt on that because we eat it so fast or freeze it. I will be subscribing. :)

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  11 หลายเดือนก่อน +2

      Awesome! Yeah, the other ham is more for cooking at time of serving, like a ham roast. This is fantastic for sandwiches (or on pizza, too!). Jerky is an area I want to work on more this winter. 😁 Thanks for the kind words!

  • @stannovacki2406
    @stannovacki2406 ปีที่แล้ว +3

    pork loin is one of my favorite cuts to work with. so glad I found your channel, I'm looking forward to more culinary adventures!

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      Awesome! Pork loin is such a sweet cut to work with, especially given the versatility and price. Thanks for the kind words! I'm also currently working on a deli roast beef video that should be out by the end of next month... 😃

  • @arejetko
    @arejetko ปีที่แล้ว +3

    Another great video - love the recipes and the methodology. LOL, here in Canada, I think the pellets for the smoker cost as much as the pork.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +1

      Much appreciated! Stay tuned...I just started curing a deli roast beef this morning, so it should be ready in a few weeks. 😃

    • @arejetko
      @arejetko ปีที่แล้ว

      Nice! You can afford beef, lol?!
      @@ThisDadGoesTo11

  • @paularizzo5217
    @paularizzo5217 11 หลายเดือนก่อน +2

    That pork loin looks so pretty. Much nicer than the "ham" sold in the lunch meat section of the grocery. Probably looks more complicated than it is. Great job!!

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  11 หลายเดือนก่อน

      Hey, thanks! Yes, I love this pork so much. It's definitely less complicated...a few steps involved, but it's a lot of "hurry up and wait" action. The timelines at each step are pretty forgiving, too. Perfect for a guy like me with ADHD. 🤣 Thanks for the kind words.

  • @mgalen
    @mgalen 3 หลายเดือนก่อน +1

    Question for you: Since my kids love honey ham, I slathered the loin in honey before adding the ratio of spices you recommend. Do you see any issues with the curing process being the honey is acting as a binder?
    BTW I made the roast beef on your other curing video and it came out amazing! Thanks for your videos and help.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  3 หลายเดือนก่อน +1

      Hey, there! I imagine that the honey shouldn't be a problem. I'd probably not rush the curing process, as it might (?) slow down the cure in its mission to penetrate the loin. I actually plan to do something like this later this year. I think my move will to add some honey during the curing phase, then rinse, then hot smoke (like in my hot smoked deli ham video), but brush the loin with melty honey throughout the smoke process. 👅
      Good call with the honey on your loin, I'd say! Thanks for the kind words. 😁 Glad you enjoyed the beef!

    • @mgalen
      @mgalen 3 หลายเดือนก่อน

      @@ThisDadGoesTo11 Thanks for the reply, and I love the idea of brushing honey on during the smoke! Cheers!

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  3 หลายเดือนก่อน +1

      @@mgalen My pleasure! Any chance to talk meat. Let me know how the finished product comes out, if you have a chance! 😁

    • @mgalen
      @mgalen 2 หลายเดือนก่อน

      @@ThisDadGoesTo11 Ok after a month of curing I pulled my hams and did your hot smoke method while basting with apple juice mixed with a good amount of honey. They came out amazing! Not as much honey flavor as a honey ham from the deli but everyone is stoked.
      The ham I added honey in with the cure tastes slightly more of honey, but not a lot of difference. I'm thinking maybe injecting with some kind of honey solution might get it closer (open to suggestions).
      Thanks again for your videos and feedback!

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  2 หลายเดือนก่อน +1

      @@mgalen That's awesome! Glad to hear you got some great results. I'll try to play around with homey, too. I'll keep you posted if I learn anything more about getting that flavor in there. Thanks for the update! 😁

  • @toddcunningham3213
    @toddcunningham3213 หลายเดือนก่อน

    I'm just getting into curing different cuts of meat. Partly out of boredom, but mostly because of the savings and versatility of buying large hunks of meat. I've done some easy country hams, corned beef briskets, easy capicolas, and lots of sausage. I'm getting ready to try this. (like, literally in the next 5 minutes)
    After watching an entire 15 minute video...on the first-slice-taste-test, just once...I'd love to see somebody gag and say, "Oh my, that's terrible! Forget everything that you saw here!!" 😂😂😂

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  หลายเดือนก่อน +1

      🤣🤣🤣🤣🤣 That would be amazing, for sure! I'll have to remember that sometime. Awesome.
      Keep me posted on how your ham turns out! If you prefer hot smoking, rather than cold smoking and sous vide, to finish...check out my hot smoked version: th-cam.com/video/A_S-k9y6iaA/w-d-xo.html
      Good luck!

  • @BillMooney-r5c
    @BillMooney-r5c 5 วันที่ผ่านมา

    I know that .25% is not a lot of nitrates, but could you substitute Celery powder for the #1?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  4 วันที่ผ่านมา

      I believe you could. I personally haven't used celery powder before. I recall reading somewhere that it also has some potential health-related issues, like how nitrates can also be bad (I always mentally follow that up with "in excessive amounts," just to keep myself sane 🤣). I wouldn't know the quantities to use for it, but I'm sure it's worth a try!

  • @trailguy
    @trailguy ปีที่แล้ว +1

    Garage is just above freezing in November? Minnesota? But you don’t have the accent, hmm. Good looking meat. I assume you can go to 140 instead of 145 because the length of time is long enough compared to roasting?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +1

      Haha...southern Alberta, Canada, actually. It tends to hit the occassional snowy day here by Halloween. Sigh.
      Anyway, thanks! The cooking via sous vide is really just to firm up the meat texture. After curing, the meat is technically food safe, but doesn't have a super pleasant texture. After the cold smoke and tightening up, it's just where I want it. So, the temp is less about food safety, and more about getting it firmer without drying it out. Tough balancing act. Thanks for watching and the comment!

  • @darleneroach2848
    @darleneroach2848 24 วันที่ผ่านมา

    Is there a way to cook without cooking in plastic and achieve the same fabulous results? Just seems to me cooking in plastic probably not a healthy option…

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  23 วันที่ผ่านมา +1

      Hey, there. So, cooking via sous vide like this is safe, due to the type of plastic used in the bags. However, you can definitley finish this off in other ways. In this video: th-cam.com/video/A_S-k9y6iaA/w-d-xo.html I recently made a version of this ham and hot smoked, rather than cold smoking and hot water bath. I actually prefer it to the sous vide version, but it doesn't have the same number of views. 🤣 If you don't have a smoker, you could also cold smoke and oven roast, like I did with this oven-roasted capicola: th-cam.com/video/FXMkBmhmsg0/w-d-xo.html
      Hope that helps! Thanks for the question. 😁

  • @BIGDaddy504
    @BIGDaddy504 4 หลายเดือนก่อน

    What is the difference between this and the back bacon? i loved both videos very much, i even have a loin curing in my fridge right now. 2nd question why is your cure powder clear and not pink? I ordered the same #1 curing salt and watched videos and most use the pink curing salt but yours isn't. Just curious since i am new and learning. Also OMG i am so jealous of your meat slicer. I have a commercial vacuum sealer but i want a slicer so bad. Thank you for your videos

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  4 หลายเดือนก่อน

      Hey, thanks for the kind words! So, firstly: the main difference between these two products is the seasoning in the cure (more herbs and whatnot in the 'ham'), slightly higher salt in the ham, and then how I cook them. If you check out my more recent, hot smoked ham video, it's even closer, as I finish on the smoker, rather than cold smoking and using the precision cooker.
      For the cure, it's just dependent upon the company. Many cure producers add a pink dye, just so people don't get confused and accidentally add it, thinking it's just salt (since it tastes salty)...that would be a good way to poison yourself! Your product just has that safety mechanism built in. 😁
      Yes! My slicer is wicked. So happy I have it, as it makes all the charcuterie so easy to slice. I pretty much use it once a week, as I prepare pizzas most Fridays.
      I would also like a commercial vacuum sealer...I have a few friends with them, and I'm jealous of that! It's part of the long term plan.
      Thanks for the comment and the questions! Good luck with your loin!

  • @shibuigardenbungalows0420
    @shibuigardenbungalows0420 ปีที่แล้ว +1

    8:43 I guess my neighbour must be cooking on wood again (as they always do )because I can smell the smoke as I'm watching!
    Edit so this is basically how I do a pastrami, except I don't wipe off the pepper crust. So ham and pastrami process is the same minus a few notes here n there and the meat. ,I guess ...I can still smell the smoke.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +1

      Oh, man. I love pastrami so much! It's been a while since I made it (I love using wild game, particularly elk, for this). Yeah, there is definitely some extra spicing that goes on with pastrami. Thanks for watching!

  • @thinkingoutloud6741
    @thinkingoutloud6741 ปีที่แล้ว

    12:57. “…reasonably similar to…”
    Really? Probably good you’re into food and not working in sales. 😂 You might even have a shot at comedy.
    But seriously, great demo of the equilibrium curing technique. A few more words about the technique and how it compares might have been helpful to some beginners

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      😂 😂 I'm here all night, folks. Don't forget to tip your waitress.
      Thanks for the comment. Yeah, it's sometimes tough to find the balance between providing info and just rambling on and on... I think my "reasonably similar to" comment was in part to deflect some of the "it's not ham, since it's from the loin!" comments from viewers who might miss my intention, which is trying to make a delicious and fairly simple product that makes awesome sandwich meat, similar to deli ham. It's also fantastic on pizza! Thanks for watching and for the comment. 😁

  • @rondaddydo
    @rondaddydo 6 หลายเดือนก่อน

    That bus tub though! Brand and size? Already doing my own deli roast beef, been looking for a good ham recipe. Using loin is a pro move, Thx!

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  6 หลายเดือนก่อน +1

      😂 Yeah, that's a decent sized tub. I don't recall the brand...I bought it years ago from a sausage supply store. The dimensions (exterior) are 21" long x 16" wide x 5" deep. I do actually have a couple taller ones that I use for large sausage batches. Give this recipe a whirl! You won't be disappointed. I'm also working on a hot smoke finished version, which should be wrapping up in a few weeks. Thanks for the kind words! 😁

  • @vincedibona4687
    @vincedibona4687 11 หลายเดือนก่อน

    Awesome. I don’t have a smoker nor a sous vide machine. Oh well. Stopped at around 10 minutes, FTR.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  11 หลายเดือนก่อน

      Dang...it's hard to make ham without smoking it. A person could work around the water bath method, either by gently steaming in a roaster or choosing to hot smoke until it hits 140ish. I just like the sous vide method, as it results in the least amount of moisure loss. Thanks for watching!

  • @damnhandy
    @damnhandy ปีที่แล้ว

    Sigh....this video would have actually been helpful if you showed how to go from a pork loin to a bunch of sliced deli ham without the expensive special technology.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +1

      Sigh, indeed. The pellet tube smoker for cold smoking is not expensive. I would say a vacuum sealer is a great product for anyone with freezer space, as the money you save buying and portioning larger pieces of meat pays it off quickly. The precision cooker...that's a great cooking tool, and there are lots of reasonably priced options out there. If you don't have one, and don't want to buy one, you could also rig up a roasting pan or pot with water in the oven and keep an eye on the temp with a thermometer for the duration of the cook. Beyond that, I would say a person shouldn't be surprised that you need tools to make something that big companies charge an arm and a leg (way above the price of the meat) for. There isn't a free way to do something like this without the right tools. Again, you can pay off the equipment in a decent amount of time, as you are producing awesome meat for way less than you would otherwise pay. I look at it as an investment in something I love to do. I would consider that, if you're interested in diving deeper into this. It's definitely worth it. Thanks for watching!

  • @MarkSmith-qk2rl
    @MarkSmith-qk2rl ปีที่แล้ว +2

    Looks really good ! If only we had all of the equipment to do that !

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      Thanks! A person could maybe rationalize buying the equipment if you can figure out potential savings. Not sure how long it would take to pay off...

  • @charlieb9502
    @charlieb9502 ปีที่แล้ว

    I know that this is 6mo but wow man, Now I justness to get a smoker. Yes I hate that even cheap lunch meat is now almost $15usd a pound.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      I know! It's crazy how expensive things like that (everything, really) have gotten. It seems like such a rip off, when you know you can make something just as good - or even better - on your own for much less. Plus, I really enjoy these projects... 😃

  • @carlbeatty6654
    @carlbeatty6654 4 หลายเดือนก่อน

    You made a Canadian Bacon next time get yourself some netting it keeps your ham nice and round when you cold smoke it

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  4 หลายเดือนก่อน

      Hey, there! So, I also make a Canadian/back bacon, which differs from this one in some of the cure ingredients (and I also hot smoke it, rather than cold smoke and precision cooker). Here's my recipe for that: th-cam.com/video/WzuQN3ldYr0/w-d-xo.html
      Since that video from a couple years ago, I actually do use netting on my Canadian bacon, since your observation is totally correct, and I have lots of netting kicking around the house for charcuterie projects. 😁 I haven't used it on my deli 'ham' recipes, though, as I like the shape for layering overlap-style on sandwiches (and a further difference between this and my bacon 😂). Thanks for the comment and the tip!

  • @MerkBros
    @MerkBros 5 หลายเดือนก่อน

    What is the minimum amount of time this will need to cure? my piece is a bit smaller. I was thinking a week.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  5 หลายเดือนก่อน

      Hey, there. It really depends on the thickness of the meat. There are some calculators out there for determining the minimum amount of time. One such resource is: amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely/#calculator
      If I was using that one, I'd enter 0 cups, as I don't use water in the cure. I also wouldn't pay attention to the amount of cure they suggest, as I'm calculating that on my own. It's really just about entering the weight, the shape, and seeing how long the calculator suggests is takes to penetrate the meat.
      Hope that helps! 😁

  • @HarupertBeagleton-dz5gw
    @HarupertBeagleton-dz5gw 2 หลายเดือนก่อน

    Kramer wouldn’t approve that thickness

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  2 หลายเดือนก่อน

      @@HarupertBeagleton-dz5gw Some slices so thin I couldn't even see them... the camera couldn't pick it up! 😅
      Check some of my dry aged charcuterie vids. He'd love those slices. 👍👍

  • @Myway65
    @Myway65 ปีที่แล้ว

    Why did you cooked fully cured and smoked meat or why did you fully cured meat before cooking?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +1

      It's a texture thing, that's all. As your question implies, the pork is food safe after the curing/smoking process; however, I find the texture of the meat isn't what I'm after. It's a lot closer to what raw meat would feel like. The relatively gentle temp of 140F in the sous vide is a way to tighten up the meat and create a texture more like what you would look for in sandwich ham, all while trying to retain as much moisture as possible. I do want it cured and smoked, as I'm looking for the smokiness and that nice pink colour, so this three step process gets me the finished product I'm looking for. Thanks for the question! 😁

  • @Madskills-hw2ox
    @Madskills-hw2ox 10 หลายเดือนก่อน

    Shave it up and try it raw.
    Mmmmmm Mmmm
    Not many I know can do it.
    Great show my friend.

  • @briandaffern5108
    @briandaffern5108 ปีที่แล้ว +1

    Looks good.
    Question. After you vac seal the remainder, do you keep it in the fridge not the freezer, and how long will it keep before getting that funky past it's best before date taste that cold cuts get?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +9

      Hey, there! Personally, I store this in my keg freezer, as it's at 1C, which is a few degrees Celsius colder than my fridge - the fridge would be my next option, though, rather than freezing (probably up at the top back, if that's where the cold air enters, just so it's the coldest it can be. I just keep it vacuum sealed between uses...I find some liquid gets pulled from the ham each time, so I actually will wipe out the vacuum bag with a paper towel before resealing. I've had my last one going for a few months, with no problems with mold or spoilage, so at least that long, and longer, for sure. It lasts way longer than those pre-sliced deli packs from the big companies; likely because I'm not pre-slicing it, which introduces way more potential bacteria, etc. into the situation, and I get it as soon as it's made.
      I hope that helps! Thanks for the question. :)

  • @razaelesilos8041
    @razaelesilos8041 ปีที่แล้ว +1

    Your % numbers are highly unclear. Percent of what?. You didnt specify.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +4

      Sorry...it's always percentage of the meat weight in my charcuterie videos. It's really easy if you're working in grams. So, if you have a 2kg loin, 2% brown sugar is 2000x2%=44g sugar. Hope that helps, and thanks for watching!

    • @razaelesilos8041
      @razaelesilos8041 ปีที่แล้ว +1

      @@ThisDadGoesTo11 thanks...yes

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +1

      @@razaelesilos8041 👍👍

  • @tonylovering4672
    @tonylovering4672 7 หลายเดือนก่อน

    Curing salt breaks down at 140 deg C and discolours the meat. I would omit it

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  7 หลายเดือนก่อน +1

      Hmm...at the same time, cooking the pork helps firm up the meat to the expect texture of a ham product. Without that step, it has a raw, chewy texture and is not pleasant. I have a somewhat similar roasting ham recipe that I don't cook initially, but the intention with that one is to cook in the oven, smoker, or whatever prior to eating (th-cam.com/video/H250G8cnXQU/w-d-xo.html). Food safe without cooking, but not enjoyable. Also, the light pink color I wind up with in this 'ham' is what one would find with almost any commercial deli ham. I find the trade off is worth it, personally.
      Thanks for the comment. 😁

  • @mikeplatts2603
    @mikeplatts2603 10 หลายเดือนก่อน

    Great but how many households have a smoker and water bath ?????

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  10 หลายเดือนก่อน

      I guess that depends how far down the culinary rabbit hole they've gone. I've had smokers and my Anova for years. I wouldn't say it's cost effective to buy these if you're only doing this ham but, for people who enjoy smoked food and cooking via water bath, they are solid investments. It would be possible to try this out without the water bath step, but you'd still need to cook the meat somewhat to firm it up; this could be done steaming it in a roaster, or even just roasting it at a low temp in the oven. You could also theoretically make it without smoking, but that's a big part of the flavour, in my opinion.

  • @clashwithkeen
    @clashwithkeen ปีที่แล้ว

    I didn't know you could cure meat outside of liquid submersion.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      You totally can. I find this a more reliable method of curing. I like a single piece of meat, with the exact quantity of salt and cure I want in the finished product, along with the spices, in a single bag. No freshening in fresh water afterwards or anything like that. Just a quick rinse to get extra spice off after. Equilibrium curing is my favourite way to go for ease and consistency. The only time I would personally go with a bucket of brine would be if it was a massive piece of meat I couldn't get into a bag. That would also mean injecting the brine, etc. Thanks for watching! 😁

  • @timrhind
    @timrhind 3 หลายเดือนก่อน

    If you are interested, I can send you a link to my Excel spread sheet I made for my Loin hams, and for my bacon. But would rather send in a private message.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  3 หลายเดือนก่อน

      Hey, there! Yeah, I would love to check that out. It's always cool to see what other folks are doing. What platform do you prefer? Instagram? The Artist Formerly Known as Twitter? 😁

    • @timrhind
      @timrhind 3 หลายเดือนก่อน

      @ThisDadGoesTo11 How about Messenger? Or my name at Gmail.

  • @berylworrall4421
    @berylworrall4421 ปีที่แล้ว +3

    Is the time in the sous vide dependent on the weight of the piece of ham ? I really like the idea of precise measurements of the salts etc. When I have wet brined pork in the past I have always been concerned about using too much or too little of the cure. Thanks going give this a try hopefully start it this weekend.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +6

      I'm likely going a bit longer than I need to with this piece, but not so long as to go too far. At this point, you're just looking to cook the meat for texture purposes, as it's already cured and safe to eat. If it was quite a bit smaller (unlikely if you're using loin, as they're similarly sized), you could go less. You'd only have to go longer if you were using a large, round (actual) ham roast, as they are quite thicker.
      Yeah, my days of having to guess about freshening timing for meat after wet brining to nail salinity are over. This is so much more precise and repeatable.
      Thanks for watching! Good luck with your project. 😁

    • @berylworrall4421
      @berylworrall4421 ปีที่แล้ว +4

      @@ThisDadGoesTo11 My deli ham is ready to eat - It turned out really well, I didn't smoke it as I wanted something that was like UK Boiled ham - as I don't eat meat I have to believe what my family tell me. My husband said it was fine then upgraded it to good ! . Thanks for the video

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +4

      @@berylworrall4421 Awesome! Glad to hear it worked out and that your family is pleased. Thanks for the update! 😁

    • @malcolmlindemann8500
      @malcolmlindemann8500 ปีที่แล้ว +3

      Outstanding ! Less space as apposed to wet cure, thank you !

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +2

      I hear you! Going by weight ensures safe curing and precise salinity, as opposed to having to "freshen" the meat to remove some salt after curing.
      Time in the water bath is mainly based on thickness of the meat for great penetration. I could get away with a couple of hours, I'm sure, but I usually go a little longer with this ham. Also, that step for this meat is just for texture, as it's already food safe, so you're not really worried about pasteurization or anything.
      Yeah, give it a whirl and let me know how it goes! Good luck. 😁

  • @LaRa-youknowit
    @LaRa-youknowit หลายเดือนก่อน

    I like how you say the iodine in salt is weird, but not the nitrite

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  หลายเดือนก่อน

      Yup...necessary evil of cured meats, for the most part, to create the color, texture, and stability expected in these meats.

  • @funnyfarm2000
    @funnyfarm2000 11 หลายเดือนก่อน

    Cups, TBSP, tsps…would be helpful instead of percentages 🤔 just sayin.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  11 หลายเดือนก่อน

      Hey, there. Percentages are better for reproducing regardless of meat weight, so you can keep the cure, salinity, and spicing accurate. Could do this with 1kg or 4kg of loin. A minute of math after weighing the meat, and you can make the exact same product every time.

    • @DarkMatterX1
      @DarkMatterX1 10 หลายเดือนก่อน

      Curing's not for everybody. Without meticulous attention to detail, you can make people very sick.

  • @purleybaker
    @purleybaker 4 หลายเดือนก่อน

    Since watching this the first time I finally broke down and bought a meat slicer. I didn't get one as nice as yours because I wasn't sure how much I'd use it. Turns out a lot and I"m considering an upgrade. What brand is yours? I didn't that mentioned in the video or description. Thanks again for the great video

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  4 หลายเดือนก่อน

      Fantastic! Getting a slicer makes things so much easier. Mine is the Avantco SL310. I have a couple videos on it, starting with: th-cam.com/video/D8x2yGpYsx8/w-d-xo.html
      I love this slicer, and I got it from Webstaurant, but it might also be available elsewhere. I'm sure there are also comparable units from other sources. Thanks again for the kind words! 😁

    • @purleybaker
      @purleybaker 3 หลายเดือนก่อน

      @@ThisDadGoesTo11 Thanks for the information. I really appreciate it. I think I'm going to buy that model and give mine away. It isn't bad but nothing like yours.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  3 หลายเดือนก่อน

      @@purleybaker My pleasure! Yeah, you won't regret it. I love this thing. 😀

  • @flaminshotgun
    @flaminshotgun 9 หลายเดือนก่อน

    I have a question. Say you don't have a smoker, but you still want to do this. How long would you need to sous vide the pork loin for it to be safe for consumption? Or do you need to bake the pork loin instead? Any advice is appreciated!

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  9 หลายเดือนก่อน +1

      Okay. 😁 Hi! The smoke is really only for flavor. It doesn't contribute to actual food safety or anything like that. The curing process takes care of that. The cooking via precision cooker (or roasting or other method) is only for texture. I like the precision cooker, largely because you retain the most moisture. A person could try to add liquid smoke (which, honestly, I have yet to play around with!) or something, if you want, or maybe get a pellet tube smoker to use in a BBQ or similar device that would hold some smoke for a bit. Still, you could do a version of this without the smoking process. It would be different, but still good, I'm sure! I'd give it a try. If you do, let me know how you like it. Thanks for the question! 🍻

    • @flaminshotgun
      @flaminshotgun 9 หลายเดือนก่อน

      @@ThisDadGoesTo11 Thank you for the very swift response! I am also interested in maintaining as much moisture as possible so a precision cooker sounds like the best way to go. I thought that the smoking process cooked the pork loin somewhat, but it is good to know that it will be safe for consumption after just using the precision cooker for 3 hours at 140 degrees Fahrenheit! I will definitely get some pork loin in the next week and get it curing, and report back on how it tastes after the precision cooking process, without smoking it. Thanks again!

    • @flaminshotgun
      @flaminshotgun 9 หลายเดือนก่อน

      Oh, also. I read in several places that with Prague powder you only need to cure for one day per half inch thickness of meat, plus 2 days. Is there a special reason that you cured yours for 3-4 weeks? Does that enhance the flavor in some way?

  • @frankbarhold5589
    @frankbarhold5589 10 หลายเดือนก่อน

    Tut mir leid wenn ich immer noch sehe das Nitritpökelsalz verwendet wird ist für mich das Rezept nicht mehr empfehlenswert.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  10 หลายเดือนก่อน

      That's okay. Thanks for watching! Hello from Canada.

  • @bigmoneygrifff203
    @bigmoneygrifff203 ปีที่แล้ว +1

    I did this a couple months ago. I didn't follow any recipe, but was doing something that I thought I could do, based on the desire to have "sandwich" meat that did not have the sodium nitrate/nitrite in it. So, I just did a rub, cooked it and used an electric slicer similar to those at a supermarket deli, which enable very thin slicing.Then I froze it in small bags. The whole process worked out much better than I thought it would! So, the only question that I have is why, why, why is it necessary to use the chemicals? incidentally, I like the idea of smoking it and then Sous Vide! Great video! Thanks!

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +4

      Thanks! Glad to hear that it worked out for you. As far as my recipe goes, I use the nitrite for long-term stability. I keep mine unsliced in a vacuum bag in the fridge. Once a week, I'll pull it out, slice what we'll need for the week...sandwiches, pizza, etc...and then vacuum again. This way, I don't have to freeze (mostly because freezer space is always at a premium, here!), and it lasts forever in the fridge like that. By vacuum sealing, it lasts WAY longer than those resealable store meat packs. I've had some last months, and I've never seen it spoil before I've used it up. Also, it would help with the cool pink colour and texture I'm looking for. That's about it. Thanks for the kind words. Give the smoke/sous vide method a try! 😁

    • @3rdPartyIntervener
      @3rdPartyIntervener ปีที่แล้ว

      chemicals, right? especially that dihydrogen monoxide crap they put in everything.

    • @51jim
      @51jim 10 หลายเดือนก่อน +1

      Most important is nitrate/nitrite is used to protect from botulism growth during low temp. smoking. There is now an alternate chemical that can be used. But, bear in mind that most nitrates are consumed from vegetables, beets, celery, cherries etc. that's why "no added nitrates" products (hotdogs) have celery juice or cherry juice in the ingredients because of the nitrates, and then they charge you more money to get the same product.

  • @kevinhullinger8743
    @kevinhullinger8743 ปีที่แล้ว +3

    Essentially Canadian bacon.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      Close, for sure. I use a different recipe and process, particularly hot smoking rather than sous vide finishing, with my Canadian bacon. It winds up quite a bit different from this "ham." Here's how I make it: th-cam.com/video/WzuQN3ldYr0/w-d-xo.html
      Thanks for watching!

  • @earlwright9715
    @earlwright9715 ปีที่แล้ว

    Why do you keep calling that ham? Ham is a leg.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +1

      I'm calling it that because I'm treating the loin in a manner that results in something very similar to deli sandwich ham meat - only better, I'd argue. The cut is similar in that it is quite lean and can result in a very similar product, but it is much easier and cheaper to come by. Having butchered many pigs over the years, I know where the actual ham is on the animal, but most people wouldn't have the space to brine one or the ease of access to purchase a whole leg, let alone going through the butchering process for it. I just didn't want to keep putting air quotes around the word each time I used it.

  • @jeremeywelling2245
    @jeremeywelling2245 4 หลายเดือนก่อน

    There is 3 sections to a pork loin, each with different texture and flavor, I personally would have cut it into them 3 sections, other than that looks good

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  4 หลายเดือนก่อน +1

      True enough! You busted me on being lazy in that regard. 🤣 I was looking for maximum 'ham.' I totally could have split it, as you mention, and then made the bulk into that, then used the other sections for different purposes. Thanks for the comment! 😁

    • @jeremeywelling2245
      @jeremeywelling2245 4 หลายเดือนก่อน

      @ThisDadGoesTo11 haha now worries still a good video man , I personally would have made a Canadian bacon, ham, and lean cuts ,3 diffrent meats frome the one loin, maybe even seasoned each diffrent and gave a diffrent smoke profile but you are the one making the videos not me, but maybe an idea for another one..

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  4 หลายเดือนก่อน +1

      🤣🤣 Yeah, that's an awesome idea. One hunk of meat, three products. Love it. Thanks!

  • @billythekid3300
    @billythekid3300 11 หลายเดือนก่อน

    If it ultimately gets cooked whats the purpose of the curing salt? Is it just a texture and taste thing?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  11 หลายเดือนก่อน

      Yes, that's basically it. Texture, taste, colour...also, it helps it last far longer in the fridge, so I don't have to bother freezing it...that's super important around here, as freezer space is always at a premium! Thanks for the question.

    • @DarkMatterX1
      @DarkMatterX1 10 หลายเดือนก่อน

      ​@@ThisDadGoesTo11
      The freezer space always being at a premium hits home. Like you, I do a lot of meat processing to save money. Bacon, fresh and cured/smoked sausages, all my own ground meats. You get the idea. It's the rotating that's always goin' on. I still think I'd find space for two of those loins.
      They look good. Kind of like an old style peameal bacon. I think I might try your spice mix, but use a wet cure/brine instead. It's never cold enough here in the US South to let the outside do my curing, unfortunately. I have to have a dedicated curing fridge.

  • @GettingGoshen
    @GettingGoshen 11 หลายเดือนก่อน

    So what can you use if you Don't have a sous vida?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  11 หลายเดือนก่อน

      You have a couple of options, in that case. You could place in a roasting pan (I would set it on a wire rack with some water in the bottom) with a lid on and cook for a couple hours on your oven's lowest setting until it hits an internal temp of 140F. Alternatively, you could skip the cold smoke and hot smoke at a low temperature until the internal temp hits 140F. I just like using the precision cooker, as I can't overcook the pork while retaining the most moisture. These other methods will work, though! Let me know if you give it a try. Thanks for the question!😁

  • @jmim17
    @jmim17 8 หลายเดือนก่อน

    I'm curious to know where you learned to cure meats. I'm interested in doing it, but I want to be sure i do it safely. Do you have any recommended sources of information?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  8 หลายเดือนก่อน

      Hey, there! Sorry for the delay in response. I don't have one solid, standalone resource on this. Helpful, user-friendly information isn't readily available, as you might have found while looking around online. My curing processes are based on reading snippets from online, digging into the occasional super dense science article, and having some friends: one a chemist, another a butcher with significant training in curing methods, and another who has been curing meats even longer than I. Putting all that together, I've found that my techniques are safe and consistent. I've been curing different products for several years, with solid success. That might not be the answer you were hoping for, but it's what I got. 😂 Thanks for the question! Always happy to talk about meat.

    • @jmim17
      @jmim17 8 หลายเดือนก่อน

      @@ThisDadGoesTo11 That does help, and I appreciate it. Thank you.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  8 หลายเดือนก่อน

      @@jmim17 My pleasure! Good luck on your journey.

  • @parker1ray
    @parker1ray 9 หลายเดือนก่อน

    So, in other words, it is a 10lb pork loin?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  9 หลายเดือนก่อน

      Yeah, you know...one that's cured, smoked, and cooked, closely resembling sandwich ham.

  • @richardmckinney4963
    @richardmckinney4963 ปีที่แล้ว

    Lol calling that Ham is a sin. It is Irish Bacon. For it to be ham it needs to be in a brine for at least three days. I know because I grew up helping my grandfather in his butchering shop.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      I don't know if I'd go so far as to call it a sin...maybe just a case of shenanigans. As far as your brine comments goes... if it was a larger piece of meat - an actual pork ham from the back legs of the pig, I would definitely use a large container of wet brine. In addition, I would be injecting the brine, in order to help it reach the centre of the meat and get the curing done in a decent amount of time, rather than risking spoilage. Three days wouldn't be sufficient time for a whole ham to cure, though. It would need more than that to actually penetrate and get the job done.
      As this was just a pork loin, it's thin enough that I can use a dry brine, as I did here. It also makes the equilibrium cure technique really easy, so the salinity is exactly what you want, and you don't need to bother 'freshening' the meat in fresh water afterwards to dial it down.
      It would be cool to have a relative with a butcher shop...it must have been really interesting observing all the cutting and processing techniques as a kid.

    • @richardmckinney4963
      @richardmckinney4963 ปีที่แล้ว

      @@ThisDadGoesTo11 I didn't observe. I was doing. And as far as the three days in the brine we'll first you find the femoral artery and inject the brine into the Ham that way you only need three days in the brine to cure the ham. 150 degree hickory smoke for 13 hours.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +1

      Oh, right on. That's super cool that you were able to learn how to do all these things from a pro. 13 hour hickory smoke sounds delicious! Do you still make meat like this at home?

  • @matter3232
    @matter3232 ปีที่แล้ว

    Ok man I have a finicky wife and I can try this

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      Awesome! Give it a whirl. You (and she) won't be disappointed! 😄

  • @raydeb8859
    @raydeb8859 4 หลายเดือนก่อน

    Anyone in a Mastodon tshirt rocks it!

  • @professorx1935
    @professorx1935 ปีที่แล้ว

    Isn't this Canadian bacon though?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      It's close. I treat my Canadian/back bacon differently...different cure spices, hot smoking instead of cold smoke and sous vide. If you have time, you can check my video on that in the playlist. I like both of them, but use them for different meals, for sure. Thanks for the question!

  • @georgeradcliffe7511
    @georgeradcliffe7511 ปีที่แล้ว

    By the time that you'd bought that MASSIVE loin, all the electrical equipment you need and paid your electricity bill, how much did you ACTUALLY save on store bought ?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      Good question, and I haven't even tried to run the numbers on that. At the same time, I've owned my Anova for years, and I use it all the time for a great many projects/meals. Same for the vacuum sealer, as I pull it out to use more than once per week. So, given that I don't feel those really owe me anything cost-wise, and they weren't bought solely for loin "ham," I'm happy with this. I imagine most people buying that equipment would also use it for many things, so that cost gets spread around. Thanks for watching!

  • @kacieo777
    @kacieo777 10 หลายเดือนก่อน

    Is it possible to follow the same method, but cut out the smoking step? We don't have a smoker. My son loves deli meat ham, so I'm trying to make something with a similar texture to that for school lunches. I know smoking would add flavor, but would curing, rinsing, and moving straight to the sous vide provide similar results?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  10 หลายเดือนก่อน +1

      Yeah, it would work, for sure. Like you mention, it would not have the exact flavor as a smoked version, but salinity, texture, and whatnot world be the same. In your case, I would give it a go. If you try it, let me know what he thinks, if you have time. Good luck! 😁

  • @chesterross7513
    @chesterross7513 ปีที่แล้ว

    Not gonna lie...the 'tism started playing Steambreather in the back of my mind while watching this lol 😂🤙🏽🤟🏽🤟🏽

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      Yeah, buddy! That's awesome. I have the Emperor of Sand as the back patch on my battle vest. Now, that song is playing in my head, too. 🤘🤘

  • @woodys8018
    @woodys8018 10 หลายเดือนก่อน

    A Ham is the hind leg of a pig, how can you make a hind leg out of a pork loin?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  10 หลายเดือนก่อน

      Yep. Ham is the back leg primal, so that's not what I'm talking about. This is deli "ham" sandwich meat, like you can buy in any grocery store, but made from pork loin. Lean pork meat, like the back legs. This is cured, smoked, and cooked. It's about making a similar product with an easily accessible and inexpensive cut of meat. Thanks for the question.

    • @woodys8018
      @woodys8018 10 หลายเดือนก่อน

      Ok, Pork Loin that identifies as ham, lol @@ThisDadGoesTo11

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  10 หลายเดือนก่อน +1

      Apt analogy. In the spirit of peace and love, we welcome these loin hams into our hearts and bellies. 😁

  • @samTollefson
    @samTollefson ปีที่แล้ว

    I took the time to write out the recipe for this pork for my own use, and I would like to add it here to make it easy for folks to copy and paste. Please feel free to correct or modify my rendition.
    How to Make Pork Loin Deli Ham From YT'er “This Dad Goes to 11”
    Tired of overpaying for deli meat? This is a great way to cure, smoke, and cook your own version of ham from a pork loin.
    - Pat the loin dry and remove the fat and silver skin.
    - Cut into manageable sizes if needed and note the weight of each piece for mixing the correct amount of cure for each chunk.
    - Coat the meat with the cure mix and seal it in a vacuum bag and cure in the fridge for 3 to 4 weeks.
    - Remove from bags and wash the cure off the meat.
    - Allow the pellicle to develop uncovered for one day.
    - Cold smoke for 10-12 hours.
    - Cook via precision cooker (sous vide) at 140F for 3 hours.
    - Chill and slice.
    The cure:
    .25% cure #1 (sodium nitrite)
    2.2% kosher salt
    2% brown sugar
    .08% juniper berries
    .06% dried rosemary
    .3% peppercorns
    Grind the rosemary, juniper berries, and peppercorns in a coffee grinder and mix with the other ingredients.
    Note: If curing a large loin, cut it into weekly needed chunks and freeze. Thaw, and slice later as needed.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +1

      Hey, that's a great job turning that into a written recipe. Thanks!

  • @thomaslehrer9913
    @thomaslehrer9913 ปีที่แล้ว

    Damn you'z... I was putting off buying a deli slicer and now I just have to do it....

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      Do it! You will not regret it. 👍👍

  • @ellellbee
    @ellellbee 3 หลายเดือนก่อน

    Another good one, Thank you. And another excuse to use my meat slicer. Double bonus.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  3 หลายเดือนก่อน +1

      Awesome! I hear you...any excuse to break out the slicer is a joy!

  • @joshuamckinley8707
    @joshuamckinley8707 ปีที่แล้ว

    I don't understand the percentages. I get the total amount of cure needed based on weight, but I don't understand the percentages of ingredients. What are they a percentage of? The total weight of the meat or something else?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      Yes, indeed. I have an explanation and an example in the video description. Essentially, get a precise measurement of your meat (go with grams for ease), then multiply that number by the percentage for the ingredient weight (i.e. 1000g pork x .25% = cure). It takes a minute or two of playing with your calculator, but it makes it so you can reproduce the exact same product regardless of meat weight - mostly important for the salt and cure. Thanks for the question!n 😁

  • @Rusty6450
    @Rusty6450 11 หลายเดือนก่อน

    Great instructive video and I want to try. I could develop the pellicle like you when I lived in Minnesota, but currently live in Texas where refrigerator temps in my garage are rare. Any alternate pellicle development suggestions?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  11 หลายเดือนก่อน

      Hey, there! I've put my meat in the fridge, before. If you can make some room on a shelf, even setting it in on a baking sheet, maybe loosely tented with some plastic wrap, will do the trick. That's something I'll do if I'm doing a project like this when it's too warm in my garage to leave it overnight. Thanks for the question! 😁

  • @wlbennett3432
    @wlbennett3432 3 หลายเดือนก่อน

    mate i get pork lion and there the size of my foot about 300 grams and they come from a 4-5 foot pig what you get your pork lion from an elephant ?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  3 หลายเดือนก่อน

      🤣 Those must be tenderloins, which find from inside the rib cage, rather than the actual loins, which are along the spine. Tenderloins are far smaller, like you describe.
      That being said, this reminds me of that episode from the first season of South Park...🤣🤣🍻

    • @wlbennett3432
      @wlbennett3432 3 หลายเดือนก่อน

      @@ThisDadGoesTo11 so here in asia thats what they call pork loin so im guessing its like the pork chop area but leave the bone behind ? Hopping im right

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  3 หลายเดือนก่อน +1

      @@wlbennett3432 Yes, indeed! The loin is often sliced for pork chops. 👍👍

    • @wlbennett3432
      @wlbennett3432 3 หลายเดือนก่อน

      @@ThisDadGoesTo11 thankyou will try the deli ham this week ty again

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  3 หลายเดือนก่อน

      @@wlbennett3432 Awesome! Once it's done, if you have a chance, please let me know how you like it! 😁

  • @lerrymartin3958
    @lerrymartin3958 ปีที่แล้ว

    Great presentation!! I'm definitely going to try this! Man that looks good! Just subscribed!!

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      Thanks for the kind words! Give it a try, for sure. You won't be disappointed. Make sure to check out my deli cured beef recipe...video to come out in the next week or so. 😁

  • @pjac317
    @pjac317 4 หลายเดือนก่อน

    Fresh ham love it .

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  4 หลายเดือนก่อน

      Thanks! Stay tuned this weekend. Wrapping up my hot smoked version of this recipe to post. 😁

  • @freddenker9537
    @freddenker9537 ปีที่แล้ว

    Your wife or husband are very lucky..with the talent you have, wonderful..and so perfectly explained Thanks

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  11 หลายเดือนก่อน

      Wow, thanks! I'll make sure to tell her. 😉 Very much appreciated. If you give it a shot, please let me know how it turns out!

  • @mariamagina8332
    @mariamagina8332 ปีที่แล้ว

    Thank you for this recipe, please can you tell me what exactly is the ingredient that you added before the salt and brown sugar ?... I didn't quit understud what you said . I really would like to try this recipe. Thank you

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +1

      No problem! It is sodium nitrite, which cures the meat. It is available under some different names. From what I understand, in the US, it can be found under the name Prague Powder #1. The place I buy it from calls it Cure #1. You should be able to find this online or through your local sausage making supply store. Good luck! :)

  • @esllorin84
    @esllorin84 ปีที่แล้ว

    Holy sh*t I read the description incorrectly. I thought pork LION ham lmao

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      🤣🤣 Well, now, that would be something.

  • @samsimgeo
    @samsimgeo 8 หลายเดือนก่อน

    Is that a Braun Coffee grinder? If yes, we have two of those which my parents got in the 90s!

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  8 หลายเดือนก่อน +1

      Totally! I inherited this from my grandparents years ago. These things last forever. 👍👍🤣

  • @riprapter6322
    @riprapter6322 ปีที่แล้ว

    It is loin NOT ham..

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      That's true. Loin is from along the back, and the actual pork ham is the back leg. This is just a way to take an easily available and relatively inexpensive, lean cut of pork and create something similar to deli sandwich ham that you could buy at the store.

  • @goneboating123
    @goneboating123 ปีที่แล้ว

    I'm kind of thinking 145....thoughts?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      You could and see how it turns out. The cooking isn't for food safety reasons, as it's already safe to eat after curing/smoking... it's just for a more pleasant texture, as having it uncooked is a little weird...not quite rubbery, but close. 🤣

    • @goneboating123
      @goneboating123 ปีที่แล้ว

      @@ThisDadGoesTo11 It sounds interesting...not sure if the cure gets to the center....I will try...thx!

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      @@goneboating123 The cure makes it through, given the amount of time I let it sit. I've seen meat before that the cure didn't make it to the centre, and it was visibly different. Definitely give this a try. It's awesome. 👍👍

  • @PC-vx6ko
    @PC-vx6ko 11 หลายเดือนก่อน

    I shave my beard from time to time and i tried to leave my mustache like yours. My fiancé cried.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  11 หลายเดือนก่อน

      😂😂😂 Yeah, I get this one month out of the year. I have to notify authorities and local community safety groups prior to sporting this, as I don't have designs on being arrested. 🧐

  • @janwatling3216
    @janwatling3216 ปีที่แล้ว

    If I don’t have a cold garage for pellicle forming time should it just go into my refrigerator?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +1

      That will definitely do the trick. 👌🏻

  • @stephenkelly1650
    @stephenkelly1650 ปีที่แล้ว

    Thank you so much! Looks delicious! Will try, and report back. Peace , man.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      Wicked! Best of luck. My family loves this meat. Let me know how it goes, for sure. 👍👍

  • @426superbee4
    @426superbee4 ปีที่แล้ว +1

    I can't wait that long

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +1

      It is definitely an exercise in patience, so you have to plan ahead, and I always like to keep more coming down the pipe, so we don't run out. Of course, I also have a culatello that has been dry aging in the curing chamber for a couple years, so I've had to become well versed in patience...🤣

    • @426superbee4
      @426superbee4 ปีที่แล้ว +1

      @@ThisDadGoesTo11 Sure does. and it take up space i need. Like making cheese He hee i can't wait for cheese

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +1

      @@426superbee4 AWESOME! I bought my supplies for it, and my winter project is to build my cheese cave and get it up and running. 👍👍

    • @426superbee4
      @426superbee4 ปีที่แล้ว

      @@ThisDadGoesTo11 cool 👍👍

    • @426superbee4
      @426superbee4 ปีที่แล้ว

      @@ThisDadGoesTo11 lmfao. I got enough project going. Making breads, Buttermilk, hot sauce, and salsa Plus growing all of these peppers, Take a lot of peppers to make flakes, powders, and hot sauces. ect. Plus trying to store up 5 or 10 years of supplies. I got 3 years supplies for sure

  • @brianavila6025
    @brianavila6025 ปีที่แล้ว

    Sweet baby jesus.... You're like the Bill Nye of deli meats. Very well done my man!

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      🤣🤣 Thanks! Much appreciated. Give this a whirl and let me know how it goes, if you can. 👌🏻

  • @ardeleansorin7476
    @ardeleansorin7476 ปีที่แล้ว

    hello, 140 is enough for pork meat?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      Hi, there! It is enough; in this case, for two reasons. Firstly, the meat was cured, so it is actually safe to eat without cooking (just like charcuterie is just cured and dry aged meat, not cooked). Secondly, and this is more important for meat that hasn't been cured, pasteurization is a function of time and temperature. Traditional cooking methods, such as frying, grilling, or roasting, only let's your meat hit the peak internal temperature briefly, before you have to remove it or risk over-cooking. This is what makes sous vide cooking so interesting, as the meat hit its intended peak internal temp quickly. You can cook meat at a much lower temperature than you normally would, but hold it at that temp for a longer period of time, and it's totally safe. My favorite pork is tenderloin cooked for an hour at 130F. You can basically cut it with your fork, and it's incredibly tender. Hope that helps. Thanks for the question! 😁

    • @ardeleansorin7476
      @ardeleansorin7476 ปีที่แล้ว

      @@ThisDadGoesTo11 thank you to for this detailed explication. Keep the good work! 👍

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      @@ardeleansorin7476 My pleasure. Thanks again!

  • @patriot1902
    @patriot1902 ปีที่แล้ว

    Awsome. I bought one at Costco last week and cut into 3rds then vacuumed sealed. I'll try for sure

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      Wicked! You won't be disappointed. Let me know how it turns out, if you can. 😄

  • @leonkuykendall9495
    @leonkuykendall9495 ปีที่แล้ว

    Try marinating your pork loin in apple cider and maple
    You will be amazed of the taste

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      I bet! Hmm...I should try marinating prior to curing, maybe. I'll figure out a way to incorporate that in this process. Great idea!

  • @zbow1974
    @zbow1974 11 หลายเดือนก่อน

    oh those smoker grates i love the seasoning you got going on with them, most people think they got to keep them spotless but hell no that ruins the flavor.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  11 หลายเดือนก่อน

      😂 Thanks! I agree about the flavour component, for sure. It also helps that it reduces cleaning time! Hahaha... I only ever take a metal edge to it to scrape off chunks of bark or whatever that get stuck to it, but I haven't really cleaned the grates beyond that in the several years since building the smoker. Thanks for the comment!

  • @bruceburns1672
    @bruceburns1672 ปีที่แล้ว

    Nobody would be capable of doing this at home as they do not have all the equipment to do it.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      Well, I guess that depends. If someone is already into sous vide cooking and has a precision cooker, they likely have a vacuum sealer (or could get away with zipper lock bags for both the curing and cooking sous vide). The pellet tube smoker is quite inexpensive online, and it could even be used in a bbq grill, rather that something like my large smoker.
      I find a vacuum sealer is a great investment, even if just for purchasing meat in larger, less expensive, quantities, then splitting up, sealing and freezing.

  • @w2male320
    @w2male320 10 หลายเดือนก่อน

    When you say store the leftover for weeks ahead do you store them in the fridge or freezer?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  10 หลายเดือนก่อน +1

      I store it in the fridge (actually, in my temp controlled keg freezer, which is just a degree or two above freezing). As long as you keep it cold, this lasts quite a while. I wouldn't bother freezing any of it unless you keeping it many months before getting through it. Thanks for the question! 😁

  • @watermanone7567
    @watermanone7567 11 หลายเดือนก่อน

    Great job, Can you cook it in a smoker grill or in the oven? Thanks

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  11 หลายเดือนก่อน

      You totally could. I would say maybe hot smoking until you hit 140F (it's cured, so already food safe... this is just for texture and flavor). I would try to have some liquid in there for a little steam action, to help reduce moisture loss. That's why I cook mine via precision cooker. Good question. Thanks for the kind words! 😁

  • @davidreed628
    @davidreed628 ปีที่แล้ว

    4.5 kilograms is 9.9lbs for all of us good Americans

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      Indeed! I don't really have anything against Imperial (I think in inches and Farenheit, a lot of the time), but I find working in grams quite a bit easier when it comes to calculating cure ingredient weights. Thanks for watching! 😃

  • @julianfarquhar
    @julianfarquhar ปีที่แล้ว

    Why us .25% cure #1 (sodium nitrite) if you end up cooking it?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +4

      I like it in this for multiple reasons. Aesthetically, it changes the texture and colour of the meat (leaving it that pink hue, rather than going more greyish when cooked). For food safety, it also helps ensure the pork doesn't go bad during the long smoking process, and it also means that it lasts a long time in the fridge. The last loin 'ham' I made is still in my keezer, vacuum sealed. I take it out, slice what I need, vacuum seal, and return to refrigeration. It has been a few months, and the meat hasn't spoiled. Thanks for watching! :)

  • @hawkeyejohnny968
    @hawkeyejohnny968 11 หลายเดือนก่อน

    I trim my loin exactly like you do. I use either a commercial brown sugar or white sugar cure that I purchase from a seasoning company for my cure. Following recommended directions I make a brine from the cure to inject directly into the loin. I’ve recently been experimenting with honey and maple syrup in the brine for added flavor. Outside of the loin is then dry rubbed with the cure. Refrigerate in a sealed container for six days. Check daily and drain any liquid. Remove and soak in cold water for two hours. I also do a final wash to make sure all of the salt has been removed. Since the fat and silver skin has been removed I wrap the loin with bacon to keep the outside from drying out. To hang in the smoker I put the loin in stockinette ham bags . I think it helps hold the juices in. Cooking temp in my Cook Shack smoker is 175 degrees for about three hours or until internal temp reaches 145 degrees. I don’t like a strong smoke so I only smoke for the last hour using peach wood. Rest the loin for at least one hour before removing the bacon and letting cool to refrigerate. I’ve had the best results with Hormel Always Tender loins if you can find them.
    How do you monitor your internal temp with the hot water bath method? I guess if you had a Meater thermometer it might transmit through the plastic. I also question the safety of cold smoking your loin if you would be trying this in the heat of the summer.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  11 หลายเดือนก่อน +1

      Hey, there! Yeah, that sounds like a solid method. Like the idea of the meat stockinette. 😁 My precision cooker keeps the water at my set temperature. I don't worry about monitoring the exact internal temp of the meat, as it can't overshoot it. I just go for a few hours, as I know that the meat will have hit my set temp before that, for sure (maybe an hour in or something like that). I'm less concerned about the actual temp, as it's already cooked and whatnot. I just want the loin to hit the 150F for a bit to adjust the texture to where I want it.
      I do have a Meater Plus, but I don't bother with it for sous vide cooking. It gets a lot of use in my smokers, though! 😂
      Thanks for chatting about your loin method and for the questions!

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  11 หลายเดือนก่อน

      Yeah, I don't cold smoke if it's hot outside. I plan these projects outside of our two hottest months (unless there's a weird dip in temps for a few days; in which case, I might do an overnight cold smoke...pretty rare, though).

  • @jubelet
    @jubelet ปีที่แล้ว

    What are those measurements he called out for the spices? That's a new one on me.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      I do it by percentage of the meat weight. It allows you to easily scale the recipe for any size. Check the video description for more details and an explanation of how to quickly calculate. Thanks for watching! 😁

  • @ARod-br2ui
    @ARod-br2ui ปีที่แล้ว

    Great video. We share similar tastes in cuisine as well as music. \m/

  • @ronniefawcett3838
    @ronniefawcett3838 ปีที่แล้ว

    How do you get the exact amount of your dry ingredients?

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว +1

      Hey, there! It's done by weight. I weight out the meat, in grams (it's easier for this than Imperial measurements). I then multiply that weight (say, 1000g, for example) by the percentage of the ingredient. So, 1000g x .25% of the cure = 2.5 grams cure. I also discuss this in the video description. It's the easiest way to consistently reproduce the product how you want, regardless of the meat size/weight. Thanks for the question!

  • @ronniefawcett3838
    @ronniefawcett3838 ปีที่แล้ว

    how long do you think it would keep in the frige if its sous vid

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      With the cure, smoke, and sous vide cook, it should last months, refrigerated. My last batch is nearly all eaten, and it's been at least four months in the fridge (the kids are less because it was summer and not having to take sandwiches for lunch). I just take it out, slice off enough for the week, vacuum seal again, and return to the fridge. It's a great system. Thanks for the question!

  • @lescommercantesdindochine1954
    @lescommercantesdindochine1954 ปีที่แล้ว

    Cool helpful video... but a ham can never be made from a back muscle.

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      Well, let's put little air quotes around each time I say "ham." I know ham is the back legs of the pig, and that loin come from the back, along the spine. What I'm after is a relatively inexpensive, easily-accessible cut of meat that can be treated in such a way to create a similar, delicious meat that is similar to deli sandwich ham that you would buy from the grocery store. This is flavourful, lean but juicy, and it gets the job done. It's a lot more reasonable to make a meat this way than to source and process and entire ham, as they are quite sizeable. Either way, thanks for watching and the comment. 😃

  • @anaussiefarminginthephilippine
    @anaussiefarminginthephilippine ปีที่แล้ว

    Great video mate,, what is the name and make of your Vacuum Sealer Machine please.. and also the Sous Vide Machine, thanks

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      Thanks! My vacuum sealer is a FoodSaver V3840. I've had it for a long time, and I don't believe they sell them new, anymore. There are more options out there from them that look decent...looking into it, I'd maybe check out:
      amzn.to/3QQ65A9
      amzn.to/3E5vzBQ
      amzn.to/44tl7za
      For the precision cooker, I have the first edition of the Anova. A couple current options are:
      amzn.to/47LrDE0
      amzn.to/3P72nRf
      Good luck on your food journey! Let me know if you have any other questions. Thanks for watching! 😀

    • @anaussiefarminginthephilippine
      @anaussiefarminginthephilippine ปีที่แล้ว

      @@ThisDadGoesTo11 Gaday mate .. thank you for the reply.. i will look into it more,, i like what you are doing,, I raise my own pigs and butcher them also,, it is good to see other ways to do things as I always try.. Thank you so much

    • @ThisDadGoesTo11
      @ThisDadGoesTo11  ปีที่แล้ว

      Sweet! Yeah, raising the pigs and butchering yourself adds a whole other dimension of awesomeness to it. We used to butcher pigs around here, until it became difficult to source. Since then, I've been forced to wait for sales on the cuts of meat I'm looking for. Sigh. Anyway, thanks for the kind words. Good luck with your projects! 😁