This comment is in no way criticism, I just want your opinion. For starters this recipe looks 100 % a winner, I wonder what you think about equalizing before eating by vacuum this and let it in the fridge for 21 to 28 days and then start eating, do you think it is a worthwhile step? Cheers from OZ mate.
Hmm! You could, for sure. I wonder how that might impact the smoke...would it more fully penetrate the meat during that time? Or would it start to fade? I doubt it would hurt the meat in any way. This sounds like a cool experiment. If a guy was to make one batch, then age as you suggest, but then time out a second one that would be ready to eat (just like in the video) at the same time the first one has aged, it would be a cool side-by-side comparison. Perhaps this summer I'll find time to give it a whirl. If you try an aged version, let me know how it goes! 😁
@@ThisDadGoesTo11 I got this question from seeing a Russian making a ham with chunks of pork leg, cooking sousvide and then smoking it, he suggested equalizing for 3 to 4 weeks in the refrigerator after vacuuming in order to get the flavor through the whole piece. Cheers from OZ mate.
Hmm. Yeah, he must have done that because he cooked the meat via precision cooker, first. I find that smoke enters meat way easier when it's cold and uncooked. That's why, in my other deli ham video, I cold smoke, than cook via precision cooker. Perhaps he did things in that order to get the smokiness throughout the meat. 🍻
Nice presentation...really simple method with outstanding results...I cured for 4 weeks and then used my MasterBuilt Electric smoker...it did take close to 9 hours to reach the target temperature but I decided to go for broke and used 2 Costco pork loins cut in half so the smoker had a pretty good load...at any rate the results were excellent...keep up good work...
Your result here looks better than any deli ham I've purchased. I've been smoking pork loin for sandwiches for years. Curing first will be a good way to change it up. Thanks for all of the great information.
@@ThisDadGoesTo11 Is there a difference between this and back bacon ..are steps exactly same? I also watched your back bacon (also hot smoked) video, seems identical?
Glad I saw this one before I made the sous vide version. I will go with this one. It makes sense that this would be more moist than the sous vide. Any meat will lose some liquid in the sous vide. This method seals in that moisture with a nice pellicle "crust" Thank you again. Good as always.
Hey, that's great! Yeah, I believe I like this version a bit better. The sous vide one is good, but I like the exterior of this more. It's also surprisingly moist, like you note. Let me know how it goes! 😁
Just found your channel and I’m really impressed with how easy you make these recipes seem. You use large cuts of meat in most of your videos (referring to the weight or size of the cut). I know you calculate the ratios of spices and cures based on the weight of the meat, but do the seasonings and cures still work out if I were to use a loin that’s only a pound or two? Or do the recipes just work better for larger amounts of meat? I’d really like to try this recipe, but my wife and I would never eat that much ham. Do the spices and cure work just as good if I scale them down for a one or two pound piece of loin? Or do they just do better when the meat is larger and there’s more seasoning and cure? Kinda like it being nearly impossible to make a single serving of lasagna… it just doesn’t turn out as good as a full pan of lasagna… is this smoked ham like that? Thanks!! Keep up the good work!
Hey, there! So, this recipe would easily scale for the smaller portion of meat that you mention. If anything, the spices might be a little more noticable, I suppose, as the surface area to meat ration might be a little different. At the same time, the spices in the cure aren't super intense, so I'd likely just scale this exactly and try it out. You would likely have a shorter smoking time, too, as it would probably cook a little quicker. Keep an eye on that, and it should work out great, though. That's why I list the recipes the way I do. Now, I want some lasagna...🤣 Thanks for the question and the kind words! 👍👍
Hey, there! Nope, no phosphates; only the ingredients you saw me add. There are times - and it's mostly with these leaner cuts, I find - where I don't wind up with much moisture coming out of the meat. I would say it is mostly to do with the salinity in this equilibrium brine. I'm only going with 2.2% salt, and I think that then doesn't pull out as much liquid. When I make bacon, and it's 3% or higher (and fattier, if that's also a variable), I definitely have more liquid in the bag after curing. Not sure if that helps or not! Thanks for the questions. 😁
@@ThisDadGoesTo11 Hey man, i tried several recipes for this cut and so far i found that wet brining one had best results.. ill try this one too as im still in pursuit of a recipe that will satisfy my expectations for a smoked loin.
Truth! I forgot to mention that in the recipe/process in the video description (just updated it). I went with the slower acting #2, since I knew I was going to let this cure for so long. If I was going for just a couple of weeks, I'd have used #1). That day, I was also curing three other types of charcuterie planned for dry aging, so I just pulled out the one type of cure. 😁 Thanks for the question and reminding me to mention that in the recipe. Now, I want to make another round of bacon. 🍻
@@ThisDadGoesTo11- 10lbs pork belly -2% kosher salt -1% cane sugar -1 1\4 tbls crushed all spice -3/4 tbls cracked blk pepper -1 tsp cinnamon 1/2 tsp ground nutmeg -4 crushed bay leaves -10 sprigs fresh thyme -3 green onions -1/2 tblsp pepper flakes (optional/to taste) -.25% #1 cure -refrigerate 7 days -rinse, pat dry, refrigerate over night -hot smoke over apple wood @ 200 to an internal of 140-145 deg. -cool and wrap tightly in plastic wrap and refrigerate for 1-2 days.
Great Video... nothing more I can say. eccellente!!!!! Will be smoking my loin this weekend
@@MrKuuya1 Awesome! Let me know how it turns out! 😁🔥🔥 Thanks for the kind words.
This comment is in no way criticism, I just want your opinion. For starters this recipe looks 100 % a winner, I wonder what you think about equalizing before eating by vacuum this and let it in the fridge for 21 to 28 days and then start eating, do you think it is a worthwhile step? Cheers from OZ mate.
Hmm! You could, for sure. I wonder how that might impact the smoke...would it more fully penetrate the meat during that time? Or would it start to fade? I doubt it would hurt the meat in any way. This sounds like a cool experiment. If a guy was to make one batch, then age as you suggest, but then time out a second one that would be ready to eat (just like in the video) at the same time the first one has aged, it would be a cool side-by-side comparison. Perhaps this summer I'll find time to give it a whirl. If you try an aged version, let me know how it goes! 😁
@@ThisDadGoesTo11 I got this question from seeing a Russian making a ham with chunks of pork leg, cooking sousvide and then smoking it, he suggested equalizing for 3 to 4 weeks in the refrigerator after vacuuming in order to get the flavor through the whole piece. Cheers from OZ mate.
Hmm. Yeah, he must have done that because he cooked the meat via precision cooker, first. I find that smoke enters meat way easier when it's cold and uncooked. That's why, in my other deli ham video, I cold smoke, than cook via precision cooker. Perhaps he did things in that order to get the smokiness throughout the meat. 🍻
Nice presentation...really simple method with outstanding results...I cured for 4 weeks and then used my MasterBuilt Electric smoker...it did take close to 9 hours to reach the target temperature but I decided to go for broke and used 2 Costco pork loins cut in half so the smoker had a pretty good load...at any rate the results were excellent...keep up good work...
Awesome! Glad to hear it turned out great...and that you went all-in to make a good amount at the same time. 😁 Thanks for the kind words!
Your result here looks better than any deli ham I've purchased. I've been smoking pork loin for sandwiches for years. Curing first will be a good way to change it up. Thanks for all of the great information.
Hey, that's awesome! Thanks so much. Yeah, the curing does change it considerably. Give it a whirl and let me know what you think! 😁
@@ThisDadGoesTo11 Is there a difference between this and back bacon ..are steps exactly same? I also watched your back bacon (also hot smoked) video, seems identical?
Glad I saw this one before I made the sous vide version. I will go with this one. It makes sense that this would be more moist than the sous vide. Any meat will lose some liquid in the sous vide. This method seals in that moisture with a nice pellicle "crust"
Thank you again. Good as always.
Hey, that's great! Yeah, I believe I like this version a bit better. The sous vide one is good, but I like the exterior of this more. It's also surprisingly moist, like you note. Let me know how it goes! 😁
@@ThisDadGoesTo11 It is in the fridge as of today.
Just found your channel and I’m really impressed with how easy you make these recipes seem. You use large cuts of meat in most of your videos (referring to the weight or size of the cut). I know you calculate the ratios of spices and cures based on the weight of the meat, but do the seasonings and cures still work out if I were to use a loin that’s only a pound or two? Or do the recipes just work better for larger amounts of meat? I’d really like to try this recipe, but my wife and I would never eat that much ham. Do the spices and cure work just as good if I scale them down for a one or two pound piece of loin? Or do they just do better when the meat is larger and there’s more seasoning and cure? Kinda like it being nearly impossible to make a single serving of lasagna… it just doesn’t turn out as good as a full pan of lasagna… is this smoked ham like that? Thanks!! Keep up the good work!
Hey, there! So, this recipe would easily scale for the smaller portion of meat that you mention. If anything, the spices might be a little more noticable, I suppose, as the surface area to meat ration might be a little different. At the same time, the spices in the cure aren't super intense, so I'd likely just scale this exactly and try it out. You would likely have a shorter smoking time, too, as it would probably cook a little quicker. Keep an eye on that, and it should work out great, though. That's why I list the recipes the way I do.
Now, I want some lasagna...🤣 Thanks for the question and the kind words! 👍👍
How come there was no brine in the bag after curing? Did you put phosphate?
Hey, there! Nope, no phosphates; only the ingredients you saw me add. There are times - and it's mostly with these leaner cuts, I find - where I don't wind up with much moisture coming out of the meat. I would say it is mostly to do with the salinity in this equilibrium brine. I'm only going with 2.2% salt, and I think that then doesn't pull out as much liquid. When I make bacon, and it's 3% or higher (and fattier, if that's also a variable), I definitely have more liquid in the bag after curing.
Not sure if that helps or not! Thanks for the questions. 😁
@@ThisDadGoesTo11 Hey man, i tried several recipes for this cut and so far i found that wet brining one had best results.. ill try this one too as im still in pursuit of a recipe that will satisfy my expectations for a smoked loin.
@@hammertiming8423 Totally! I understand the quest for the food that scratches that itch. Let me know what you think of this one! 😁
L👀KS LIKE MONEY 👍🏿
🤗 Thanks! I'm super happy with this version.
Why did you use cure #2?
When making bacon you use #1 and the dry curing process is basically the same.
Truth! I forgot to mention that in the recipe/process in the video description (just updated it). I went with the slower acting #2, since I knew I was going to let this cure for so long. If I was going for just a couple of weeks, I'd have used #1). That day, I was also curing three other types of charcuterie planned for dry aging, so I just pulled out the one type of cure. 😁 Thanks for the question and reminding me to mention that in the recipe.
Now, I want to make another round of bacon. 🍻
I have a great recipe for jerked bacon, it's not hot.
Oooooh! That sounds delicious. Super cool flavors to get into bacon. Now you have me drooling, and I haven't even seen the recipe. 😂
@@ThisDadGoesTo11-
10lbs pork belly
-2% kosher salt
-1% cane sugar
-1 1\4 tbls crushed all spice
-3/4 tbls cracked blk pepper
-1 tsp cinnamon
1/2 tsp ground nutmeg
-4 crushed bay leaves
-10 sprigs fresh thyme
-3 green onions
-1/2 tblsp pepper flakes (optional/to taste)
-.25% #1 cure
-refrigerate 7 days
-rinse, pat dry, refrigerate over night
-hot smoke over apple wood @ 200 to an internal of 140-145 deg.
-cool and wrap tightly in plastic wrap and refrigerate for 1-2 days.
@@briandaffern5108 share this jerked bacon recipe !!!!!!!