Pork Loin Ham
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- เผยแพร่เมื่อ 12 ก.พ. 2023
- In this video, we make a ham brined pork loin from start to finish here is the brine calculator I used to come up with this recipe
eatcuredmeat.com/meat-curing-...
Recipe
1/2 Gallon of water
2-Cups of Kosher Salt
2lbs brown sugar (1-bag)
44 Grams of pickling spice
Pargue powder #1 (weight of meat x .25%)
Bring Mixture to a simmer until all the salts and sugars dissolve, add ice to cool then pour mixture over meat, top off mixture with water until meat is completely submerged. - บันเทิง
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I made this for Thanksgiving and it turned out fantastic. I was skeptical that a pork loin would give a juicy final product, but it was juicier than the spiral cut hams that we normally buy. It also turned out smokier and sweeter than the storebought hams. Thanks for the advice!
Awesome!! Glad it worked out for you!!
Very informative and helpful! Thanks, especially, for showing how the smoke should be!
Thanks for watching!!
Look at Mike, Hamming it up for the camera...LOL Liking these ham brined videos, looked great. Thanks Mike!
Thanks Troy!!
Great to have you back Mike - video was great - Ted
Thanks Ted!!!
Fantastic brother Mike!
Thanks Luis!! 🍻
Hey Mike! Glad to see you back my brother! Thats a juicy looking ham! Cheers buddy!
Thanks Al!!
I bet that was outstanding!!! Nice work
Thanks! It was too bad, should have injected the brine in the meat, and it would've been better.
Most outstanding!
Thanks!!
I love the comment “it’s heavy for it’s weight “
Thanks!
I've never made ham (yet) but one thing I do when brining stuff is to let the liquid cool and inject it into the meat with big injector. It helps it go a lot faster and much more even.
Yep, inject 10% of liquid by weight of your meat. Learned the hard way 😆 🤣
A lot of waiting, but I bet that paid off! Would of loved to try how they turned out!
It was good!! Thanks for watching!!
Can you tell me Why you didn't cut the Pork Loin in half (or Thirds) prior to Brining?
Because I wanted bigger pieces, but I could have.
was the brining done at room temp or refrigerated?
In the refrigerator, if you dont do that, it will go bad on you.
I'm trying to make sense of the calculations. How heavy was that pork loin?
I don't remember but if your curing meat the cure is .25% of weight and overall salt is between 2.2 to 1.5% depends on your taste.
Use this calculator for the brining, add the other ingredients to your taste
eatcuredmeat.com/meat-curing-calculator-tool-equilibrium-curing-brining/
@@MikeBrownBBQ Thanks for the response. My confusion is how much water I'm supposed to use in total. In the video you use 3/4 of a gallon of water for the brine but then you pour that into a pan that has an undisclosed amount of water. Does the calculator tell you how much total water you need or how much water is needed to mix the brine.
@Sysaphys yes it does. But I dint have the right size pan so I had to add more water and ingredients except curing salt to make up for it
3/4 tender quick 3/4 brown sugar cups is all u need for brine per loin or 1 butt slice paper thin very good
I'll try that out one of these days. Thanks!
Pretty much what canadian bacon is if im not mistaken.
Not quite the same taste as Canadian bacon tho, I think that process is a little different
Hey mike what’s the diameter of the pipe on your 250 gallons firebox
24" O.D.X42" long, 3/8" thick
@@MikeBrownBBQ what are your thoughts on insulated firebox vs non? I’m looking at building a 250 as well what’s the dimensions on your cooking chamber? The tank I’m looking at looks similar to yours it’s not the bullet end cap 250 gallon style it’s more flat like yours is.
My firebox is thick and I live in southeast Texas it's hot. More wood burning = more flavor. An insulated firebox burns less wood and I'm not selling my bbq for money so I don't worry bout wood cost, on a 12 hour smoke I'll burn 14 to 20 sticks on a cold day and less on a hot day. If I lived up north where the winter is brutal I could see doing it.
@@MikeBrownBBQ not sure if sent you or someone else a message on Instagram could you check your inbox at your convenience!
I'll look
Hi Mike where can i find your brine recipie😋
It just depends on the size of your meat, I used this calculator as the base and made it my own. eatcuredmeat.com/meat-curing-calculator-tool-equilibrium-curing-brining/
Looked good Mike, bummer the butt didn’t make it
Thanks!! The butt didn't cure all the way. I cold smoked it for 12 hours. It wasn't safe to eat 😕
Remember that nopthing is a fialure if you have dogs!
Ya got that right!!!
Isn't that really Canadian Bacon?
It could've been had I let it cure even longer and left out some of the pickling spices
Very similiar to my Canadian bacon recipe except no pickling spices . I like apple for my bacon
No hickory?
Don't have much around where I live
@@MikeBrownBBQ I understand. I got to buy the chips at the store when I want some. Had a boyfriend years ago that had a hickory tree in his yard. He would gather the nuts that fell and use them when he was grilling something. He had to let them burn for awhile before cooking anything over them, to let the oil in the nuts burn off. Once it burned off they were like coals but still have good flavor. Pecan trees are related to hickory but I never had the wood to cook over. Probably the flavor is not the same, but I bet you could cook over it.
@susanfarley1332 I use pecan alot it's awesome to smoke with. If I had hickory I'd use it too.
Where's the recipe?
I've added it description along with the brine calculator I used to come up with it.
Thanks
Where are the videos smh
They'll be one out sometime this month