Braided Pork Loin
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- เผยแพร่เมื่อ 11 พ.ย. 2020
- This is a Pork Loin Ham recipe I have been using for quite some time to cure a whole pork tenderloin. It is simple to do but does take time. I used whole pork tenderloin due to the ease of getting the cure completely through the pork. You can certainly use a pork shoulder for this recipe.
• 1 - Backwoods Ham Cure Kit
• 1/2 Cup of Killer Hogs Texas Beef
I put a twist on this recipe to give it a better presentation. First I trimmed any excess fat and silver skin off of the tenderloin. I then sliced the whole loin in half horizontally, like you were slicing open a sandwich roll.
I laid the tenderloin flat, I came down two inches from one end and made two cuts in the meat down the length of the loin. This left me with three equal lengths of loin all connected at one end. I repeated this step for the other half of the loin.
I then prepared my brine according to the instructions on the package, it is imperative to follow these instructions closely.
I then place the loins in the brine for the amount of time called for in the instructions.
Once the ham loins have cured I removed them from the brine and rinsed thoroughly. I then discarded the remaining brine.
Laying the loin on a sheet pan I covered lightly with the Texas Beef rub. Then from the end of the loin that was still connected I braided the three sections of meat together. Once completely braided I tied the meat at one end with butchers twine to secure.
I smoked these at 225 degrees on the pellet smoker until the thickest part reached 160 degrees internally.
We then sliced the ham and topped with fresh made slaw on slider rolls!
This makes excellent ham and is a great for parties and tailgates!
Get you some!!!!
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LOL! When you pick it up, it looks like Davey Jones’s beard
That’s pretty awesome, def will add this to the arsenal! Thank you for the video! 🔥🔥🔥
Thank you!
Definitely pork loin. Lipless as well. Thanks for the vid. I'll be trying this product soon. 9
This looks great, can’t wait to try it. My only question is- what does the braid do? Would the cook be different without it? Is it for looks? That was my only confusion, but this looks great.
It is really just for looks but it does provide more surface areas for rub and sauce! Thank you!
That a boneless pork loin. That's on outside of the rib cage tenderloin is inside the animal under the sirloin side of the back loin.
I misspoke during the video, we should have corrected it.
Also that pink thatvyour talking about the 6 minute mark is the rib end section of the loin. Your pork is white. Your bribe did not contain Prague powder or curing salt. Sodium nitrite is what make the pork stay pink. Beef stays red even when well done.
Thanks for watching, it did contain curing salt. It was a store bought ham cure from Bass Pro. It may not of come through with the color in the video.
Not hating lol I'm a butcher by trade. Looks awesome 😎
Thank you!
Is this pork loin or tenderloin? Looks like pork loin!
It’s pork loin.
Heading says tenderloin. I was tricked.
@@gm3801 me too