Sweeten the Pork

sawhorseray · Post by **sawhorseray** » Thu May 02, 2013 15:35

Tuesday morning I cut two 7.5lb whole pork loins in half and got them shot-up and soaking in CW's Canadiasn bacon sauce, with a couple of minor changes. I reduced the salt measure by 1/4 cup to 1 &1/4 cups for the six quarts of water, and added a 1/2 cup of brown sugar and one tablespoon of liquid Mapleine. If this formula works out it's what I plan to brine a couple of whole wild hog hams in a few weeks from now in. I figure to double all the ingredients to make three gallons of brine for each ham and soak them after geezing for six days in 6-gallon plastic buckets in a 165 qt cooler that I can maintain a temperature of about 35°-37°. I'll start smoking the pork loins on Sunday evening and will know by Tuesday if his formula wll require any more tweaking. RAY

grasshopper · Post by **grasshopper** » Fri May 03, 2013 15:57

Wow! On the gin that's why they call gin, silver loud mouth's. Always cotton to bourbon Old Grand . I am doing CW pork loin, so lurking around the forum. I opened the brine and added juniper berries and maple syrup. Thinking about taking some of the berries out now. Should of kept to the original recipe.

sawhorseray · Post by **sawhorseray** » Fri May 03, 2013 18:04

I dumped some maple syrup into a previous batch and didn't get much flavor from it, not sure it really dissolves in water. One tablespoon of mapleine turned the six quarts of brine water almost black, strong stuff. I guess if the maple syrup was boiled in some water before mixing that might help. I use Camps or MacDonalds maple syrup for French toast and whatever, $9 for a 12oz. bottle doesn't lend itself to being poured into brine mix. Started out on bourbon, went to single malt 35 years ago, there's no going back. RAY

sawhorseray · Post by **sawhorseray** » Mon May 06, 2013 06:59

Just finished a perfect sammy, stuff came out great. Now I have the formula for what I want in a ham. The Mapleine lended a nice flavor without being over=powering at all, the salt reduction worked out big-time. No need for pics, we've been there. RAY

Chuckwagon · Post by **Chuckwagon** » Mon May 06, 2013 08:35

Sounds great Ray! Glad it worked out. I just took two of them out of the smoker. I'm afraid one of them won't make it into the refrigerator overnight!

Keep up the good work pal!

Best Wishes,
Chuckwagon

grasshopper · Post by **grasshopper** » Mon May 06, 2013 17:16

This is a scaled down version of CW pork loin. Mine only weighed 2.33 lb. Did not inject because it made the 2 inch limit. Brine 4 days with dextrose,salt and cure-1. Smoked to IT temp 150 deg. Taste great. I will go bigger next time. The ice went out yesterday on lake Pokegama, a long winter.

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Chuckwagon · Post by **Chuckwagon** » Tue May 07, 2013 09:42

Ray and Mike....
Both of you are getting to be real showoffs! I was just looking at Mike's photo and wondering how many supermarket shopping people will never in their lives, get a chance to sample something so tasty yet simply exquisite as your smoked pork loin.
Today, I sliced one so thinly that I could read through it. Then I realized that I had sliced it so thinly that each slice only had ONE side!

Stacked quite a few of these one-sided slices on a sourdough biscuit with just a hint of mustard and thin slices of onion, tomato, and lettuce. Wow, what a killer lunch!

el Ducko · Post by **el Ducko** » Tue May 07, 2013 15:08

Chuckwagon wrote:...smoked pork loin.
Today, I sliced one so thinly that I could read through it. Then I realized that I had sliced it so thinly that each slice only had ONE side!

Folks, our beloved moderator has reinvented the Moebius strip, that famous one-sided figure used as an introduction to a branch of mathematics known as topology. Sometimes, for inexplicable reasons (quantum entanglement? bacterial interaction with prion whatchamacallits? comic relief by bored students of geometry?) the two ends of a thin slice of pork loin can become half-twisted and cemented together with trace amounts of mustard in the presence of onion, tomato, and lettuce.

Speaking of traces, if you were to trace a line along the surface of the slice, you would find that you come back to the starting point after traversing what you thought were both sides of the single-sided piece of meat. (This can be duplicated with a strip of paper, half-twisted and the ends stapled together, but isn't nearly as tasty.)

The result: a never-ending sandwich. Talk about the miracle of loaves and fishes! The only problem is, it's done with pork so therefore can't be certified Kosher. Think about the impact on our world hunger problem! (...not to mention a retelling of the famous biblical story.) Why, with one of these, you could...

Well... you could open a sandwich shop, maybe. Just don't bite all the way through, or you'll destroy the Moebius effect, which will snap back to two dimensions suddenly, entrapping you. ...not a pretty picture, especially with the mustard stains on your clothing. (Since it's one-sided, you can't just turn your shirt inside out and go on about your business, like you used to try to do, back in grade school days.)(...or I did, anyway.)

sawhorseray · Post by **sawhorseray** » Tue May 07, 2013 22:46

Chuckwagon wrote:Ray and Mike....
Both of you are getting to be real showoffs! I was just looking at Mike's photo and wondering how many supermarket shopping people will never in their lives, get a chance to sample something so tasty yet simply exquisite as your smoked pork loin.
Today, I sliced one so thinly that I could read through it. Then I realized that I had sliced it so thinly that each slice only had ONE side! Stacked quite a few of these one-sided slices on a sourdough biscuit with just a hint of mustard and thin slices of onion, tomato, and lettuce. Wow, what a killer lunch!

Shucks CW, you are too kind, owe it all to you and this site. Yep, the days of paying $5.99 for a 6oz. packet of tasteless Canadian bacon for a big treat Eggs Benedict breakfast seem far far in tha past. My wifes favorite new brekky is English muffin with two slices swiss cheese and two slices CB in the micro on high for 45 seconds, topped with two eggs sunnyside-up.

sawhorseray · Post by **sawhorseray** » Tue May 07, 2013 22:50

One half of one whole pork loin makes for a lot of sliced ham on hand, $1.99lb RAY

ssorllih · Post by **ssorllih** » Wed May 08, 2013 00:32

So much better than just good.

grasshopper · Post by **grasshopper** » Wed May 08, 2013 01:38

WOW! Ray that looks great, pat yourself on the back for that one. Sams for me is 75 miles away. I will get down there and pick a pork loin. I have some time to work up a game plan. I did put whole juniper berries in the brine. When I opened the brine for smoke, it did smell very nice. So this is a question, my game plan is mapleine dextrose juniper berries cure 1 and back off just a little on the salt. My wife loves the bacon also but she said it is a little salty. Heck I salt my pizza. Also if you don't mind, how long did you brine for and was the mapleine in the brine when you injected it. So CW recipe is top of the line for me.

ssorllih · Post by **ssorllih** » Wed May 08, 2013 04:37

two very important shopping tips:
1. if you have time stop by your neighborhood super market everyday and catch the stuff up against the sell-by date.
2.Read the store sales every week. I have seen loins on special for 1.49/pound one week and 3.49 the following week.

grasshopper · Post by **grasshopper** » Wed May 08, 2013 15:11

Thanks Ross That is how I got the one I smoked, (quick sale) There were 4 of them and should have taken advantage of that. I didn't have a game plan then, but I do now. This bacon go's with everything. Had turkey CW bacon and Swiss last knight. I also have seen your pork butt bacon and will try that later this year.

sawhorseray · Post by **sawhorseray** » Thu May 09, 2013 16:45

grasshopper wrote:WOW! Ray that looks great, pat yourself on the back for that one. Sams for me is 75 miles away. I will get down there and pick a pork loin. I have some time to work up a game plan. I did put whole juniper berries in the brine. When I opened the brine for smoke, it did smell very nice. So this is a question, my game plan is mapleine dextrose juniper berries cure 1 and back off just a little on the salt. My wife loves the bacon also but she said it is a little salty. Heck I salt my pizza. Also if you don't mind, how long did you brine for and was the mapleine in the brine when you injected it. So CW recipe is top of the line for me.

Hi Grasshopper! My wife also thought the CB was just a tad too salty, she says this batch is perfect and the best yet, I agree. I usually like to do two whole pork loins, right about 15-16 lbs total. I mix all the ingedients in a bucket after measuring, add a couple of trays of ice cubes, then add enough cold water to bring the mixture up to six quarts, stir until all the cubes are melted into the mix

15lbs pork loin
4 & 1/2 tbsp Cure #1
1 tbsp Mapleine
6 qts ice water
1 cup powdered dextrose
1/2 cup brown sugar
1 & 1/4 cup canning salt

I cut the loins in half so they fit perfectly side-by-side into this lug, inject each piece with 5-6 ounces of the brine solution, then cover the four pieces of loin with the remaining brine mixture. The lug with the loins just fits on the bottom shelf of my fridge for five full days, then it's time to rinse and smoke. I'm pulling them off at 148° and soaking them in a ice-water bath in the sink for about 20 minutes. Towel-dry the smoked loins and back into the fridge for a day, or even two, before slicing. Time for breakfast! RAY

Sweeten the Pork

still learning