Pork Loin "City Ham" Sandwich Slices

[johnec00]

We go through a lot of ham (sandwiches, ham and eggs, omelets, etc). Really don't go much for the water filled, high salt grocery store stuff, so we've been making our ham from pork loin. The loin is the right shape for sandwich slices, no need to deal with bones and cure injection. And we have control over salt and sugar content as well as the "smokiness". So here's a page from our smoking records from the last couple of weeks.


Started with two pieces of trimmed loin of about 1000 grams (2.2pounds) each. Here they are after the two week equilibrium cure.


Wrapping tightly in smallest available netting helps make a round(ish) shape
.


Smoked with light apple.



Vacuum bagged for sous vide. Experiment with fennel rub (success), experiment with orange juice (fail).



After 6 hour sous vide (150º) and ice water chill



Vacuum packaged for freezer. Started with about 5 pounds at $1.99/pound ($10). Yield a little over 3 pounds (~$3.30/pound). Cheapest grocery store sliced ham $8/pound. Boars Head sliced ham $17/pound)

[Donw]

Great job! They look great.

[RichardCullip]

Thanks for the detailed write up. Looks like a great success. Where did you get the small netting to hold them in a roundish shape for the smoking?

[johnec00]

Most of the places that sell sausage making supplies will have it in various sizes. Here's the size I used on Amazon.

https://www.amazon.com/Sausage-Maker-Meat-Netting-Roll/dp/B07PP8Z1TY/ref=sr_1_11?dchild=1&keywords=sausage+netting&qid=1626370151&sr=8-11

[Skip]

Looks wondeful johnec00 . We do something similar. Great to have on hand for a protein to go with "stuff" from the garden. Thanks for posting your version!

[rickgregory]

I'm curious about the SV step. Specifically why you did it. I usually smoke to 150-160 when I do loin, so it's done in that sense. Does it add something that plain smoking doesn't?

[johnec00]

One reason is its easier, set and forget for 6 hours, drop in ice water and done. Aside from that, there's no right and wrong way, before SV, I did smoke till done. That way, though its near impossible to get the middle to 150º without over cooking and drying out the outside unless the smoker temperature is kept too low for too long (in my opinion).