So I was at the butcher a bit ago and the pork called out to me. It said... "cure me! Smoke me!" and who am I to refuse?
I have another post to do on the bacon (smoked and double smoked) but I just did some 'ham' and thought you all might like to hear about it.
I had some bacon dry cure left over from the bacon and so I used that. I know, wet cure is what AR uses... but I've used this cure that I got from Ruhlman's Charcuterie book and it works, plus it takes less space in the fridge. The cure is simple - 2:1 salt to sugar, .25% by weight Prague #1 and flavorings. I used pepper and crushed bay leaf. I rubbed a 2.5lb pork loin in that, vacsealed it and left it for 8 days.
Today I pulled it, rinsed and dried it and put it on the old weber with some apple wood chunks. I didnt get before pics but this had a 1/4 fat cap on one side and was otherwise... a pork loin roast. I just sliced off a bit (for science!) and it's... tasty. Really tasty. It's basically Canadian bacon I guess but it's also a but like ham, minus any glazing. I'll slice it thin for some sandwiches, thicker for breakfast and freeze some too.
Straight off the weber :


I have another post to do on the bacon (smoked and double smoked) but I just did some 'ham' and thought you all might like to hear about it.
I had some bacon dry cure left over from the bacon and so I used that. I know, wet cure is what AR uses... but I've used this cure that I got from Ruhlman's Charcuterie book and it works, plus it takes less space in the fridge. The cure is simple - 2:1 salt to sugar, .25% by weight Prague #1 and flavorings. I used pepper and crushed bay leaf. I rubbed a 2.5lb pork loin in that, vacsealed it and left it for 8 days.
Today I pulled it, rinsed and dried it and put it on the old weber with some apple wood chunks. I didnt get before pics but this had a 1/4 fat cap on one side and was otherwise... a pork loin roast. I just sliced off a bit (for science!) and it's... tasty. Really tasty. It's basically Canadian bacon I guess but it's also a but like ham, minus any glazing. I'll slice it thin for some sandwiches, thicker for breakfast and freeze some too.
Straight off the weber :
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