FrozenTundra
New member
Used calculator here: DiggingDogFarm
Ingredients:
5.33 & 5.47 lb Half Loins (10.8 lbs / 4899 gr)
12.23 grams Cure #1 (156 ppm)
111 grams Kosher Salt (2.5%)
98 grams Dark Muscovado Sugar (2%) (sub dark brown)
13 grams Fresh Ground Tellicherry Pepper
(pic from previous single loin batch)
Mixed cure ingredients and applied to loins, light coat on fat side heavy on the rest.
Fridged at 38º in Rubbermaid tub for 14 days flipping and massaging every 2-3 days, did not drain liquid.
Rinsed well in cold water, test fried a 1/4" slice, was perfect.
Put under high powered fan 40º for 1.5 hours to form nice pellicle.
Brushed with maple syrup & hung in smoker.
Cold smoked with dual AMNPS full of pecan pellets for 8 hours outside temp 35º inside smoker temp averaged 88º. (normally use one AMNPS two times but was in a hurry).
Set Smoker to 230º (with a mix of Hickory, cherry and maple pellets) till internal temp reached 142º (2.5 hours) then pulled and foiled for 2 hours then transferred to fridge overnight.
Sliced:
Sealed:
Fried:
By taking it to 142º and resting it the temp climbs up to 147º - 148º so you can eat it cold on sandwiches or fry it for breakfast.
Ingredients:
5.33 & 5.47 lb Half Loins (10.8 lbs / 4899 gr)
12.23 grams Cure #1 (156 ppm)
111 grams Kosher Salt (2.5%)
98 grams Dark Muscovado Sugar (2%) (sub dark brown)
13 grams Fresh Ground Tellicherry Pepper
(pic from previous single loin batch)
Mixed cure ingredients and applied to loins, light coat on fat side heavy on the rest.
Fridged at 38º in Rubbermaid tub for 14 days flipping and massaging every 2-3 days, did not drain liquid.
Rinsed well in cold water, test fried a 1/4" slice, was perfect.
Put under high powered fan 40º for 1.5 hours to form nice pellicle.
Brushed with maple syrup & hung in smoker.
Cold smoked with dual AMNPS full of pecan pellets for 8 hours outside temp 35º inside smoker temp averaged 88º. (normally use one AMNPS two times but was in a hurry).
Set Smoker to 230º (with a mix of Hickory, cherry and maple pellets) till internal temp reached 142º (2.5 hours) then pulled and foiled for 2 hours then transferred to fridge overnight.
Sliced:
Sealed:
Fried:
By taking it to 142º and resting it the temp climbs up to 147º - 148º so you can eat it cold on sandwiches or fry it for breakfast.
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