Thinking I’m going to cure a pork loin next

Sausage making and curing meats.

Moderator: TBBQF Deputies

copasspupil USER_AVATAR
Copasspupil
Outlaw
Posts: 1888
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Thinking I’m going to cure a pork loin next

Postby Copasspupil » Sun Mar 10, 2019 12:34 am

Curing 1, smoking and hanging it for 3 weeks. Doing some research after Tuesday. Thoughts or concerns?
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
ld7009 USER_AVATAR
ld7009
Pilgrim
Posts: 19
Joined: Thu Feb 14, 2013 10:50 am
Contact:

Re: Thinking I’m going to cure a pork loin next

Postby ld7009 » Sun Mar 10, 2019 6:29 pm

Can’t wait to see
oldusedparts USER_AVATAR
OldUsedParts
Deputy
Posts: 21557
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: Thinking I’m going to cure a pork loin next

Postby OldUsedParts » Sun Mar 10, 2019 7:31 pm

Should be good - - - brings back memories of our dear departed friend, Bondo Bill (aka Wild Bill) and his Canadian Bacon that he made. :tup:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
woodenvisions USER_AVATAR
woodenvisions
Chuck Wagon
Posts: 5710
Joined: Sun Aug 02, 2015 12:37 pm
Contact:

Re: Thinking I’m going to cure a pork loin next

Postby woodenvisions » Sun Mar 10, 2019 7:41 pm

Ur a man of Patients/Pacience ??

Sorry, can never remember the correct one but you catch the drift

Looking forward to see the finished product, and Emm " OUP " is correct about Bondi Bill. He and Chili farmer are sadly missed.
Last edited by woodenvisions on Sun Mar 10, 2019 11:28 pm, edited 1 time in total.
copasspupil USER_AVATAR
Copasspupil
Outlaw
Posts: 1888
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Re: Thinking I’m going to cure a pork loin next

Postby Copasspupil » Sun Mar 10, 2019 10:49 pm

I saw someone do it with a little veno and the color was so red but different. Now I’ve done Canadian bacon but this one looked nothing like it. Recipe included in case you want to dabble in it too. About 1/2 cup of red wine
Attachments
FEDF2930-F93B-4B87-A665-B57616B3A58B.jpeg
ACDED346-EDAE-42C7-BC9D-84B6984A006F.jpeg
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
txdragon USER_AVATAR
Txdragon
Deputy
Posts: 5036
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Thinking I’m going to cure a pork loin next

Postby Txdragon » Sun Mar 10, 2019 10:54 pm

Bondobill was exactly who came to mind for me as well. :(
I've aged some loin before. Darn good process. Look up Braeseola. That will give you some great pointers. Good luck, sir, and keep us posted!
(Insert witty signature here)
copasspupil USER_AVATAR
Copasspupil
Outlaw
Posts: 1888
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Re: Thinking I’m going to cure a pork loin next

Postby Copasspupil » Mon Mar 11, 2019 7:18 am

Thanks TX! That was fascinating suggestion to look up.

https://www.youtube.com/watch?v=E2OuPqfuZ3Q
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
txdragon USER_AVATAR
Txdragon
Deputy
Posts: 5036
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Thinking I’m going to cure a pork loin next

Postby Txdragon » Tue Mar 12, 2019 7:51 pm

Copasspupil wrote:Thanks TX! That was fascinating suggestion to look up.

https://www.youtube.com/watch?v=E2OuPqfuZ3Q

Always happy to help, amigo! :cheers:
(Insert witty signature here)

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 18 guests