How to Make (Hot Smoked) Pork Loin Deli 'Ham'
1.7 هزار بار بازدید -
3 ماه پیش
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You can make deli 'ham'
You can make deli 'ham' luncheon meat out of pork loin at home! With some curing and seasoning time, followed by a hot smoke, this recipe is delicious!
Yes, I know that the ham is from the hind end of a pig; this is a more easily accessible and cheap hack to achieve similar results at home.
For the cure, percentages are based on meat weight. It's easiest to measure in grams, just for math. For example, the cure is .25%, so if your loin is 1000g, the calculation is 1000x.0025 (or .25%), which equals 2.5g of cure. Weigh your meat, run a little math for the percentages, and you're good to weigh out all your ingredients.
Here is the recipe:
.25% cure #1, Prague Powder 1, or other sodium nitrite cure https://amzn.to/3ESiZ9F
(NOTE: IF you're going to let this cure longer than two weeks, then go ahead with the slower acting cure #2, like I did 😁)
2.2% kosher salt or other non-iodized salt
2% dark brown sugar
In a grinder blend:
.08% juniper berries
.06% rosemary
.3% black peppercorns
Combine all ingredients and apply to meat. Vacuum seal and refrigerate for a minimum of two weeks (I went 6!), turning/massaging the meat every day or two. After, rinse and pat meat dry.
Smoke for three hours on 'smoke' setting in pellet smoker, placing loin on rack above pan of water. Raise temperature to 200F for 1.5 hours, then raise to 225F until loin hits internal temperature of 140F.
Throughout entirety of smoke/cook, occasionally spritz/mop with apple juice.
Slice and enjoy! Vacuum seal and refrigerate ham; this can be done whole.
If you're looking for a vacuum sealer, consider one of these:
https://amzn.to/3QQ65A9
https://amzn.to/3E5vzBQ
https://amzn.to/44tl7za
Yes, I know that the ham is from the hind end of a pig; this is a more easily accessible and cheap hack to achieve similar results at home.
For the cure, percentages are based on meat weight. It's easiest to measure in grams, just for math. For example, the cure is .25%, so if your loin is 1000g, the calculation is 1000x.0025 (or .25%), which equals 2.5g of cure. Weigh your meat, run a little math for the percentages, and you're good to weigh out all your ingredients.
Here is the recipe:
.25% cure #1, Prague Powder 1, or other sodium nitrite cure https://amzn.to/3ESiZ9F
(NOTE: IF you're going to let this cure longer than two weeks, then go ahead with the slower acting cure #2, like I did 😁)
2.2% kosher salt or other non-iodized salt
2% dark brown sugar
In a grinder blend:
.08% juniper berries
.06% rosemary
.3% black peppercorns
Combine all ingredients and apply to meat. Vacuum seal and refrigerate for a minimum of two weeks (I went 6!), turning/massaging the meat every day or two. After, rinse and pat meat dry.
Smoke for three hours on 'smoke' setting in pellet smoker, placing loin on rack above pan of water. Raise temperature to 200F for 1.5 hours, then raise to 225F until loin hits internal temperature of 140F.
Throughout entirety of smoke/cook, occasionally spritz/mop with apple juice.
Slice and enjoy! Vacuum seal and refrigerate ham; this can be done whole.
If you're looking for a vacuum sealer, consider one of these:
https://amzn.to/3QQ65A9
https://amzn.to/3E5vzBQ
https://amzn.to/44tl7za
3 ماه پیش
در تاریخ 1403/02/22 منتشر شده
است.
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