| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Pork, Preserved, Smoked |
4 |
Servings |
INGREDIENTS
| 5 |
lb |
Pork loin |
|
|
The brine |
| 5 |
qt |
Ice water |
| 1 |
c |
Molasses |
| 2 |
oz |
Prague Powder #1 |
| 8 |
oz |
Kosher salt |
| 1 |
oz |
Finely crushed juniper |
|
|
Berries |
INSTRUCTIONS
I got a 5 pound untrimmed loin at Sam's Club, cut it in half length- wise,
and spray-pumped each section to 10% of its weight. I let it sit in the
brine at 38 F for 6 days. Then I put them in stockinette bags which were
soaked in vinegar to prevent sticking and hung them to dry at room
temperature for about 12 hours. Then I put it in a warmed up smoker at 130
for 12 more hours. After that I smoked it for another 12, then gradually
raised the temperature to 142 internally, showered it, and hung it out to
bloom at room temperature another 6 hours. I removed the stockinettes and
put it in the fridge.
The molasses penetrated very nicely, so much so that I have to fry this at
very low heat because of the "stickiness" - just brown it lightly and then
eat it like that or make Eggs Benedict if that suits you.
From: Paulhinr@mindspring.Com In: rec.food.preserving
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on Feb
01, 99
A Message from our Provider:
“Religion: a mirage. Jesus: reality”