Boar C bacon

[Boar]

been trying to upload all day. hope it works.

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[Boar]

wow it worked. now im happy! had that loin in pops brine for 2 weeks fired up.funky claud and set temp.at 225 had fluctuate the temp lower abit to get the color i.want on the meat. 1li pulled it it at 150 internal.temp its now resting peacfully in a foile tent
. yu can reap the benefitsnof a pork loin like this on reiny webpage. its better than it looks.

[Bobberineyes]

Atta boy boar.....think I can smell em from here!!!!

[Reinhard]

Looks Grreat Boar!!!  Cub has the loins for 1.99 lb. this week so I'll be getting some.  good luck.

[Boar]

heres the inside

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[Boar]

and sliced up, this stuff is amazine!

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[Bobberineyes]

Nicely done boar!!!!

[LPS]

Is that the one you are giving to Smurfy or the one you are going to let the family eat???      It does look great. 

[Boar]

Had a several slices this morning. and I'm fine. with the info I told ya about ive no worries. for those that wonder on this. I forgot to add the proper cure till about a week into the brining process, my assumption on this or call it a gamble, it that the porl loin one gets from sams, is packed full of cure solution, plus I added 1/2 cup salt to the brine, plus the fridege I keep the loin in while brining is 3 degrees abouve freexing, water will actually freeze over in the bottom crisper drawers. pluse I added the proper cure with a week left to brine. Ive no worries. but if I start sharting excessively. then I know whats going on. Ive another in the brine with proper cure.

[Reinhard]

Boar if you buy a pork loin that is "enhanced" with a salt solution, that's all that is.  It's not a cure, not even close.  They enhance as they call it to give the meat more moisture and to make the meat more tender.  It does this, but I think they do this to "enhance" profit as well with the extra weight of the solution.   I have no problem with it and most of that brine they put in there is squeezed out during packaging.  If you notice when you open a plastic cryo pac of the loins, there is some liquid in there when you open it.  Same thing with the enhanced pork ribs.  You just rinse that off.  But it's not a cure.  You can add spices to stuff, but cure is something you have to use the exact amount per pound of meat used.  No changes.  They also enhance poultry products with this solution.  Pre marinaded products are the same thing, only spices are added.  good luck.

[Boar]

ahhhh i c.. thanks reiny. good to know. ive eatn a bunch and all.is good.

[Boar]

I know that Ill be more carful from now on that's for sure. Were all thankfull for you to help us with such things, you've probably save many of us from a lot of headaches by you past experience. thanks reiny!!

[Cherrywood]

i'm all out i have to make more. i saw costco has whole pork belly slabs here in baxter. i'll have to pick one up.

[glenn57]

Looks good buddy!!!;

[Jerkbiat]

Looks yummy Boar.