Bacon

[Bobberineyes]

This is the week, loin will hit pops brine on Tuesday while the belly hits the dry brine on Thursday.  I'm going to do the loin a little different, it will be cold smoked for 2hrs before it hits the smoker for more and heat. The belly will be cold smoked for 6hrs then both will rest in the fridge overnight before slicing. 

[Rebel SS]

Boober, aka "The Baconater".    I'm waiting for the finished product pics...*slobber*drool*   

[Boar]

hey bbober, ive got some belly to cold smome to, could yu post ur belly rub please.

[Bobberineyes]

Dang right boar, the prep time is half the fun. This time around I'm going with.

1 T of tenderquick per #
1.5 T Brown sugar ( if not a little more)per #
1/4 tsp black pepper per #
1 tsp granulated garlic per #

Another forum fella once mentioned adding maple syrup to the brine, that's sounds intriguing but I haven't tried it yet.

[mike89]

hey bobber you have a recipe for a whole ham??  we have one that we are going to do when it's warmer out, thanks.

[Boar]

 

[Reinhard]

Those are going to be great Bobber.    I'll be looking forward to the finished product.  With this cold I haven't even had a chance to get my new smoker going.   good luck.

[Bobberineyes]

hey bobber you have a recipe for a whole ham??  we have one that we are going to do when it's warmer out, thanks.

  Ive had gteat results since a picnic ham is already smoked ( injected) at the factory I usually put em ( bone in not spiral) in a aluminum roasting pan throw an extra hour of smoke during cooking that's it , any more and they turn out to salty on my opinion . Figure about 15 minutes per pounds and your golden.

[mike89]

this is not a picnic and it's not injected, thanks.

[Bobberineyes]

this is not a picnic and it's not injected, thanks.

   sorry Mike, misread your post, no I don't.

[Reinhard]

I haven't done a whole fresh ham.    i have researched it and there seems to be different ways some do this as far as using a brine or injecting it or both.  I do believe a fresh ham needs to be injected.  I have done this with a whole pork butt that I boned out and tied back together for smoking.  It was a large 9 pounder.  It takes about 1/4 inch per day for the cure to penetrate the meat.  however I give it extra time [3 to 4 days] to make sure.  A half a boneless pork loin for me is 7 to 9 day's.  A whole boneless pork butt around 8 to 9 pounds, 12 to 14 day's.  I know a friend of mine used Pop's brine and kept his whole fresh ham in the brine for 30 days.  Now if you inject the ham, then the brine time is less because you are injecting the cure right into the meat, which results in less curing time.  You have to make sure the brine you inject [cure and the rest of the ingredients] reach the bone.  Injecting every inch and a half all around the ham.  Some cut the skin off and some don't.  I would leave it on myself, being old school.   When I get my new smoker going I'm going to do a whole fresh Picnic and give that a shot first.  good luck.

[mike89]

thanks bobber and rh,  you have stated everything we found so we are on the right page.  the question now for shin on or off.  it will be both fun and good to eat!!

[Bobberineyes]

Well, after rinsing and soaking it's been determined the belly had too much garlic. Still good but next time havta back off on it.  The belly and the loin are resting in the fridge for a big day tomorrow. 

[Rebel SS]

My belly and loin are usually resting by the fridge, too, boob. Wanna see that finished product. 

[glenn57]

My belly and loin are usually resting by the fridge, too, boob. Wanna see that finished product. 

HELL NO!!!!

[delcecchi]

Sublime to ridiculous

[Rebel SS]

My belly and loin are usually resting by the fridge, too, boob. Wanna see that finished product. 

HELL NO!!!!

It's hopeless.  Whaddya do?         confused-3316.gif

I still wanna see yer finished product, boober!

[glenn57]

I was referring to seeing your belly and loin ya bonehead! confused-3316.gif

[Rebel SS]

I was referring to seeing your belly and loin ya bonehead! confused-3316.gif

   I KNOW THAT!!! CAN YA HEAR ME NOW??!?!   

[glenn57]

I was referring to seeing your belly and loin ya bonehead! confused-3316.gif

   I KNOW THAT!!! CAN YA HEAR ME NOW??!?!   

WHAT?????

[Rebel SS]

I was referring to seeing your belly and loin ya bonehead! confused-3316.gif

   I KNOW THAT!!! CAN YA HEAR ME NOW??!?!   

WHAT?????

[Bobberineyes]

Up n smoke kinda day. smoking_a_joint-408.gif. Yaaay my curlys seasoning just arrived, havta keep the Mcsmoker out for tomorrow. 

[Rebel SS]

Mmmmm...thought I smelled sumpn'!   

[mike89]

lookin gooooooodddd!!!!

[Bobberineyes]

Loin came off the cold smoke early then in the smoker, almost done. After 4 hrs of cold smoke the slabs are in some heat. Didn't plan on doing it this way but WTH.

[mike89]

the end result is what counts!!!

[Reinhard]

Doing a great job!!!!.  good luck.

[Bobberineyes]

Everything turned out awsome, I'll definitely hang the bellies from now on.

[Bobberineyes]

Forgot one.

[glenn57]

WOWZER......... not a big fan of bacon...........but man that looks good!!!!!!!