Thread: loin ham
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Unread 12-14-2012, 08:08 AM   #5
Juggy D Beerman
On the road to being a farker
 
Join Date: 09-18-06
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Every Christmas, I cook up pork loins ala Dizzy Pig's Canadian bacon recipe: http://www.dizzypigbbq.com/recipesBacon.html .

I trim the loin down to the eye muscle so that the brine fully penetrates to the center of the meat. (I save those trimmings for grinding.) I know you were not looking for a Canadian Bacon recipe, but this uses a cure. It is the cure that gives ham that hammy taste. If you were to cook a whole back leg of a hog without using a cure, it would taste like roast pork. It would not taste like the ham you were expecting.

I cook the loins to the higher temperature recommended in the recipe. The end product can be served cold for sandwiches. My three sons all agree it tastes better than ham.

Lager,

Juggy
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