Two Charcuterie Firsts for Me (w/ Photos)

bbqgeekess · 04-10-2014, 09:46 AM

From one cut up whole loin:

My first Canadian Bacon has just finished its cure--used the center section of the loin. Trussed it up and now letting it dry in the fridge for 24 hours to form a beautiful pellicle.

A brethren suggested I try porkstrami, so I took the sirloin end and cured it along with a 3-2-1 ratio of: coriander, black pepper & garlic powder. Rinsed it off, patted it dry and gave it another coating of the 3-2-1.

I'll share more photos in a couple days after these are smoked and sliced. Hmm, Canadian Bacon sammich & porkstrami reuben?

Unrelated to charcuturie, but I figured I'd share this since you are probably wondering what I did with the last bit of the the loin--i.e. the ribeye end:

Chicken Fried Pork Ribeye Sammich

CharredApron · 04-10-2014, 09:57 AM

Very nice! I use the speed wrap net from butchers and packers to achieve a more round product. Your truss work looks nice and symmetrical though, mine not so much. Ha Ha

sliding_billy · 04-10-2014, 10:02 AM

Those both look great.

Fwismoker · 04-10-2014, 10:05 AM

Looks good "Chef Leonard"

Love me some Canadian bacon eh!

bbqgeekess · 04-10-2014, 10:05 AM

Quote:

Originally Posted by CharredApron

Very nice! I use the speed wrap net from butchers and packers to achieve a more round product. Your truss work looks nice and symmetrical though, mine not so much. Ha Ha

Thanks. The pork loin was very flat when I took it out of the fridge. I laid it on its side and pressed down good and hard to round it. The string trussing helped a lot, although not perfectly round--it's keeping it from flattening down like it was.

peeps · 04-10-2014, 10:13 AM

Nice work all around!

Bludawg · 04-10-2014, 10:19 AM

Lots of nice treats at the Geekess palace

bbqgeekess · 04-10-2014, 10:21 AM

I want to smoke these in my Bandera--it's gonna be so cool hanging that loin in it! It'll really make use of the vertical goodness Antonio Bandera provides!

I want to hot smoke at 200F. Any suggestions on how I should make the fire in the Bandera to do this? I've only barbecued at around 250-300 in it so far.

bbqgeekess · 04-10-2014, 10:32 AM

Quote:

Originally Posted by Fwismoker

Looks good "Chef Leonard"

Love me some Canadian bacon eh!

I actually watched another video on youtube how to truss, but Chef Leonard does a better/quicker job of teaching the process. It's a cool video thanks, Keith:

cameraman · 04-10-2014, 12:42 PM

Chicken fried Canadian bacon -- genius, pharkin' genius.

landarc · 04-10-2014, 01:10 PM

Ooo, that all looks very nice

ButtBurner · 04-10-2014, 01:32 PM

looks great

when I want a real low fire in my offset I just use charcoal with a teeny bit of wood for the smoke.

you have to really watch it

c farmer · 04-10-2014, 01:37 PM

They look great.

I will have to try that tie job on my next loins.

bbqgeekess · 04-10-2014, 03:48 PM

Quote:

Originally Posted by cameraman

Chicken fried Canadian bacon -- genius, pharkin' genius.

I haven't done that yet, but we think alike. I was just thinking of doing that like the day before yesterday. I'll try it and let ya know :)

Also thought about doing cowgirl's cured chops (2 hours w/ TQ) rinsing off, pat dry and dredge in flour and fry like chicken--just adding pepper baecuase there is enough salt in the chop. Should be so juicy!

Bonewagon · 04-10-2014, 04:14 PM

Those are gonna be goood.

04-10-2014, 09:46 AM	#1
bbqgeekess Babbling Farker Join Date: 07-06-13 Location: Oklahoma	Two Charcuterie Firsts for Me (w/ Photos) From one cut up whole loin: My first Canadian Bacon has just finished its cure--used the center section of the loin. Trussed it up and now letting it dry in the fridge for 24 hours to form a beautiful pellicle. A brethren suggested I try porkstrami, so I took the sirloin end and cured it along with a 3-2-1 ratio of: coriander, black pepper & garlic powder. Rinsed it off, patted it dry and gave it another coating of the 3-2-1. I'll share more photos in a couple days after these are smoked and sliced. Hmm, Canadian Bacon sammich & porkstrami reuben? Unrelated to charcuturie, but I figured I'd share this since you are probably wondering what I did with the last bit of the the loin--i.e. the ribeye end: Chicken Fried Pork Ribeye Sammich __________________ 18.5" WSM and 22.5" OTG. Last edited by bbqgeekess; 04-10-2014 at 10:14 AM..

04-10-2014, 09:57 AM	#2
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Very nice! I use the speed wrap net from butchers and packers to achieve a more round product. Your truss work looks nice and symmetrical though, mine not so much. Ha Ha __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

04-10-2014, 10:02 AM	#3
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Those both look great. __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

04-10-2014, 10:05 AM	#4
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	Looks good "Chef Leonard" Love me some Canadian bacon eh! __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

04-10-2014, 10:13 AM	#6
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	Nice work all around! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

04-10-2014, 10:19 AM	#7
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Lots of nice treats at the Geekess palace __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

04-10-2014, 10:21 AM	#8
bbqgeekess Babbling Farker Join Date: 07-06-13 Location: Oklahoma	I want to smoke these in my Bandera--it's gonna be so cool hanging that loin in it! It'll really make use of the vertical goodness Antonio Bandera provides! I want to hot smoke at 200F. Any suggestions on how I should make the fire in the Bandera to do this? I've only barbecued at around 250-300 in it so far. __________________ 18.5" WSM and 22.5" OTG.

04-10-2014, 12:42 PM	#10
cameraman Babbling Farker Join Date: 08-30-09 Location: Nashville, TN	Chicken fried Canadian bacon -- genius, pharkin' genius. __________________ [COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR]

04-10-2014, 01:10 PM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Ooo, that all looks very nice __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

04-10-2014, 01:32 PM	#12
ButtBurner Babbling Farker Join Date: 12-18-12 Location: Dearborn Mi, Manton Mi	looks great when I want a real low fire in my offset I just use charcoal with a teeny bit of wood for the smoke. you have to really watch it __________________ Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL]

04-10-2014, 01:37 PM	#13
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	They look great. I will have to try that tie job on my next loins. __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.

04-10-2014, 04:14 PM	#15
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Those are gonna be goood. __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen