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Old 04-10-2014, 09:46 AM   #1
bbqgeekess
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Default 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

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Last edited by bbqgeekess; 04-10-2014 at 10:14 AM..
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Old 04-10-2014, 09:57 AM   #2
CharredApron
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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
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Old 04-10-2014, 10:02 AM   #3
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Those both look great.
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Old 04-10-2014, 10:05 AM   #4
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Looks good "Chef Leonard" Love me some Canadian bacon eh!
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Old 04-10-2014, 10:05 AM   #5
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Quote:
Originally Posted by CharredApron View Post
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.
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Old 04-10-2014, 10:13 AM   #6
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Nice work all around!
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Old 04-10-2014, 10:19 AM   #7
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Lots of nice treats at the Geekess palace
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Old 04-10-2014, 10:21 AM   #8
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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.
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Old 04-10-2014, 10:32 AM   #9
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Quote:
Originally Posted by Fwismoker View Post
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:
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Old 04-10-2014, 12:42 PM   #10
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Chicken fried Canadian bacon -- genius, pharkin' genius.
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Old 04-10-2014, 01:10 PM   #11
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Ooo, that all looks very nice
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Old 04-10-2014, 01:32 PM   #12
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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
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Old 04-10-2014, 01:37 PM   #13
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They look great.

I will have to try that tie job on my next loins.
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Old 04-10-2014, 03:48 PM   #14
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Quote:
Originally Posted by cameraman View Post
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!
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Old 04-10-2014, 04:14 PM   #15
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Those are gonna be goood.
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