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Unread 03-26-2008, 11:57 PM   #1
Rockaway BeachBQ
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Default First attempt at maple cured pork loin, advice sought

I just rubbed (11pm 3/26/08 ) a dry cure on a 2# 10 oz. Loin following the little bit of info on the back of Morton tender quick bag as a baseline.

2T + 1t Tender Quick
2T maple sugar
1t Onion Powder
1t Fresh Black Pepper
2t Hot Hungarian Paprika
1/4t cinnamon powder
and then I drizzled on
1T Elijah Craig 12 year old bourbon

Now my question is, should I rinse it right before cooking like the bag says, after roughly 14 hours? This was my original plan and I was going to apply more fresh black pepper and maple sugar before cooking at 200*.

Or should rinse first thing in the morning and let rest a few hours before re-rubbing like the book Charcuterie seems to suggest? This is starting to sound like the best idea.

Or should I just throw it on the cooker? Which sounds like a salty mess.
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Last edited by Rockaway BeachBQ; 03-26-2008 at 11:59 PM.. Reason: accidental smiley erased
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Unread 03-27-2008, 12:55 AM   #2
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actually, i would be inclinded to do like BBB and soak/rinse/soak/rinse.

then re-rub and cook.
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Unread 03-27-2008, 01:30 AM   #3
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After reading a recent BBB thread, I believe I found the answer at the source.
http://www.mortonsalt.com/recipes/Re...l.aspx?RID=117

So I have now transfered the Loin in to the foodsaver vacuum marinator and will rinse just before cooking and rerub. I was actually more concerned about over curing instead of undercuring. I wish I had a few more days to cure it, but unfortunately I have to cook it tomorrow.
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Unread 03-27-2008, 05:42 AM   #4
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Rinse , soak if you can then rinse a few more times. I didn't do that on my last attempt on a pork loin and the salt taste was overpowering
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Unread 03-27-2008, 07:44 AM   #5
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You definately need to rinse well. A loin cured 14 hours will need less of a soak time than one cured 4 or 5 days, I would think at least 2-3 hours would really help. A rest in the fridge is important too, if you have the time, 3-4 hours will help here too.
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Unread 03-27-2008, 10:22 AM   #6
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Is 14 hours really enough time to cure? I have no clue here and am just asking.
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Unread 03-27-2008, 10:56 AM   #7
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Quote:
Originally Posted by Roo-B-Q'N View Post
Is 14 hours really enough time to cure? I have no clue here and am just asking.
Probably Not. But I am hoping that the addition of the bourbon and the vacuum marinator will help. I am not trying to make canadian bacon, just trying to get a maple ham flavor for dinner tonight, but of course it is farking raining already with no end in sight today.

I am also going to cook some BB ribs in case this does not work out well. I can always use the loin in soups if it is oversalted.
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Unread 03-28-2008, 10:45 AM   #8
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plan to do my first porkloin(9.87lbs worth)this weekend. any ideas for a basic newbie greenhorn type of rub?
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Unread 03-28-2008, 12:36 PM   #9
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I don't think it's curing long enough to worry about it. I would probably just soak in cold water for 1/2 - 1 hr at most. If you were going 3-5 days with it, then yes, soak for a couple of hours.
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Unread 03-28-2008, 01:44 PM   #10
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I took a 15# loin and cut it in half.

One half was rubbed, smoked, and eaten.

The other half was rubbed with equal parts of TQ & brown sugar. It cured for 7 days in the fridge. I rinsed & soaked for 30 minutes then smoked it to 165* and it was awesome.
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Unread 03-29-2008, 12:10 PM   #11
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Results are in. Most definitely not enough cure time, no ham flavor at all. Also the Onion powder flavor was pretty strong, and should be cut by at least half. I mixed some drippings from the cutting board from the loin with maple syrup for a sauce and that was good. Will repeat again soon.
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