Sorry folks. I got the conversion for the weight of the meat wrong. 1.5 kg is about 3.3 lbs. I'll change it in the recipe in the comments, but I'm going to have to live with the shame of it on screen forever.😂

@tomhlavnicka1618

8 ай бұрын

For your penance you should just send me one of those loins! Great job on the video!

@tomynoks

7 ай бұрын

WE KNOW!! LOL...

@curtbrown9702

5 ай бұрын

Yes you do that. You cant be like me, PERFECT. everyday i do something screwie. At least im perfect at doing that.

I followed your wet brine cure exactly since i have never cured anything besides jerky. I did your exact ratio's etc.. and OMG i have over 6lbs of the best tasting Loin Ham i've ever had. When i told people i was making my own Pork Loin Ham aka Canadian Bacon, they mostly said why? just buy it. But i paid a fraction of store bought, know every ingredient, taste so much better. Thank you so very much, i rewatched your video so many times to make sure i was doing it right and it came out perfectly.

@AgeofAnderson

23 күн бұрын

Yes! I'm glad it worked out for you. Share some with your friends and they'll get it. Thanks for the comment!

I have made it both ways and I prefer the dry cure for the extra flavor but the wet cure is also very good.

@tomynoks

7 ай бұрын

I prefer dry as well.. I don't like wasting cure and ingredients on water! I typically dry cure everything and 100% season w the cure . Belly bacon especially comes out better dry cured in my opinion bc it's not water logged and fried without all that snap crackle pop!! Good job on the vid, as always

I just wanted to say i really appreciate the sound effects you added to what you're doing. Like, the pig sounds while you're rolling the loins in the curing stuff is just *chef's kiss*

@AgeofAnderson

8 ай бұрын

Thanks! Some people despise the sound effects, but they make me happy.

Great video love the water bath idea for final cooking to the proper temp without worry

Onother awesome video, brother!! Love your channel. Always very informative.

Looks absolutely amazing

Thanks for your video. I have been making the loin ham using a dry cure but have wondered about wet cures. Can’t wait to try it. Darlington, South Carolina USA

Started a fresh batch just a few days ago of the dry brine and ordered a Sous Vide cooker and container to finish it off to perfect temp. Thanks for sharing and the amazing detail to finish and perfect each thing you share.

@AgeofAnderson

3 ай бұрын

You're gonna have fun with that sous vide circulator!

Man keep the videos coming I learn something with every one

Just the video I was looking for. Thanks!

@AgeofAnderson

8 ай бұрын

I'm glad you found it!

Just finished the rub and now to wait 7 days to smoke. Thanks!

I just finished a 1.87lb chunkk of pork loin following the wet brine recipe here to the T. Rinsed it off on day 6 and tack up overnight in the frig. I smoked it on day seven (today) on my Treager smoker that holds prety good around 165 degrees on the smoke setting. It stayed on the Smoke setting around 165 for 5hrs, I cranked it up to 225 and it took about 45min to hit 148 degrees. I had to sneak a pice after it cooled. Wow, this bacan came out great for my first time doing this. Super flavorful, salty, sweet, smoky, delicious. Maui Zaui pizzas are going down at my house tomorrow. The process was extremely easy. I'm going to try this on a chunk of pork shoulder next. Thanks for the great content and recipes Mr. Anderson. Cheers!

@AgeofAnderson

7 ай бұрын

Thanks for the comment, and I'm glad you like it!

Hey thanks for this. Your weight explanations were good for the difference between wet and dry. I can do the math so no worries on the Kg conversion. I have to do every thing 3 times any more anyway. I have cured loins about 4 times and have liked them every time though I did not do the wet cures correctly. But I froze the meat every time and ate it pretty quickly. I always fry it up for breakfast and or put it in Scalloped potatoes or beans. I smoke it a tad longer than you and up to 145 F.. Thanks Again!

Looks amazing…

Nice , thanks for the video. 👍🏻

@AgeofAnderson

8 ай бұрын

You're welcome!

Wow I will try , thank you you yum ....

Definitely have to make this one! Whole pork loins happen to be on sale right now. Perfect. By the way, you have a bit of a math error going; 1.5 kg works out to be about 3.3 lbs. Somebody is going to have some seriously salty pork.

@AgeofAnderson

8 ай бұрын

Good catch. I was running on empty finishing this one up at midnight.

@tomynoks

7 ай бұрын

Measure twice and do your own conversions.. I always go with .25% cure and 2% salt (can be increased up to 3%)

I'm thinking, I'd like to try this recipe the wet method for more moisture. Vacuum seal it after the 5-6 hr. smoke. Refrigerate after it's cooled off, and the day I'm going to cook it, to use the sous vid method. Pull it out and slice it thin and finish off in 400F oven with glaze for 10-15 min. This could be an awesome holiday ham, instead of the no smoke taste, and dry, spiral hams. Now everyone loves a spiral ham, but I think your recipe can improve upon a store bought precut spiral ham. Thanks for all the effort you put into these informative videos.

@AgeofAnderson

8 ай бұрын

Yes, yes ,yes! This would make for a great holiday ham. I avoid spiral cut because they tend to dry out from the juices running out of all the cuts.

Sound effects killer!!

You gave me a good idea: Finish the sousvide cooking, hahaha soft and moist hams😋👍🇧🇷

@AgeofAnderson

6 ай бұрын

It makes the finishing so simple and effortless. Once you start using it, there's no turning back. Thanks for the comment!

We use dry curing for 2 main reasons, the first is the amount of space taken up, dry brine you leave it on a tray massage and turn daily, wet brine you should use a bowl or basin to capture any leakage. The second reason is it uses less salt, sugar and cure in the grand scheme of things it is saving pennies but i was raised to waste not want not by my grandmother. If you do not have a smoker you can add a small amount of liquid smoke, not as good but better than nothing. With regards to sous vide i like 145f for 6 hours, i vacuum pack the loins so sticking them with a temp probe is a no go so i allow extra time. being vacpacked they and sterlized they keep well in the fridge and for many months in the freezer. As an FYI 145ºF held for 4 minutes to sterilize pork or 140ºF held for 12 minutes to sterilize pork or 130ºF held for 112 minutes to sterilize pork according to the USDA guidance cut and paste of said guidance Cut and Minimum internal temperature pork chops pork tenderloin pork loin medium-rare: 145-150°F (63-66°C) medium: 150-155°F (66-68°C) medium-well: 155-160°F (68-71°C) well: 160°F (71°C) pork ribs 145°F (63°C) pork roast 145°F (63°C) pork leg 145°F (63°C) pork shoulder 145°F (63°C) ham 145°F (63°C) ground pork 160°F (71°C) organ meats 160°F (71°C) Though most cuts should be cooked to at least 145°F (63°C) to ensure that they are safe, cooking certain cuts of pork to a higher temperature may also improve their taste and texture. For instance, it’s often recommended to cook cuts that contain a higher amount of connective tissue, such as pork shoulder and ribs, to a temperature of 180-195°F (82-91°C). This can help break down the collagen, resulting in a more tender and flavorful final product. end qoute If you still want to goto 160f i would suggest removing the pork at 150f and allow carry over cooking to get to the temp otherwise the from 160f your carryover will hit 170f for that extra dry grainy canteen special meat slices from school effect. I got our sous vide gear cheap off ebay used and i believe it is the best, most consistant and safe way to cook cured meat, or anything really vegetables or proteins. Have fun, follow food safety advice from your local governments or at least the USDA and use common sense. Thanks for the video, Take care, God bless one and all.

Ive been using sous vide to finish many crues and smoked meats for about a year now. There is no better way! Its weird ...YES... but its much easier to bring meat to a precise temp and HOLD IT THERE! All my sausage, belly bacon, hams, etc get finished this way now.

@AgeofAnderson

7 ай бұрын

Agreed. I use it for nearly everything I make outside of the videos, but on the channel, I like to highlight the various ways to finish them.

very nice work. All down to degrees I guess. As the dry cure makes its own liquid and gives slightly more punch I don't see a reason to move to a wet cure so I will stick with dry.

@AgeofAnderson

7 ай бұрын

I'll continue with both. The wet cured will be great if I reheat the whole thing and serve it hot.

@zakelwe

7 ай бұрын

@@AgeofAnderson Very good point, I had not thought of that. I have been looking at various channels, 2 guys and a cooler, Chuds BBQ and All things BBQ and the salt percentage and the ratio of sugar to salt does vary a bit. Salt tends to be 3 to 5% and the sugar can be 1:1 with that down to 0.5:1 sugar to salt. I think I might try 4% and ration 0.7:1 just to tread a Chuck Yeager path on the brining ! lol. My wife likes it more sweet, just like me ............ ahem, cough. Once again, thanks for the great video and looking forward to the next one. Do you catch Halibut up there? That would be great, fantastic fish.

@AgeofAnderson

7 ай бұрын

@@zakelwe I have caught halibut in the past and I hope to go again soon. We have inherited a good boat for heading out for them, but we've got a lot to learn about running on the ocean and where the hot spots are.

I love the pig sounds!

@AgeofAnderson

8 ай бұрын

The sound effect are controversial in the comment, but they make me happy.

wet adds moisture up to 18%. dry brine does not add moisture. just raises the juice to the surface, then back in..

I just did my first dry cure on pork tenderloin a month ago. Not going back. I did have to vacuum seal the end pieces for a week due to dryness and let the moisture equalize. I think that this was an error on my part cooking in the oven.

@pennhill5459

8 ай бұрын

Their are two cuts of meat, pork loin that is what is in this video and pork tenderloin that is much smaller, sorry one of my pet peeves when someone calls out the wrong one.

This looks delicious. I would assume this is similar to Canadian bacon?

@cydrych

8 ай бұрын

Yes. It is the same.

@nalaselbats3525

8 ай бұрын

Yep cnd bacon

@dohman76

8 ай бұрын

well I am going to need to try this. It is so dang simple.

I use a dry cure similar to your posted recipe, the difference is no sugar. Instead I dice up a jalapeno, mix it into 1/4 cup of honey and cover all sides. Not quite a dry or wet rub...more of a sticky rub.

@AgeofAnderson

7 ай бұрын

I like the sounds of that!

I just smoke them now I will try to sous vide them next time. What about skin on shoulder ham?

@AgeofAnderson

8 ай бұрын

I'd use the wet cure method for making the skin-on ham. That's how city hams are made. They're usually too big to cure without injecting, so I'll look for a smaller shank end if I try it. I'd keep the smoker temp very low so as not to turn the skin to leather and finish it in the oven. I'm pretty interested in trying it out now.

@SainiBadwalUSA

8 ай бұрын

@@AgeofAnderson Thanks I am new to all this.

Can you cure the pork loin and then freeze it until you are ready to smoke it? I am working on the road and only get a home visit once a month. So I can cure on one visit and then smoke on the next visit.

@AgeofAnderson

2 ай бұрын

In theory, that should work,but I've never tried it.

You sure that pork at 63c is safe to eat? I made cold smoked and air dried loin in the past, but not yet like this. I'll most definitely give this a try. 👍

@AgeofAnderson

8 ай бұрын

It's fully cured, so it's safe at that temperature. Thanks for the question!

What smoker do you use? Thanks in advance Great videos my friend

@Madskills-hw2ox

27 күн бұрын

VP215 is something everyone should have.

@AgeofAnderson

26 күн бұрын

This is an older Smoke Hollow 44" propane smoker. Simple, but it get's the job done and has plenty of space. That company was bought by Masterbuilt and they don't make that particular smoker anymore, but maybe have something equivalent. Thanks for the question!

@Madskills-hw2ox

25 күн бұрын

@@AgeofAnderson I appreciate the reply, Thank you.

how does tying the string around the meat help the curing process?

@AgeofAnderson

6 ай бұрын

The cure penetrate the cylinder shape more quickly than flatter cuts, so I like to tie them in to rounds.

What happens if you mistake the amount of cures? If you put too much or too little?

@AgeofAnderson

2 ай бұрын

As the cure works on the meat, the nitrite in the cure is converted to nitric oxide. Excessive cure can leave residual nitrite, which could cause health problems. Too little cure will leave the meat partially uncured or under-cured, and that can result in spoilage. Thanks for the question!

I turn off the burner..and use charcol and wood for heat..keeps my temp 120 to 150f

@AgeofAnderson

8 ай бұрын

Perfect!

What kind of wood is that cutting board?

@AgeofAnderson

6 ай бұрын

It's maple burl wood.

Trying to learn. Why do you tie the pork loin?

@AgeofAnderson

2 ай бұрын

The cure penetrates a cylinder shape more quickly than a flatter one, so it saves a bit of time. Thanks for the question!

@eddyriyadh

2 ай бұрын

@@AgeofAnderson learn something new every day still works. Thank you very much

Add a touch of maple syrup 😊

@AgeofAnderson

5 ай бұрын

Oh yes!

I find wet brining is better than dry brining in some cases, it depends on what your ultimate goal is.

@AgeofAnderson

4 ай бұрын

For sure!

The cure calculator link doesn't work.

@AgeofAnderson

8 ай бұрын

Thanks! I'll take a look at it when I get home.

@tomynoks

7 ай бұрын

Google "cure calculator"

Is this Canadian bacon?

@AgeofAnderson

3 ай бұрын

Yep. That's what we call it over here.

Looks more like ham than bacon.

@AgeofAnderson

8 ай бұрын

The wet cured is very close to ham. Just a different muscle, so the texture is a different.

While I like your videos I just can't watch them with all the music playing while you're talking.

You should not make another video Until You Learn to stop playing with your food/ingredients

1.18 math hahahahaha! this is not first time either...