I made this for Thanksgiving and it turned out fantastic. I was skeptical that a pork loin would give a juicy final product, but it was juicier than the spiral cut hams that we normally buy. It also turned out smokier and sweeter than the storebought hams. Thanks for the advice!

@MikeBrownBBQ

8 ай бұрын

Awesome!! Glad it worked out for you!!

Very informative and helpful! Thanks, especially, for showing how the smoke should be!

@MikeBrownBBQ

7 ай бұрын

Thanks for watching!!

Look at Mike, Hamming it up for the camera...LOL Liking these ham brined videos, looked great. Thanks Mike!

@MikeBrownBBQ

Жыл бұрын

Thanks Troy!!

Hey Mike! Glad to see you back my brother! Thats a juicy looking ham! Cheers buddy!

@MikeBrownBBQ

Жыл бұрын

Thanks Al!!

I bet that was outstanding!!! Nice work

@MikeBrownBBQ

Жыл бұрын

Thanks! It was too bad, should have injected the brine in the meat, and it would've been better.

Great to have you back Mike - video was great - Ted

@MikeBrownBBQ

Жыл бұрын

Thanks Ted!!!

I've never made ham (yet) but one thing I do when brining stuff is to let the liquid cool and inject it into the meat with big injector. It helps it go a lot faster and much more even.

@MikeBrownBBQ

11 ай бұрын

Yep, inject 10% of liquid by weight of your meat. Learned the hard way 😆 🤣

Fantastic brother Mike!

@MikeBrownBBQ

Жыл бұрын

Thanks Luis!! 🍻

A lot of waiting, but I bet that paid off! Would of loved to try how they turned out!

@MikeBrownBBQ

Жыл бұрын

It was good!! Thanks for watching!!

Most outstanding!

@MikeBrownBBQ

7 ай бұрын

Thanks!!

I love the comment “it’s heavy for it’s weight “

@MikeBrownBBQ

4 ай бұрын

Thanks!

3/4 tender quick 3/4 brown sugar cups is all u need for brine per loin or 1 butt slice paper thin very good

@MikeBrownBBQ

8 ай бұрын

I'll try that out one of these days. Thanks!

was the brining done at room temp or refrigerated?

@MikeBrownBBQ

10 ай бұрын

In the refrigerator, if you dont do that, it will go bad on you.

Can you tell me Why you didn't cut the Pork Loin in half (or Thirds) prior to Brining?

@MikeBrownBBQ

8 ай бұрын

Because I wanted bigger pieces, but I could have.

I'm trying to make sense of the calculations. How heavy was that pork loin?

@MikeBrownBBQ

6 ай бұрын

I don't remember but if your curing meat the cure is .25% of weight and overall salt is between 2.2 to 1.5% depends on your taste.

@MikeBrownBBQ

6 ай бұрын

Use this calculator for the brining, add the other ingredients to your taste eatcuredmeat.com/meat-curing-calculator-tool-equilibrium-curing-brining/

@Sysaphys

6 ай бұрын

@@MikeBrownBBQ Thanks for the response. My confusion is how much water I'm supposed to use in total. In the video you use 3/4 of a gallon of water for the brine but then you pour that into a pan that has an undisclosed amount of water. Does the calculator tell you how much total water you need or how much water is needed to mix the brine.

@MikeBrownBBQ

6 ай бұрын

@Sysaphys yes it does. But I dint have the right size pan so I had to add more water and ingredients except curing salt to make up for it

Hi Mike where can i find your brine recipie😋

@MikeBrownBBQ

Жыл бұрын

It just depends on the size of your meat, I used this calculator as the base and made it my own. eatcuredmeat.com/meat-curing-calculator-tool-equilibrium-curing-brining/

Pretty much what canadian bacon is if im not mistaken.

@MikeBrownBBQ

8 ай бұрын

Not quite the same taste as Canadian bacon tho, I think that process is a little different

Hey mike what’s the diameter of the pipe on your 250 gallons firebox

@MikeBrownBBQ

Жыл бұрын

24" O.D.X42" long, 3/8" thick

@QBIGORGOHOME

Жыл бұрын

@@MikeBrownBBQ what are your thoughts on insulated firebox vs non? I’m looking at building a 250 as well what’s the dimensions on your cooking chamber? The tank I’m looking at looks similar to yours it’s not the bullet end cap 250 gallon style it’s more flat like yours is.

@MikeBrownBBQ

Жыл бұрын

My firebox is thick and I live in southeast Texas it's hot. More wood burning = more flavor. An insulated firebox burns less wood and I'm not selling my bbq for money so I don't worry bout wood cost, on a 12 hour smoke I'll burn 14 to 20 sticks on a cold day and less on a hot day. If I lived up north where the winter is brutal I could see doing it.

@QBIGORGOHOME

Жыл бұрын

@@MikeBrownBBQ not sure if sent you or someone else a message on Instagram could you check your inbox at your convenience!

@MikeBrownBBQ

Жыл бұрын

I'll look

Looked good Mike, bummer the butt didn’t make it

@MikeBrownBBQ

Жыл бұрын

Thanks!! The butt didn't cure all the way. I cold smoked it for 12 hours. It wasn't safe to eat 😕

Isn't that really Canadian Bacon?

@MikeBrownBBQ

11 ай бұрын

It could've been had I let it cure even longer and left out some of the pickling spices

@gunner-

10 ай бұрын

Very similiar to my Canadian bacon recipe except no pickling spices . I like apple for my bacon

Remember that nopthing is a fialure if you have dogs!

@MikeBrownBBQ

2 ай бұрын

Ya got that right!!!

No hickory?

@MikeBrownBBQ

11 ай бұрын

Don't have much around where I live

@susanfarley1332

11 ай бұрын

@@MikeBrownBBQ I understand. I got to buy the chips at the store when I want some. Had a boyfriend years ago that had a hickory tree in his yard. He would gather the nuts that fell and use them when he was grilling something. He had to let them burn for awhile before cooking anything over them, to let the oil in the nuts burn off. Once it burned off they were like coals but still have good flavor. Pecan trees are related to hickory but I never had the wood to cook over. Probably the flavor is not the same, but I bet you could cook over it.

@MikeBrownBBQ

11 ай бұрын

@susanfarley1332 I use pecan alot it's awesome to smoke with. If I had hickory I'd use it too.

Where are the videos smh

@MikeBrownBBQ

Жыл бұрын

They'll be one out sometime this month

Where's the recipe?

@MikeBrownBBQ

11 ай бұрын

I've added it description along with the brine calculator I used to come up with it.

@robertm4914

11 ай бұрын

Thanks