Thank you for this post. I started this recipe about a month ago. I was anxious to try this and finally sliced it up today. This is way beyond my expectations and I will definitely be making this again. Thanks again, keep making these videos.
That pork loin looks so pretty. Much nicer than the "ham" sold in the lunch meat section of the grocery. Probably looks more complicated than it is. Great job!!
Hey, thanks! Yes, I love this pork so much. It's definitely less complicated...a few steps involved, but it's a lot of "hurry up and wait" action. The timelines at each step are pretty forgiving, too. Perfect for a guy like me with ADHD. 🤣 Thanks for the kind words.
Always love doing loin, it's so easy to work with and it is very handy to keep Other things you can try- look for boneless pork shoulder - it makes a phenomenal "bacon"- fries up and tastes like a cross of Bacon & Ham
@vindelanos8770 This sounds awesome. I'm snagging some shoulder next time I notice it on sale. Do you guys have preferred spicing for it, or do you just go classic salt, sugar, pepper seasonings?
I'm confused! I season, I smoke till 160°F , rest to finish, slice, separate, eat. Now bacon, I'll salt , cure 6-8 days, smoke , slice, cook, eat , and store.
Awesome! Pork loin is such a sweet cut to work with, especially given the versatility and price. Thanks for the kind words! I'm also currently working on a deli roast beef video that should be out by the end of next month... 😃
I definitely need to try this. I like that it's already cooked, unlike your other ham. Pork loin is my go to for making jerky. It's so lean and easy to trim off whatever fat there is. With jerky seasoning it taste great. I skip the cure salt on that because we eat it so fast or freeze it. I will be subscribing. :)
Awesome! Yeah, the other ham is more for cooking at time of serving, like a ham roast. This is fantastic for sandwiches (or on pizza, too!). Jerky is an area I want to work on more this winter. 😁 Thanks for the kind words!
I did this a couple months ago. I didn't follow any recipe, but was doing something that I thought I could do, based on the desire to have "sandwich" meat that did not have the sodium nitrate/nitrite in it. So, I just did a rub, cooked it and used an electric slicer similar to those at a supermarket deli, which enable very thin slicing.Then I froze it in small bags. The whole process worked out much better than I thought it would! So, the only question that I have is why, why, why is it necessary to use the chemicals? incidentally, I like the idea of smoking it and then Sous Vide! Great video! Thanks!
Thanks! Glad to hear that it worked out for you. As far as my recipe goes, I use the nitrite for long-term stability. I keep mine unsliced in a vacuum bag in the fridge. Once a week, I'll pull it out, slice what we'll need for the week...sandwiches, pizza, etc...and then vacuum again. This way, I don't have to freeze (mostly because freezer space is always at a premium, here!), and it lasts forever in the fridge like that. By vacuum sealing, it lasts WAY longer than those resealable store meat packs. I've had some last months, and I've never seen it spoil before I've used it up. Also, it would help with the cool pink colour and texture I'm looking for. That's about it. Thanks for the kind words. Give the smoke/sous vide method a try! 😁
Most important is nitrate/nitrite is used to protect from botulism growth during low temp. smoking. There is now an alternate chemical that can be used. But, bear in mind that most nitrates are consumed from vegetables, beets, celery, cherries etc. that's why "no added nitrates" products (hotdogs) have celery juice or cherry juice in the ingredients because of the nitrates, and then they charge you more money to get the same product.
I like how precise you are with your methods... from weighing to sous vide. It leaves very little to chance. I will definitely be trying this. Liked, commented and subscribed.
Wow! Thanks for the kind words. I really like being able to track exactly what I'm doing and help ensure consistency in future repetitions of the same product (assuming I'm happy with the recipe!). Much appreciated. 😄
ua-cam.com/video/zJ7KgjO-KLM/v-deo.html So, this one is a deli cured beef, not roast beef. I'll do another video on deli roast beef next time I find beef on sale. 😉
Thanks! Yeah, I'm super glad that this tastes so good, in addition to being a better option than most commercial products. I have to keep the 'ham' factory going all the time, as the kids love to take it for lunches. Yes! Homemade bacon is killer. I have several videos about making/using bacon in my Bacon playlist...this is my main bacon recipe, here: ua-cam.com/video/BckLeB-W3yo/v-deo.htmlsi=XGa1P4yuu3uaaTDo Thanks for watching and the kind words! 😁
@@ok-qz9tg That's what i do with my hm bacon, salt, dark brown sugar and pepper in the brine! NO curing salts whatsoever! Still lasts in a cloth bag alm 3 weeks in the fridge b4 what's left over goes stale!
I trim my loin exactly like you do. I use either a commercial brown sugar or white sugar cure that I purchase from a seasoning company for my cure. Following recommended directions I make a brine from the cure to inject directly into the loin. I’ve recently been experimenting with honey and maple syrup in the brine for added flavor. Outside of the loin is then dry rubbed with the cure. Refrigerate in a sealed container for six days. Check daily and drain any liquid. Remove and soak in cold water for two hours. I also do a final wash to make sure all of the salt has been removed. Since the fat and silver skin has been removed I wrap the loin with bacon to keep the outside from drying out. To hang in the smoker I put the loin in stockinette ham bags . I think it helps hold the juices in. Cooking temp in my Cook Shack smoker is 175 degrees for about three hours or until internal temp reaches 145 degrees. I don’t like a strong smoke so I only smoke for the last hour using peach wood. Rest the loin for at least one hour before removing the bacon and letting cool to refrigerate. I’ve had the best results with Hormel Always Tender loins if you can find them. How do you monitor your internal temp with the hot water bath method? I guess if you had a Meater thermometer it might transmit through the plastic. I also question the safety of cold smoking your loin if you would be trying this in the heat of the summer.
Hey, there! Yeah, that sounds like a solid method. Like the idea of the meat stockinette. 😁 My precision cooker keeps the water at my set temperature. I don't worry about monitoring the exact internal temp of the meat, as it can't overshoot it. I just go for a few hours, as I know that the meat will have hit my set temp before that, for sure (maybe an hour in or something like that). I'm less concerned about the actual temp, as it's already cooked and whatnot. I just want the loin to hit the 150F for a bit to adjust the texture to where I want it. I do have a Meater Plus, but I don't bother with it for sous vide cooking. It gets a lot of use in my smokers, though! 😂 Thanks for chatting about your loin method and for the questions!
Yeah, I don't cold smoke if it's hot outside. I plan these projects outside of our two hottest months (unless there's a weird dip in temps for a few days; in which case, I might do an overnight cold smoke...pretty rare, though).
Thanks! Yes, this is super delicious. My hot smoked version is even better, though, I'd say. I took a little longer in the process to make this than is necessary, but I was practicing patience. 😁
Question for you: Since my kids love honey ham, I slathered the loin in honey before adding the ratio of spices you recommend. Do you see any issues with the curing process being the honey is acting as a binder? BTW I made the roast beef on your other curing video and it came out amazing! Thanks for your videos and help.
Hey, there! I imagine that the honey shouldn't be a problem. I'd probably not rush the curing process, as it might (?) slow down the cure in its mission to penetrate the loin. I actually plan to do something like this later this year. I think my move will to add some honey during the curing phase, then rinse, then hot smoke (like in my hot smoked deli ham video), but brush the loin with melty honey throughout the smoke process. 👅 Good call with the honey on your loin, I'd say! Thanks for the kind words. 😁 Glad you enjoyed the beef!
@@ThisDadGoesTo11 Ok after a month of curing I pulled my hams and did your hot smoke method while basting with apple juice mixed with a good amount of honey. They came out amazing! Not as much honey flavor as a honey ham from the deli but everyone is stoked. The ham I added honey in with the cure tastes slightly more of honey, but not a lot of difference. I'm thinking maybe injecting with some kind of honey solution might get it closer (open to suggestions). Thanks again for your videos and feedback!
@@mgalen That's awesome! Glad to hear you got some great results. I'll try to play around with homey, too. I'll keep you posted if I learn anything more about getting that flavor in there. Thanks for the update! 😁
Iodized salt is fine and 7 days is sufficient to have penetrated fully. Also a sous vide is a great way to perfectly cook ham, then cold smoke as desired
Well, from everything I've read, iodized salt can potentially create off-flavors in the finished product. As I put lots of time and effort into these projects, I don't want to take that risk, however small it could be. Given that non-iodized salt is still cheap, I see no reason not to use it. I also always have lots of kosher salt on hand, as I use it in my everyday cooking. I agree that sous vide is great on meat, particularly pork. I have found that uncooked and cold meat tends to take on smoke character better, so I prefer to cold smoke this meat prior to cooking via sous vide.
Great instructive video and I want to try. I could develop the pellicle like you when I lived in Minnesota, but currently live in Texas where refrigerator temps in my garage are rare. Any alternate pellicle development suggestions?
Hey, there! I've put my meat in the fridge, before. If you can make some room on a shelf, even setting it in on a baking sheet, maybe loosely tented with some plastic wrap, will do the trick. That's something I'll do if I'm doing a project like this when it's too warm in my garage to leave it overnight. Thanks for the question! 😁
Thanks for the kind words! Give it a try, for sure. You won't be disappointed. Make sure to check out my deli cured beef recipe...video to come out in the next week or so. 😁
What is the difference between this and the back bacon? i loved both videos very much, i even have a loin curing in my fridge right now. 2nd question why is your cure powder clear and not pink? I ordered the same #1 curing salt and watched videos and most use the pink curing salt but yours isn't. Just curious since i am new and learning. Also OMG i am so jealous of your meat slicer. I have a commercial vacuum sealer but i want a slicer so bad. Thank you for your videos
Hey, thanks for the kind words! So, firstly: the main difference between these two products is the seasoning in the cure (more herbs and whatnot in the 'ham'), slightly higher salt in the ham, and then how I cook them. If you check out my more recent, hot smoked ham video, it's even closer, as I finish on the smoker, rather than cold smoking and using the precision cooker. For the cure, it's just dependent upon the company. Many cure producers add a pink dye, just so people don't get confused and accidentally add it, thinking it's just salt (since it tastes salty)...that would be a good way to poison yourself! Your product just has that safety mechanism built in. 😁 Yes! My slicer is wicked. So happy I have it, as it makes all the charcuterie so easy to slice. I pretty much use it once a week, as I prepare pizzas most Fridays. I would also like a commercial vacuum sealer...I have a few friends with them, and I'm jealous of that! It's part of the long term plan. Thanks for the comment and the questions! Good luck with your loin!
I am going to try your recipe. I commend you for using per cents, I have a scale that can be set to read per cent of main ingredient. I make almost the same except I use the following; 2.5% salt, 3% sugar (brown or white) 0.25% cure, sometimes I use pepper, or maple suryp to replace an equal amount of sugar, pack it into jiffy bags and refrigerate for a minimum 1 week up to 3 weeks. Unpack, rinse and dry in fridge for one to two days. Final hot smoke until interior temp is 135° F. Best tasting Canadian bacon. In Canada we call it BACK BACON. Love your measuring system.
Yeah, it's very similar! I also regularly make back bacon (although I did include "Canadian bacon" in its video title, so folks south of the border know what I'm getting at. My back bacon recipe looks quite similar to yours, so I can say with certainty that yours must be awesome, too. 😉 Thanks for watching and the comment!
Instead of smoking, could you oven roast the loin after curing? I know it won't have the same flavor but I'm trying to find alternate methods to finish after the curing process.
Since watching this the first time I finally broke down and bought a meat slicer. I didn't get one as nice as yours because I wasn't sure how much I'd use it. Turns out a lot and I"m considering an upgrade. What brand is yours? I didn't that mentioned in the video or description. Thanks again for the great video
Fantastic! Getting a slicer makes things so much easier. Mine is the Avantco SL310. I have a couple videos on it, starting with: ua-cam.com/video/D8x2yGpYsx8/v-deo.html I love this slicer, and I got it from Webstaurant, but it might also be available elsewhere. I'm sure there are also comparable units from other sources. Thanks again for the kind words! 😁
@@ThisDadGoesTo11 Thanks for the information. I really appreciate it. I think I'm going to buy that model and give mine away. It isn't bad but nothing like yours.
Is the time in the sous vide dependent on the weight of the piece of ham ? I really like the idea of precise measurements of the salts etc. When I have wet brined pork in the past I have always been concerned about using too much or too little of the cure. Thanks going give this a try hopefully start it this weekend.
I'm likely going a bit longer than I need to with this piece, but not so long as to go too far. At this point, you're just looking to cook the meat for texture purposes, as it's already cured and safe to eat. If it was quite a bit smaller (unlikely if you're using loin, as they're similarly sized), you could go less. You'd only have to go longer if you were using a large, round (actual) ham roast, as they are quite thicker. Yeah, my days of having to guess about freshening timing for meat after wet brining to nail salinity are over. This is so much more precise and repeatable. Thanks for watching! Good luck with your project. 😁
@@ThisDadGoesTo11 My deli ham is ready to eat - It turned out really well, I didn't smoke it as I wanted something that was like UK Boiled ham - as I don't eat meat I have to believe what my family tell me. My husband said it was fine then upgraded it to good ! . Thanks for the video
I hear you! Going by weight ensures safe curing and precise salinity, as opposed to having to "freshen" the meat to remove some salt after curing. Time in the water bath is mainly based on thickness of the meat for great penetration. I could get away with a couple of hours, I'm sure, but I usually go a little longer with this ham. Also, that step for this meat is just for texture, as it's already food safe, so you're not really worried about pasteurization or anything. Yeah, give it a whirl and let me know how it goes! Good luck. 😁
Looks good. Question. After you vac seal the remainder, do you keep it in the fridge not the freezer, and how long will it keep before getting that funky past it's best before date taste that cold cuts get?
Hey, there! Personally, I store this in my keg freezer, as it's at 1C, which is a few degrees Celsius colder than my fridge - the fridge would be my next option, though, rather than freezing (probably up at the top back, if that's where the cold air enters, just so it's the coldest it can be. I just keep it vacuum sealed between uses...I find some liquid gets pulled from the ham each time, so I actually will wipe out the vacuum bag with a paper towel before resealing. I've had my last one going for a few months, with no problems with mold or spoilage, so at least that long, and longer, for sure. It lasts way longer than those pre-sliced deli packs from the big companies; likely because I'm not pre-slicing it, which introduces way more potential bacteria, etc. into the situation, and I get it as soon as it's made. I hope that helps! Thanks for the question. :)
Damn, I was sitting on the pot not an hour ago thinking I would buy some Ham, and some beef and yes, some pork, and make deli meat, and YT sends me this video. I have never considered doing this before, never searched for anything like this. Never watched a video like this before. YT, you are too snoopy!!!!
@@ThisDadGoesTo11 I'm going to try this. Maybe you will know the answer to this question I have - I like to buy marked down steak and cut off the greenish bits. I put them in marinade if not eating them the same day ("Never Been Frozen" is on the package). I read that marinade will not prevent the inside of the meat from starting to rot. Your ham video seems to prove differently. What do you think of the marinade advice? True or false?
@@watermelonlalala There's a difference between a marinade and a cure. Marinades typically involve an acid which breaks down muscle fibers for tougher cuts. Marinades may hinder, but won't stop bacterial growth and ultimately spoilage. Nitrate and nitrite curing salts inhibit the growth of bacteria by creating an environment they can't live in. It also results in physical changes to the meat making it difficult for bacterial colonization to start. That's why cured meats are always rosy hued, like bacon versus uncured pork loin. If you don't trust a food, don't eat it. Our senses evolved to save us from dangerous things. If it looks bad, feels squishy, smells funky, throw it out.
Garage is just above freezing in November? Minnesota? But you don’t have the accent, hmm. Good looking meat. I assume you can go to 140 instead of 145 because the length of time is long enough compared to roasting?
Haha...southern Alberta, Canada, actually. It tends to hit the occassional snowy day here by Halloween. Sigh. Anyway, thanks! The cooking via sous vide is really just to firm up the meat texture. After curing, the meat is technically food safe, but doesn't have a super pleasant texture. After the cold smoke and tightening up, it's just where I want it. So, the temp is less about food safety, and more about getting it firmer without drying it out. Tough balancing act. Thanks for watching and the comment!
I just bought a suvee but it's not the immersion like yours. It's a temperature controlled water bath in one unit after I prepare the ham for cooking can I do it in smaller chunks. I think half of one of those would fit in my machine
You totally could. I would say maybe hot smoking until you hit 140F (it's cured, so already food safe... this is just for texture and flavor). I would try to have some liquid in there for a little steam action, to help reduce moisture loss. That's why I cook mine via precision cooker. Good question. Thanks for the kind words! 😁
I haven't done that with the deli 'ham' recipe, but I'm sure it would work just fine. I'd be tempted to start with cold smoking for a bit, if possible, then ramp up the temp to finish. You wouldn't have to go that hot, though. I'd say max of 150F, in order to keep it moist. That's what I do with my Canadian/Back Bacon recipe...the pork is already cured and safe to eat. Let me know how it turns out! 😁@@williamc3337
Wanted to give you an update. Turned out fantastic! I smoked them at 180 till they hit 140. The smoked flavor is fantastic! Next step is buying a meat slicer. Watching some of your other videos for more inspiration.@@ThisDadGoesTo11
Hey, there. It's just how this brand is. Just sodium nitrite/nitrate (whether it's Cure 1 or 2), salt, sodium bicarbonate, and propylene glycol. No dyes, which are often in cure to help prevent someone confusing with plain salt and killing someone. 😱 This is from a local sausage supply store (DNR Sausage Supplies in Calgary). They buy large quantities and repackage in smaller bags, by the looks of it. Thanks for the question!
I followed your instructions to a T except the cold smoke time. The ambient temp was 80 F and couldn't smoke as long. I got about 2 hours of smoke before the IT got up to 45. Anyways, it turned out excellent. My wife and kid says it taste exactly like the ham steaks that are pre-cut to about 3/8" thick. I'll be making more next time!! @@ThisDadGoesTo11
Thanks for this. I was wondering if you have to use sugar. Can it also be made with just Redmond's Real Salt and Black pepper? I'm new to this type of thing. Thanks for a great, educational video.
Thanks for the kind words! Yes, you could do this without sugar. I do it because I find it helps strike a nice balance in the pork, but you could do without. I'd be tempted to drop the salt maybe a half percent or so, maybe, if I was doing that. Haven't tried it, so that's just an uneducated guess. Thanks for watching!
😂 Yeah, that's a decent sized tub. I don't recall the brand...I bought it years ago from a sausage supply store. The dimensions (exterior) are 21" long x 16" wide x 5" deep. I do actually have a couple taller ones that I use for large sausage batches. Give this recipe a whirl! You won't be disappointed. I'm also working on a hot smoke finished version, which should be wrapping up in a few weeks. Thanks for the kind words! 😁
Thanks! My vacuum sealer is a FoodSaver V3840. I've had it for a long time, and I don't believe they sell them new, anymore. There are more options out there from them that look decent...looking into it, I'd maybe check out: amzn.to/3QQ65A9 amzn.to/3E5vzBQ amzn.to/44tl7za For the precision cooker, I have the first edition of the Anova. A couple current options are: amzn.to/47LrDE0 amzn.to/3P72nRf Good luck on your food journey! Let me know if you have any other questions. Thanks for watching! 😀
@@ThisDadGoesTo11 Gaday mate .. thank you for the reply.. i will look into it more,, i like what you are doing,, I raise my own pigs and butcher them also,, it is good to see other ways to do things as I always try.. Thank you so much
Sweet! Yeah, raising the pigs and butchering yourself adds a whole other dimension of awesomeness to it. We used to butcher pigs around here, until it became difficult to source. Since then, I've been forced to wait for sales on the cuts of meat I'm looking for. Sigh. Anyway, thanks for the kind words. Good luck with your projects! 😁
Thanks! It was definitely a DIY project. That was years before my YT channel, so I didn't make a video. I do have a bunch of pics of the process, though. I should maybe tie them together in a voice over video, and that might give some idea on how it went. Thanks for the kind words! 😁
@ThisDadGoesTo11 that would still be nice! I'm still putting together content for some videos on my DIY build and like to see what other people create. Keep up the good work!
Hi! Sorry for the late reply. If you have it vacuum sealed, so as to reduce oxygen exposure between slicing sessions, it should be several months. The curing, smoke, and cold storage in a vacuum bag really contribute to a great longevity. Hope that helps! 😁
Is it possible to follow the same method, but cut out the smoking step? We don't have a smoker. My son loves deli meat ham, so I'm trying to make something with a similar texture to that for school lunches. I know smoking would add flavor, but would curing, rinsing, and moving straight to the sous vide provide similar results?
Yeah, it would work, for sure. Like you mention, it would not have the exact flavor as a smoked version, but salinity, texture, and whatnot world be the same. In your case, I would give it a go. If you try it, let me know what he thinks, if you have time. Good luck! 😁
Thank you for this recipe, please can you tell me what exactly is the ingredient that you added before the salt and brown sugar ?... I didn't quit understud what you said . I really would like to try this recipe. Thank you
No problem! It is sodium nitrite, which cures the meat. It is available under some different names. From what I understand, in the US, it can be found under the name Prague Powder #1. The place I buy it from calls it Cure #1. You should be able to find this online or through your local sausage making supply store. Good luck! :)
Hey, there. It really depends on the thickness of the meat. There are some calculators out there for determining the minimum amount of time. One such resource is: amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely/#calculator If I was using that one, I'd enter 0 cups, as I don't use water in the cure. I also wouldn't pay attention to the amount of cure they suggest, as I'm calculating that on my own. It's really just about entering the weight, the shape, and seeing how long the calculator suggests is takes to penetrate the meat. Hope that helps! 😁
I have a question. Say you don't have a smoker, but you still want to do this. How long would you need to sous vide the pork loin for it to be safe for consumption? Or do you need to bake the pork loin instead? Any advice is appreciated!
Okay. 😁 Hi! The smoke is really only for flavor. It doesn't contribute to actual food safety or anything like that. The curing process takes care of that. The cooking via precision cooker (or roasting or other method) is only for texture. I like the precision cooker, largely because you retain the most moisture. A person could try to add liquid smoke (which, honestly, I have yet to play around with!) or something, if you want, or maybe get a pellet tube smoker to use in a BBQ or similar device that would hold some smoke for a bit. Still, you could do a version of this without the smoking process. It would be different, but still good, I'm sure! I'd give it a try. If you do, let me know how you like it. Thanks for the question! 🍻
@@ThisDadGoesTo11 Thank you for the very swift response! I am also interested in maintaining as much moisture as possible so a precision cooker sounds like the best way to go. I thought that the smoking process cooked the pork loin somewhat, but it is good to know that it will be safe for consumption after just using the precision cooker for 3 hours at 140 degrees Fahrenheit! I will definitely get some pork loin in the next week and get it curing, and report back on how it tastes after the precision cooking process, without smoking it. Thanks again!
Oh, also. I read in several places that with Prague powder you only need to cure for one day per half inch thickness of meat, plus 2 days. Is there a special reason that you cured yours for 3-4 weeks? Does that enhance the flavor in some way?
oh those smoker grates i love the seasoning you got going on with them, most people think they got to keep them spotless but hell no that ruins the flavor.
😂 Thanks! I agree about the flavour component, for sure. It also helps that it reduces cleaning time! Hahaha... I only ever take a metal edge to it to scrape off chunks of bark or whatever that get stuck to it, but I haven't really cleaned the grates beyond that in the several years since building the smoker. Thanks for the comment!
I believe you could. I personally haven't used celery powder before. I recall reading somewhere that it also has some potential health-related issues, like how nitrates can also be bad (I always mentally follow that up with "in excessive amounts," just to keep myself sane 🤣). I wouldn't know the quantities to use for it, but I'm sure it's worth a try!
I guess that depends how far down the culinary rabbit hole they've gone. I've had smokers and my Anova for years. I wouldn't say it's cost effective to buy these if you're only doing this ham but, for people who enjoy smoked food and cooking via water bath, they are solid investments. It would be possible to try this out without the water bath step, but you'd still need to cook the meat somewhat to firm it up; this could be done steaming it in a roaster, or even just roasting it at a low temp in the oven. You could also theoretically make it without smoking, but that's a big part of the flavour, in my opinion.
I'm curious to know where you learned to cure meats. I'm interested in doing it, but I want to be sure i do it safely. Do you have any recommended sources of information?
Hey, there! Sorry for the delay in response. I don't have one solid, standalone resource on this. Helpful, user-friendly information isn't readily available, as you might have found while looking around online. My curing processes are based on reading snippets from online, digging into the occasional super dense science article, and having some friends: one a chemist, another a butcher with significant training in curing methods, and another who has been curing meats even longer than I. Putting all that together, I've found that my techniques are safe and consistent. I've been curing different products for several years, with solid success. That might not be the answer you were hoping for, but it's what I got. 😂 Thanks for the question! Always happy to talk about meat.
I store it in the fridge (actually, in my temp controlled keg freezer, which is just a degree or two above freezing). As long as you keep it cold, this lasts quite a while. I wouldn't bother freezing any of it unless you keeping it many months before getting through it. Thanks for the question! 😁
@martinkolczyk8208 You could. I haven't really played around with it, yet, so I wouldn't know how much to include, but I'm sure there is lots of info out there with suggested quantities for your size of meat. If you try it, let me know how it works out for you! 😁👍👍
@ Well, I found this small cage thingy you fill with smoking chips or pellets and put it in my grill, placed two fermented loins on the top rack and cold smoked them for four hours! Afterwards boiled them for 2 hours, cooled them down and sliced them! Wonderful results! Also, liquid smoke works great in formed meats at one table spoon for 2 pounds!
@martinkolczyk8208 Amazing! Those pellet tube smokers are handy, for sure! Really glad you had some good results. Thanks for the info on the liquid smoke, too. 😁👍👍
@ Thanks so much! On another note: is there an alternative to purchasing cultures to make salamis? In the old days they did not have that! Any idea? Thanks!
@@martinkolczyk8208 So, I would definitely add a bacterial culture. I'm not sure how far down the salami rabbit hole you've gone, but I've made a fair share of it over the years. I actually just made a batch of Genoa that's delicious (video to come in the near future! 🤣). The whole idea of the culture is that the fermentation helps quickly drop the pH to a safer level, which contributes greatly towards food safety and shelf stability (combined with the water loss and cure). In the old days, they would have been relying upon natural bacteria present all around us, but that's not always going to work out in your favor. There will still be other bacteria in your meat, technically, but you'd be adding a big dose of what you want to be the dominant culture for acid production and flavor development. For the relatively cheap expense and ease of adding, I would totally go for adding culture to any ground, cased, and dry aged product. That's just my two cents. Hope that helps! 😊
Hey, there! Brining in liquid is an option, for sure. The equilibrium cure method in the video works similarly, and I find it more convenient to store in the fridge than a bucket of brine. Both methods can lead to stellar meat, though! 😁 Thanks for the question!
Hey, there. So, without the nitrate, this just wouldn't be the same. It would lack the expected color and texture of a deli ham. Also, it would greatly reduce the fridge shelf life of the ham. You could perhaps make something similar, but you wouldn't be able to let it brine as long in the fridge, and you'd have a short shelf life...you could maybe slice and freeze it, only removing portions as you need them... Thanks for the question.
@@ThisDadGoesTo11 I am actually making a batch now, but it is essentially dry aged like a Copa after curing, but pulled before too much moisture loss has happened
You probably could (but I would only do that if it was vacuum sealed, to reduce the moisture that could be forced out of the meat. Is there a reason you'd like to freeze it, though? I find this lasts for months once done, as long as you keep it vacuum sealed and refrigerated. Thanks for the question!
With the cure, smoke, and sous vide cook, it should last months, refrigerated. My last batch is nearly all eaten, and it's been at least four months in the fridge (the kids are less because it was summer and not having to take sandwiches for lunch). I just take it out, slice off enough for the week, vacuum seal again, and return to the fridge. It's a great system. Thanks for the question!
I do it by percentage of the meat weight. It allows you to easily scale the recipe for any size. Check the video description for more details and an explanation of how to quickly calculate. Thanks for watching! 😁
It is definitely an exercise in patience, so you have to plan ahead, and I always like to keep more coming down the pipe, so we don't run out. Of course, I also have a culatello that has been dry aging in the curing chamber for a couple years, so I've had to become well versed in patience...🤣
@@ThisDadGoesTo11 lmfao. I got enough project going. Making breads, Buttermilk, hot sauce, and salsa Plus growing all of these peppers, Take a lot of peppers to make flakes, powders, and hot sauces. ect. Plus trying to store up 5 or 10 years of supplies. I got 3 years supplies for sure
Yes, that's basically it. Texture, taste, colour...also, it helps it last far longer in the fridge, so I don't have to bother freezing it...that's super important around here, as freezer space is always at a premium! Thanks for the question.
@@ThisDadGoesTo11 The freezer space always being at a premium hits home. Like you, I do a lot of meat processing to save money. Bacon, fresh and cured/smoked sausages, all my own ground meats. You get the idea. It's the rotating that's always goin' on. I still think I'd find space for two of those loins. They look good. Kind of like an old style peameal bacon. I think I might try your spice mix, but use a wet cure/brine instead. It's never cold enough here in the US South to let the outside do my curing, unfortunately. I have to have a dedicated curing fridge.
You have a couple of options, in that case. You could place in a roasting pan (I would set it on a wire rack with some water in the bottom) with a lid on and cook for a couple hours on your oven's lowest setting until it hits an internal temp of 140F. Alternatively, you could skip the cold smoke and hot smoke at a low temperature until the internal temp hits 140F. I just like using the precision cooker, as I can't overcook the pork while retaining the most moisture. These other methods will work, though! Let me know if you give it a try. Thanks for the question!😁
I'm just getting into curing different cuts of meat. Partly out of boredom, but mostly because of the savings and versatility of buying large hunks of meat. I've done some easy country hams, corned beef briskets, easy capicolas, and lots of sausage. I'm getting ready to try this. (like, literally in the next 5 minutes) After watching an entire 15 minute video...on the first-slice-taste-test, just once...I'd love to see somebody gag and say, "Oh my, that's terrible! Forget everything that you saw here!!" 😂😂😂
🤣🤣🤣🤣🤣 That would be amazing, for sure! I'll have to remember that sometime. Awesome. Keep me posted on how your ham turns out! If you prefer hot smoking, rather than cold smoking and sous vide, to finish...check out my hot smoked version: ua-cam.com/video/A_S-k9y6iaA/v-deo.html Good luck!
By the time that you'd bought that MASSIVE loin, all the electrical equipment you need and paid your electricity bill, how much did you ACTUALLY save on store bought ?
Good question, and I haven't even tried to run the numbers on that. At the same time, I've owned my Anova for years, and I use it all the time for a great many projects/meals. Same for the vacuum sealer, as I pull it out to use more than once per week. So, given that I don't feel those really owe me anything cost-wise, and they weren't bought solely for loin "ham," I'm happy with this. I imagine most people buying that equipment would also use it for many things, so that cost gets spread around. Thanks for watching!
I don't understand the percentages. I get the total amount of cure needed based on weight, but I don't understand the percentages of ingredients. What are they a percentage of? The total weight of the meat or something else?
Yes, indeed. I have an explanation and an example in the video description. Essentially, get a precise measurement of your meat (go with grams for ease), then multiply that number by the percentage for the ingredient weight (i.e. 1000g pork x .25% = cure). It takes a minute or two of playing with your calculator, but it makes it so you can reproduce the exact same product regardless of meat weight - mostly important for the salt and cure. Thanks for the question!n 😁
I like it in this for multiple reasons. Aesthetically, it changes the texture and colour of the meat (leaving it that pink hue, rather than going more greyish when cooked). For food safety, it also helps ensure the pork doesn't go bad during the long smoking process, and it also means that it lasts a long time in the fridge. The last loin 'ham' I made is still in my keezer, vacuum sealed. I take it out, slice what I need, vacuum seal, and return to refrigeration. It has been a few months, and the meat hasn't spoiled. Thanks for watching! :)
Is there a way to cook without cooking in plastic and achieve the same fabulous results? Just seems to me cooking in plastic probably not a healthy option…
Hey, there. So, cooking via sous vide like this is safe, due to the type of plastic used in the bags. However, you can definitley finish this off in other ways. In this video: ua-cam.com/video/A_S-k9y6iaA/v-deo.html I recently made a version of this ham and hot smoked, rather than cold smoking and hot water bath. I actually prefer it to the sous vide version, but it doesn't have the same number of views. 🤣 If you don't have a smoker, you could also cold smoke and oven roast, like I did with this oven-roasted capicola: ua-cam.com/video/FXMkBmhmsg0/v-deo.html Hope that helps! Thanks for the question. 😁
Hey, there! It's done by weight. I weight out the meat, in grams (it's easier for this than Imperial measurements). I then multiply that weight (say, 1000g, for example) by the percentage of the ingredient. So, 1000g x .25% of the cure = 2.5 grams cure. I also discuss this in the video description. It's the easiest way to consistently reproduce the product how you want, regardless of the meat size/weight. Thanks for the question!
I took the time to write out the recipe for this pork for my own use, and I would like to add it here to make it easy for folks to copy and paste. Please feel free to correct or modify my rendition. How to Make Pork Loin Deli Ham From YT'er “This Dad Goes to 11” Tired of overpaying for deli meat? This is a great way to cure, smoke, and cook your own version of ham from a pork loin. - Pat the loin dry and remove the fat and silver skin. - Cut into manageable sizes if needed and note the weight of each piece for mixing the correct amount of cure for each chunk. - Coat the meat with the cure mix and seal it in a vacuum bag and cure in the fridge for 3 to 4 weeks. - Remove from bags and wash the cure off the meat. - Allow the pellicle to develop uncovered for one day. - Cold smoke for 10-12 hours. - Cook via precision cooker (sous vide) at 140F for 3 hours. - Chill and slice. The cure: .25% cure #1 (sodium nitrite) 2.2% kosher salt 2% brown sugar .08% juniper berries .06% dried rosemary .3% peppercorns Grind the rosemary, juniper berries, and peppercorns in a coffee grinder and mix with the other ingredients. Note: If curing a large loin, cut it into weekly needed chunks and freeze. Thaw, and slice later as needed.
I have a Foodsaver V3840. I've had it for years, and it's been great...doesn't owe me anything, at this point. It's main downfall is that it seems to heat up and need a break when I'm sealing a ton of stuff, but that's fair, I suppose. 😂 I've seen several different models from FS, and I do have to say the vertical style ones seem to perform better than the more horizontal ones. That's just in my experience playing with them for the last 20 years or so. Other people may have had different experiences, though.
It's a texture thing, that's all. As your question implies, the pork is food safe after the curing/smoking process; however, I find the texture of the meat isn't what I'm after. It's a lot closer to what raw meat would feel like. The relatively gentle temp of 140F in the sous vide is a way to tighten up the meat and create a texture more like what you would look for in sandwich ham, all while trying to retain as much moisture as possible. I do want it cured and smoked, as I'm looking for the smokiness and that nice pink colour, so this three step process gets me the finished product I'm looking for. Thanks for the question! 😁
Hmm...at the same time, cooking the pork helps firm up the meat to the expect texture of a ham product. Without that step, it has a raw, chewy texture and is not pleasant. I have a somewhat similar roasting ham recipe that I don't cook initially, but the intention with that one is to cook in the oven, smoker, or whatever prior to eating (ua-cam.com/video/H250G8cnXQU/v-deo.html). Food safe without cooking, but not enjoyable. Also, the light pink color I wind up with in this 'ham' is what one would find with almost any commercial deli ham. I find the trade off is worth it, personally. Thanks for the comment. 😁
Hey, there! I have a more detailed explanation in the video description, but you essentially weigh your meat (in grams works easiest). Multiply that weight by the ingredient percentage, and that's how much you need. Makes it possible to scale the recipe for any size/weight of meat. Thanks for the question!
Hi, there! It is enough; in this case, for two reasons. Firstly, the meat was cured, so it is actually safe to eat without cooking (just like charcuterie is just cured and dry aged meat, not cooked). Secondly, and this is more important for meat that hasn't been cured, pasteurization is a function of time and temperature. Traditional cooking methods, such as frying, grilling, or roasting, only let's your meat hit the peak internal temperature briefly, before you have to remove it or risk over-cooking. This is what makes sous vide cooking so interesting, as the meat hit its intended peak internal temp quickly. You can cook meat at a much lower temperature than you normally would, but hold it at that temp for a longer period of time, and it's totally safe. My favorite pork is tenderloin cooked for an hour at 130F. You can basically cut it with your fork, and it's incredibly tender. Hope that helps. Thanks for the question! 😁
You could and see how it turns out. The cooking isn't for food safety reasons, as it's already safe to eat after curing/smoking... it's just for a more pleasant texture, as having it uncooked is a little weird...not quite rubbery, but close. 🤣
@@goneboating123 The cure makes it through, given the amount of time I let it sit. I've seen meat before that the cure didn't make it to the centre, and it was visibly different. Definitely give this a try. It's awesome. 👍👍
🤣 Those must be tenderloins, which find from inside the rib cage, rather than the actual loins, which are along the spine. Tenderloins are far smaller, like you describe. That being said, this reminds me of that episode from the first season of South Park...🤣🤣🍻
@@ThisDadGoesTo11 so here in asia thats what they call pork loin so im guessing its like the pork chop area but leave the bone behind ? Hopping im right
It's a Foodsaver. I've had a couple versions from them, and I know others who have had other ones. The main tip I have is to grab one of the "vertical" oriented ones, as opposed to the ones that lot lie more flat. I find the vertical ones work and last better. You can usually find them for a decent price at Costco. I lucked out ten years ago and found a few on massive sale from a local Costco liquidating place for half the Costco price.
@ThisDadGoesTo11 thanks! We have had a flat food saver for a few years, but it's on the fritz. It's been great, multiple deer and weekly marinades, food prep, and all sorts of other things. Great brand through and through.
@@GeorgeTurner-k3w Yeah, I'm a fan. I have buddies with commercial sealers that are awesome, but sorry expensive, heavy, and large... This is just what I've experienced over the years, with interactions with many different sealers. Good luck on your next one!
Oh, no! So sad. Hmm...in nearly every case, curing does use nitrates/nitrites to achieve the desired product. Quite a few years ago, I made Portuguese presunto (like proscuitto, sort of) using an old, traditional method. It involved packing the pork leg in a large wooden box filled with salt for 10-14 days, then coating it in a wine/garlic/paprika rub and hanging it until it had dried appropriately, over a matter of months. Now, once I really got into curing meat and built my curing chamber, I switched to using sodium nitrate for my presunto. I just felt more comfortable with the safety of the meat, and the equilibrium brine method makes it possible to nail the desired saltiness of the finished product. That being said, you could probably take a stab at this ham without sodium nitrite. I would use a loin that is as fresh as possible, with a expiry date well beyond two weeks from the date of purchase. I would place it in a large vacuum/zipper lock bag or bin with a large quantity of salt, basically buried. Then, refrigerate for a couple of weeks. Afterwards, I would remove it, rinse off the salt, and 'freshen' in some clean, cold water for maybe 20 minutes. Then, take a slice from the middle, fry it up (so it's 100% safe to eat), and check the salt level. If too salty, freshen for another length of time. When you're happy with that, then smoke and cook the ham. The texture might not be quite what I have here, but should be close. Hope that helps! :)
Thank you for this post. I started this recipe about a month ago. I was anxious to try this and finally sliced it up today. This is way beyond my expectations and I will definitely be making this again. Thanks again, keep making these videos.
Awesome! I'm so glad you're happy with it. Thanks so much for the kind words. 😁
Your wife is a lucky woman to have someone taking time to make nutritious food for the family 👍
🤗 Thanks! I'll make sure to pass on the message. 🤣👍👍
I can tell by your Mastodon shirt and your content that we would get along good. Take my upvote.
Haha! I bet. 🤘🤘
🤟🤟🤟🤟🤟
@@stephanievanorden1765 🤘🤘
That pork loin looks so pretty. Much nicer than the "ham" sold in the lunch meat section of the grocery. Probably looks more complicated than it is. Great job!!
Hey, thanks! Yes, I love this pork so much. It's definitely less complicated...a few steps involved, but it's a lot of "hurry up and wait" action. The timelines at each step are pretty forgiving, too. Perfect for a guy like me with ADHD. 🤣 Thanks for the kind words.
Always love doing loin, it's so easy to work with and it is very handy to keep
Other things you can try- look for boneless pork shoulder - it makes a phenomenal "bacon"- fries up and tastes like a cross of Bacon & Ham
Oh, man! That does sound delicious. I do pick up boneless pork butts from time to time. I'll have to give that a whirl. Thanks for the tip!
@vindelanos8770 This sounds awesome. I'm snagging some shoulder next time I notice it on sale. Do you guys have preferred spicing for it, or do you just go classic salt, sugar, pepper seasonings?
Amazing! I'm thinking something nice and savory...thanks for the tips, folks!@vindelanos8770
I'm confused! I season, I smoke till 160°F , rest to finish, slice, separate, eat. Now bacon, I'll salt , cure 6-8 days, smoke , slice, cook, eat , and store.
pork loin is one of my favorite cuts to work with. so glad I found your channel, I'm looking forward to more culinary adventures!
Awesome! Pork loin is such a sweet cut to work with, especially given the versatility and price. Thanks for the kind words! I'm also currently working on a deli roast beef video that should be out by the end of next month... 😃
I definitely need to try this. I like that it's already cooked, unlike your other ham. Pork loin is my go to for making jerky. It's so lean and easy to trim off whatever fat there is. With jerky seasoning it taste great. I skip the cure salt on that because we eat it so fast or freeze it. I will be subscribing. :)
Awesome! Yeah, the other ham is more for cooking at time of serving, like a ham roast. This is fantastic for sandwiches (or on pizza, too!). Jerky is an area I want to work on more this winter. 😁 Thanks for the kind words!
I did this a couple months ago. I didn't follow any recipe, but was doing something that I thought I could do, based on the desire to have "sandwich" meat that did not have the sodium nitrate/nitrite in it. So, I just did a rub, cooked it and used an electric slicer similar to those at a supermarket deli, which enable very thin slicing.Then I froze it in small bags. The whole process worked out much better than I thought it would! So, the only question that I have is why, why, why is it necessary to use the chemicals? incidentally, I like the idea of smoking it and then Sous Vide! Great video! Thanks!
Thanks! Glad to hear that it worked out for you. As far as my recipe goes, I use the nitrite for long-term stability. I keep mine unsliced in a vacuum bag in the fridge. Once a week, I'll pull it out, slice what we'll need for the week...sandwiches, pizza, etc...and then vacuum again. This way, I don't have to freeze (mostly because freezer space is always at a premium, here!), and it lasts forever in the fridge like that. By vacuum sealing, it lasts WAY longer than those resealable store meat packs. I've had some last months, and I've never seen it spoil before I've used it up. Also, it would help with the cool pink colour and texture I'm looking for. That's about it. Thanks for the kind words. Give the smoke/sous vide method a try! 😁
chemicals, right? especially that dihydrogen monoxide crap they put in everything.
Most important is nitrate/nitrite is used to protect from botulism growth during low temp. smoking. There is now an alternate chemical that can be used. But, bear in mind that most nitrates are consumed from vegetables, beets, celery, cherries etc. that's why "no added nitrates" products (hotdogs) have celery juice or cherry juice in the ingredients because of the nitrates, and then they charge you more money to get the same product.
I like how precise you are with your methods... from weighing to sous vide. It leaves very little to chance. I will definitely be trying this. Liked, commented and subscribed.
Wow! Thanks for the kind words. I really like being able to track exactly what I'm doing and help ensure consistency in future repetitions of the same product (assuming I'm happy with the recipe!). Much appreciated. 😄
Could you do a demo on deli roast beef? Would be much appreciated!
Actually, I'm currently working on one! My beef has been curing for a week. I'll get it online as soon as it's done. Thanks for reading my mind! 😁
ua-cam.com/video/zJ7KgjO-KLM/v-deo.html
So, this one is a deli cured beef, not roast beef. I'll do another video on deli roast beef next time I find beef on sale. 😉
Yummo! And a LOT healthier too than commercially made hams!
I make my own bacon now, & it comes out pretty good!
Thanks! Yeah, I'm super glad that this tastes so good, in addition to being a better option than most commercial products. I have to keep the 'ham' factory going all the time, as the kids love to take it for lunches.
Yes! Homemade bacon is killer. I have several videos about making/using bacon in my Bacon playlist...this is my main bacon recipe, here: ua-cam.com/video/BckLeB-W3yo/v-deo.htmlsi=XGa1P4yuu3uaaTDo
Thanks for watching and the kind words! 😁
For a healthier option just dont add sodium nitrite or nitrate, and just cut up all the meat into slices, then freeze it inside of freezer bags
@@ok-qz9tg That's what i do with my hm bacon, salt, dark brown sugar and pepper in the brine!
NO curing salts whatsoever!
Still lasts in a cloth bag alm 3 weeks in the fridge b4 what's left over goes stale!
@@vincedibona4687 Engrish:it not issy!
Your wife or husband are very lucky..with the talent you have, wonderful..and so perfectly explained Thanks
Wow, thanks! I'll make sure to tell her. 😉 Very much appreciated. If you give it a shot, please let me know how it turns out!
I trim my loin exactly like you do. I use either a commercial brown sugar or white sugar cure that I purchase from a seasoning company for my cure. Following recommended directions I make a brine from the cure to inject directly into the loin. I’ve recently been experimenting with honey and maple syrup in the brine for added flavor. Outside of the loin is then dry rubbed with the cure. Refrigerate in a sealed container for six days. Check daily and drain any liquid. Remove and soak in cold water for two hours. I also do a final wash to make sure all of the salt has been removed. Since the fat and silver skin has been removed I wrap the loin with bacon to keep the outside from drying out. To hang in the smoker I put the loin in stockinette ham bags . I think it helps hold the juices in. Cooking temp in my Cook Shack smoker is 175 degrees for about three hours or until internal temp reaches 145 degrees. I don’t like a strong smoke so I only smoke for the last hour using peach wood. Rest the loin for at least one hour before removing the bacon and letting cool to refrigerate. I’ve had the best results with Hormel Always Tender loins if you can find them.
How do you monitor your internal temp with the hot water bath method? I guess if you had a Meater thermometer it might transmit through the plastic. I also question the safety of cold smoking your loin if you would be trying this in the heat of the summer.
Hey, there! Yeah, that sounds like a solid method. Like the idea of the meat stockinette. 😁 My precision cooker keeps the water at my set temperature. I don't worry about monitoring the exact internal temp of the meat, as it can't overshoot it. I just go for a few hours, as I know that the meat will have hit my set temp before that, for sure (maybe an hour in or something like that). I'm less concerned about the actual temp, as it's already cooked and whatnot. I just want the loin to hit the 150F for a bit to adjust the texture to where I want it.
I do have a Meater Plus, but I don't bother with it for sous vide cooking. It gets a lot of use in my smokers, though! 😂
Thanks for chatting about your loin method and for the questions!
Yeah, I don't cold smoke if it's hot outside. I plan these projects outside of our two hottest months (unless there's a weird dip in temps for a few days; in which case, I might do an overnight cold smoke...pretty rare, though).
Another great video - love the recipes and the methodology. LOL, here in Canada, I think the pellets for the smoker cost as much as the pork.
Much appreciated! Stay tuned...I just started curing a deli roast beef this morning, so it should be ready in a few weeks. 😃
Nice! You can afford beef, lol?!
@@ThisDadGoesTo11
wow I never knew that takes a lot of time to make pork loin Ham. It must be tasty. thanks
Thanks! Yes, this is super delicious. My hot smoked version is even better, though, I'd say.
I took a little longer in the process to make this than is necessary, but I was practicing patience. 😁
Question for you: Since my kids love honey ham, I slathered the loin in honey before adding the ratio of spices you recommend. Do you see any issues with the curing process being the honey is acting as a binder?
BTW I made the roast beef on your other curing video and it came out amazing! Thanks for your videos and help.
Hey, there! I imagine that the honey shouldn't be a problem. I'd probably not rush the curing process, as it might (?) slow down the cure in its mission to penetrate the loin. I actually plan to do something like this later this year. I think my move will to add some honey during the curing phase, then rinse, then hot smoke (like in my hot smoked deli ham video), but brush the loin with melty honey throughout the smoke process. 👅
Good call with the honey on your loin, I'd say! Thanks for the kind words. 😁 Glad you enjoyed the beef!
@@ThisDadGoesTo11 Thanks for the reply, and I love the idea of brushing honey on during the smoke! Cheers!
@@mgalen My pleasure! Any chance to talk meat. Let me know how the finished product comes out, if you have a chance! 😁
@@ThisDadGoesTo11 Ok after a month of curing I pulled my hams and did your hot smoke method while basting with apple juice mixed with a good amount of honey. They came out amazing! Not as much honey flavor as a honey ham from the deli but everyone is stoked.
The ham I added honey in with the cure tastes slightly more of honey, but not a lot of difference. I'm thinking maybe injecting with some kind of honey solution might get it closer (open to suggestions).
Thanks again for your videos and feedback!
@@mgalen That's awesome! Glad to hear you got some great results. I'll try to play around with homey, too. I'll keep you posted if I learn anything more about getting that flavor in there. Thanks for the update! 😁
Iodized salt is fine and 7 days is sufficient to have penetrated fully. Also a sous vide is a great way to perfectly cook ham, then cold smoke as desired
Well, from everything I've read, iodized salt can potentially create off-flavors in the finished product. As I put lots of time and effort into these projects, I don't want to take that risk, however small it could be. Given that non-iodized salt is still cheap, I see no reason not to use it. I also always have lots of kosher salt on hand, as I use it in my everyday cooking.
I agree that sous vide is great on meat, particularly pork. I have found that uncooked and cold meat tends to take on smoke character better, so I prefer to cold smoke this meat prior to cooking via sous vide.
Great instructive video and I want to try. I could develop the pellicle like you when I lived in Minnesota, but currently live in Texas where refrigerator temps in my garage are rare. Any alternate pellicle development suggestions?
Hey, there! I've put my meat in the fridge, before. If you can make some room on a shelf, even setting it in on a baking sheet, maybe loosely tented with some plastic wrap, will do the trick. That's something I'll do if I'm doing a project like this when it's too warm in my garage to leave it overnight. Thanks for the question! 😁
Awsome. I bought one at Costco last week and cut into 3rds then vacuumed sealed. I'll try for sure
Wicked! You won't be disappointed. Let me know how it turns out, if you can. 😄
Great presentation!! I'm definitely going to try this! Man that looks good! Just subscribed!!
Thanks for the kind words! Give it a try, for sure. You won't be disappointed. Make sure to check out my deli cured beef recipe...video to come out in the next week or so. 😁
Looks really good ! If only we had all of the equipment to do that !
Thanks! A person could maybe rationalize buying the equipment if you can figure out potential savings. Not sure how long it would take to pay off...
What is the difference between this and the back bacon? i loved both videos very much, i even have a loin curing in my fridge right now. 2nd question why is your cure powder clear and not pink? I ordered the same #1 curing salt and watched videos and most use the pink curing salt but yours isn't. Just curious since i am new and learning. Also OMG i am so jealous of your meat slicer. I have a commercial vacuum sealer but i want a slicer so bad. Thank you for your videos
Hey, thanks for the kind words! So, firstly: the main difference between these two products is the seasoning in the cure (more herbs and whatnot in the 'ham'), slightly higher salt in the ham, and then how I cook them. If you check out my more recent, hot smoked ham video, it's even closer, as I finish on the smoker, rather than cold smoking and using the precision cooker.
For the cure, it's just dependent upon the company. Many cure producers add a pink dye, just so people don't get confused and accidentally add it, thinking it's just salt (since it tastes salty)...that would be a good way to poison yourself! Your product just has that safety mechanism built in. 😁
Yes! My slicer is wicked. So happy I have it, as it makes all the charcuterie so easy to slice. I pretty much use it once a week, as I prepare pizzas most Fridays.
I would also like a commercial vacuum sealer...I have a few friends with them, and I'm jealous of that! It's part of the long term plan.
Thanks for the comment and the questions! Good luck with your loin!
I am going to try your recipe. I commend you for using per cents, I have a scale that can be set to read per cent of main ingredient.
I make almost the same except I use the following; 2.5% salt, 3% sugar (brown or white) 0.25% cure, sometimes I use pepper, or maple suryp to replace an equal amount of sugar, pack it into jiffy bags and refrigerate for a minimum 1 week up to 3 weeks. Unpack, rinse and dry in fridge for one to two days. Final hot smoke until interior temp is 135° F. Best tasting Canadian bacon. In Canada we call it BACK BACON. Love your measuring system.
Yeah, it's very similar! I also regularly make back bacon (although I did include "Canadian bacon" in its video title, so folks south of the border know what I'm getting at. My back bacon recipe looks quite similar to yours, so I can say with certainty that yours must be awesome, too. 😉 Thanks for watching and the comment!
Instead of smoking, could you oven roast the loin after curing? I know it won't have the same flavor but I'm trying to find alternate methods to finish after the curing process.
Another good one, Thank you. And another excuse to use my meat slicer. Double bonus.
Awesome! I hear you...any excuse to break out the slicer is a joy!
That gelatinous stuff is delicious homemade ham stock concentrate. Collect all that and put it in your next pot of beans.
Ooooh! Great idea! Would go awesome next time I make smoked beans. 👍👍
Since watching this the first time I finally broke down and bought a meat slicer. I didn't get one as nice as yours because I wasn't sure how much I'd use it. Turns out a lot and I"m considering an upgrade. What brand is yours? I didn't that mentioned in the video or description. Thanks again for the great video
Fantastic! Getting a slicer makes things so much easier. Mine is the Avantco SL310. I have a couple videos on it, starting with: ua-cam.com/video/D8x2yGpYsx8/v-deo.html
I love this slicer, and I got it from Webstaurant, but it might also be available elsewhere. I'm sure there are also comparable units from other sources. Thanks again for the kind words! 😁
@@ThisDadGoesTo11 Thanks for the information. I really appreciate it. I think I'm going to buy that model and give mine away. It isn't bad but nothing like yours.
@@purleybaker My pleasure! Yeah, you won't regret it. I love this thing. 😀
Is the time in the sous vide dependent on the weight of the piece of ham ? I really like the idea of precise measurements of the salts etc. When I have wet brined pork in the past I have always been concerned about using too much or too little of the cure. Thanks going give this a try hopefully start it this weekend.
I'm likely going a bit longer than I need to with this piece, but not so long as to go too far. At this point, you're just looking to cook the meat for texture purposes, as it's already cured and safe to eat. If it was quite a bit smaller (unlikely if you're using loin, as they're similarly sized), you could go less. You'd only have to go longer if you were using a large, round (actual) ham roast, as they are quite thicker.
Yeah, my days of having to guess about freshening timing for meat after wet brining to nail salinity are over. This is so much more precise and repeatable.
Thanks for watching! Good luck with your project. 😁
@@ThisDadGoesTo11 My deli ham is ready to eat - It turned out really well, I didn't smoke it as I wanted something that was like UK Boiled ham - as I don't eat meat I have to believe what my family tell me. My husband said it was fine then upgraded it to good ! . Thanks for the video
@@berylworrall4421 Awesome! Glad to hear it worked out and that your family is pleased. Thanks for the update! 😁
Outstanding ! Less space as apposed to wet cure, thank you !
I hear you! Going by weight ensures safe curing and precise salinity, as opposed to having to "freshen" the meat to remove some salt after curing.
Time in the water bath is mainly based on thickness of the meat for great penetration. I could get away with a couple of hours, I'm sure, but I usually go a little longer with this ham. Also, that step for this meat is just for texture, as it's already food safe, so you're not really worried about pasteurization or anything.
Yeah, give it a whirl and let me know how it goes! Good luck. 😁
Looks good.
Question. After you vac seal the remainder, do you keep it in the fridge not the freezer, and how long will it keep before getting that funky past it's best before date taste that cold cuts get?
Hey, there! Personally, I store this in my keg freezer, as it's at 1C, which is a few degrees Celsius colder than my fridge - the fridge would be my next option, though, rather than freezing (probably up at the top back, if that's where the cold air enters, just so it's the coldest it can be. I just keep it vacuum sealed between uses...I find some liquid gets pulled from the ham each time, so I actually will wipe out the vacuum bag with a paper towel before resealing. I've had my last one going for a few months, with no problems with mold or spoilage, so at least that long, and longer, for sure. It lasts way longer than those pre-sliced deli packs from the big companies; likely because I'm not pre-slicing it, which introduces way more potential bacteria, etc. into the situation, and I get it as soon as it's made.
I hope that helps! Thanks for the question. :)
Damn, I was sitting on the pot not an hour ago thinking I would buy some Ham, and some beef and yes, some pork, and make deli meat, and YT sends me this video. I have never considered doing this before, never searched for anything like this. Never watched a video like this before. YT, you are too snoopy!!!!
It's in your brain! Regardless of the sinister interweb manipulation that got you here, I hope you enjoyed. 🤣😁
@@ThisDadGoesTo11 I'm going to try this. Maybe you will know the answer to this question I have - I like to buy marked down steak and cut off the greenish bits. I put them in marinade if not eating them the same day ("Never Been Frozen" is on the package). I read that marinade will not prevent the inside of the meat from starting to rot. Your ham video seems to prove differently. What do you think of the marinade advice? True or false?
@@watermelonlalala
There's a difference between a marinade and a cure. Marinades typically involve an acid which breaks down muscle fibers for tougher cuts. Marinades may hinder, but won't stop bacterial growth and ultimately spoilage. Nitrate and nitrite curing salts inhibit the growth of bacteria by creating an environment they can't live in. It also results in physical changes to the meat making it difficult for bacterial colonization to start. That's why cured meats are always rosy hued, like bacon versus uncured pork loin.
If you don't trust a food, don't eat it. Our senses evolved to save us from dangerous things. If it looks bad, feels squishy, smells funky, throw it out.
@@DarkMatterX1 Okay, thanks for your answer!
Thank you! Great info and presentation
Hey, thanks! Much appreciated. 😁
Garage is just above freezing in November? Minnesota? But you don’t have the accent, hmm. Good looking meat. I assume you can go to 140 instead of 145 because the length of time is long enough compared to roasting?
Haha...southern Alberta, Canada, actually. It tends to hit the occassional snowy day here by Halloween. Sigh.
Anyway, thanks! The cooking via sous vide is really just to firm up the meat texture. After curing, the meat is technically food safe, but doesn't have a super pleasant texture. After the cold smoke and tightening up, it's just where I want it. So, the temp is less about food safety, and more about getting it firmer without drying it out. Tough balancing act. Thanks for watching and the comment!
I just bought a suvee but it's not the immersion like yours. It's a temperature controlled water bath in one unit after I prepare the ham for cooking can I do it in smaller chunks. I think half of one of those would fit in my machine
@@jonathanjones7319 Oh, awesome! Yeah, that would definitely work. Give it a try and let me know what you think! 😁
Great job, Can you cook it in a smoker grill or in the oven? Thanks
You totally could. I would say maybe hot smoking until you hit 140F (it's cured, so already food safe... this is just for texture and flavor). I would try to have some liquid in there for a little steam action, to help reduce moisture loss. That's why I cook mine via precision cooker. Good question. Thanks for the kind words! 😁
that looks so good! :) Thanks for the knowledge.
Thanks! If you have the opportunity, you should give it a whirl. So tasty! 😁
Sweet baby jesus.... You're like the Bill Nye of deli meats. Very well done my man!
🤣🤣 Thanks! Much appreciated. Give this a whirl and let me know how it goes, if you can. 👌🏻
Great video! Will be starting the process today. I will be smoking to 160 instead of hot water bath. Have you tried this method?
Also dont have a meat slicer so will be slicing with a knife.
I haven't done that with the deli 'ham' recipe, but I'm sure it would work just fine. I'd be tempted to start with cold smoking for a bit, if possible, then ramp up the temp to finish. You wouldn't have to go that hot, though. I'd say max of 150F, in order to keep it moist. That's what I do with my Canadian/Back Bacon recipe...the pork is already cured and safe to eat. Let me know how it turns out! 😁@@williamc3337
Yeah, a knife is totally fine. I just like to play with the slicer at every available opportunity! @@williamc3337
Wanted to give you an update. Turned out fantastic! I smoked them at 180 till they hit 140. The smoked flavor is fantastic! Next step is buying a meat slicer. Watching some of your other videos for more inspiration.@@ThisDadGoesTo11
@@williamc3337 Awesome!! So happy it turned out wicked. Great to know; I'll have to try a version like that, myself. 😁 Thanks for the kind words.
Why is your curing salt not pink? What brand are you using?
Hey, there. It's just how this brand is. Just sodium nitrite/nitrate (whether it's Cure 1 or 2), salt, sodium bicarbonate, and propylene glycol. No dyes, which are often in cure to help prevent someone confusing with plain salt and killing someone. 😱 This is from a local sausage supply store (DNR Sausage Supplies in Calgary). They buy large quantities and repackage in smaller bags, by the looks of it. Thanks for the question!
I'll will be giving this a try. I have everything including the sous vide and slicer
Awesome! You're going to love it. Let me know how it turns out, if you have a chance!
I followed your instructions to a T except the cold smoke time. The ambient temp was 80 F and couldn't smoke as long. I got about 2 hours of smoke before the IT got up to 45. Anyways, it turned out excellent. My wife and kid says it taste exactly like the ham steaks that are pre-cut to about 3/8" thick. I'll be making more next time!! @@ThisDadGoesTo11
@@bartgrider6895 Great to hear! Thanks for letting me know how it turned out. Yeah, I have a hard time keeping enough of this in the house. 🤣
Thanks for this. I was wondering if you have to use sugar. Can it also be made with just Redmond's Real Salt and Black pepper? I'm new to this type of thing. Thanks for a great, educational video.
Thanks for the kind words! Yes, you could do this without sugar. I do it because I find it helps strike a nice balance in the pork, but you could do without. I'd be tempted to drop the salt maybe a half percent or so, maybe, if I was doing that. Haven't tried it, so that's just an uneducated guess. Thanks for watching!
@@ThisDadGoesTo11 Thanks for the quick reply. :)
@@catemaclean9579 My pleasure! Let me know if you try and how it turns out. 😁
That bus tub though! Brand and size? Already doing my own deli roast beef, been looking for a good ham recipe. Using loin is a pro move, Thx!
😂 Yeah, that's a decent sized tub. I don't recall the brand...I bought it years ago from a sausage supply store. The dimensions (exterior) are 21" long x 16" wide x 5" deep. I do actually have a couple taller ones that I use for large sausage batches. Give this recipe a whirl! You won't be disappointed. I'm also working on a hot smoke finished version, which should be wrapping up in a few weeks. Thanks for the kind words! 😁
Great video mate,, what is the name and make of your Vacuum Sealer Machine please.. and also the Sous Vide Machine, thanks
Thanks! My vacuum sealer is a FoodSaver V3840. I've had it for a long time, and I don't believe they sell them new, anymore. There are more options out there from them that look decent...looking into it, I'd maybe check out:
amzn.to/3QQ65A9
amzn.to/3E5vzBQ
amzn.to/44tl7za
For the precision cooker, I have the first edition of the Anova. A couple current options are:
amzn.to/47LrDE0
amzn.to/3P72nRf
Good luck on your food journey! Let me know if you have any other questions. Thanks for watching! 😀
@@ThisDadGoesTo11 Gaday mate .. thank you for the reply.. i will look into it more,, i like what you are doing,, I raise my own pigs and butcher them also,, it is good to see other ways to do things as I always try.. Thank you so much
Sweet! Yeah, raising the pigs and butchering yourself adds a whole other dimension of awesomeness to it. We used to butcher pigs around here, until it became difficult to source. Since then, I've been forced to wait for sales on the cuts of meat I'm looking for. Sigh. Anyway, thanks for the kind words. Good luck with your projects! 😁
Nice walk through. Is your smoker a DIY? Any videos on the build? I like it.
Thanks! It was definitely a DIY project. That was years before my YT channel, so I didn't make a video. I do have a bunch of pics of the process, though. I should maybe tie them together in a voice over video, and that might give some idea on how it went. Thanks for the kind words! 😁
@ThisDadGoesTo11 that would still be nice! I'm still putting together content for some videos on my DIY build and like to see what other people create. Keep up the good work!
With some really spicy mustard and some Swiss cheese and super salty picle slices on a really heavy pumpernickel bread.
You know it! Geez...now I'm starving. 🤣
How long do you expect it to be safe refrigerated, or can I freeze it? Since it's only me, I'm only going to buy a supermarket pork loin.
Hi! Sorry for the late reply. If you have it vacuum sealed, so as to reduce oxygen exposure between slicing sessions, it should be several months. The curing, smoke, and cold storage in a vacuum bag really contribute to a great longevity. Hope that helps! 😁
Is it possible to follow the same method, but cut out the smoking step? We don't have a smoker. My son loves deli meat ham, so I'm trying to make something with a similar texture to that for school lunches. I know smoking would add flavor, but would curing, rinsing, and moving straight to the sous vide provide similar results?
Yeah, it would work, for sure. Like you mention, it would not have the exact flavor as a smoked version, but salinity, texture, and whatnot world be the same. In your case, I would give it a go. If you try it, let me know what he thinks, if you have time. Good luck! 😁
This looks amazing
Thanks! I'm super happy with this recipe. ☺️
Thank you for this recipe, please can you tell me what exactly is the ingredient that you added before the salt and brown sugar ?... I didn't quit understud what you said . I really would like to try this recipe. Thank you
No problem! It is sodium nitrite, which cures the meat. It is available under some different names. From what I understand, in the US, it can be found under the name Prague Powder #1. The place I buy it from calls it Cure #1. You should be able to find this online or through your local sausage making supply store. Good luck! :)
Is that a Braun Coffee grinder? If yes, we have two of those which my parents got in the 90s!
Totally! I inherited this from my grandparents years ago. These things last forever. 👍👍🤣
What is the minimum amount of time this will need to cure? my piece is a bit smaller. I was thinking a week.
Hey, there. It really depends on the thickness of the meat. There are some calculators out there for determining the minimum amount of time. One such resource is: amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely/#calculator
If I was using that one, I'd enter 0 cups, as I don't use water in the cure. I also wouldn't pay attention to the amount of cure they suggest, as I'm calculating that on my own. It's really just about entering the weight, the shape, and seeing how long the calculator suggests is takes to penetrate the meat.
Hope that helps! 😁
I have a question. Say you don't have a smoker, but you still want to do this. How long would you need to sous vide the pork loin for it to be safe for consumption? Or do you need to bake the pork loin instead? Any advice is appreciated!
Okay. 😁 Hi! The smoke is really only for flavor. It doesn't contribute to actual food safety or anything like that. The curing process takes care of that. The cooking via precision cooker (or roasting or other method) is only for texture. I like the precision cooker, largely because you retain the most moisture. A person could try to add liquid smoke (which, honestly, I have yet to play around with!) or something, if you want, or maybe get a pellet tube smoker to use in a BBQ or similar device that would hold some smoke for a bit. Still, you could do a version of this without the smoking process. It would be different, but still good, I'm sure! I'd give it a try. If you do, let me know how you like it. Thanks for the question! 🍻
@@ThisDadGoesTo11 Thank you for the very swift response! I am also interested in maintaining as much moisture as possible so a precision cooker sounds like the best way to go. I thought that the smoking process cooked the pork loin somewhat, but it is good to know that it will be safe for consumption after just using the precision cooker for 3 hours at 140 degrees Fahrenheit! I will definitely get some pork loin in the next week and get it curing, and report back on how it tastes after the precision cooking process, without smoking it. Thanks again!
Oh, also. I read in several places that with Prague powder you only need to cure for one day per half inch thickness of meat, plus 2 days. Is there a special reason that you cured yours for 3-4 weeks? Does that enhance the flavor in some way?
oh those smoker grates i love the seasoning you got going on with them, most people think they got to keep them spotless but hell no that ruins the flavor.
😂 Thanks! I agree about the flavour component, for sure. It also helps that it reduces cleaning time! Hahaha... I only ever take a metal edge to it to scrape off chunks of bark or whatever that get stuck to it, but I haven't really cleaned the grates beyond that in the several years since building the smoker. Thanks for the comment!
I know that .25% is not a lot of nitrates, but could you substitute Celery powder for the #1?
I believe you could. I personally haven't used celery powder before. I recall reading somewhere that it also has some potential health-related issues, like how nitrates can also be bad (I always mentally follow that up with "in excessive amounts," just to keep myself sane 🤣). I wouldn't know the quantities to use for it, but I'm sure it's worth a try!
Great but how many households have a smoker and water bath ?????
I guess that depends how far down the culinary rabbit hole they've gone. I've had smokers and my Anova for years. I wouldn't say it's cost effective to buy these if you're only doing this ham but, for people who enjoy smoked food and cooking via water bath, they are solid investments. It would be possible to try this out without the water bath step, but you'd still need to cook the meat somewhat to firm it up; this could be done steaming it in a roaster, or even just roasting it at a low temp in the oven. You could also theoretically make it without smoking, but that's a big part of the flavour, in my opinion.
If I don’t have a cold garage for pellicle forming time should it just go into my refrigerator?
That will definitely do the trick. 👌🏻
I have got to try this.
Do it! No regrets. 👌🏻
I like how you say the iodine in salt is weird, but not the nitrite
Yup...necessary evil of cured meats, for the most part, to create the color, texture, and stability expected in these meats.
I'm curious to know where you learned to cure meats. I'm interested in doing it, but I want to be sure i do it safely. Do you have any recommended sources of information?
Hey, there! Sorry for the delay in response. I don't have one solid, standalone resource on this. Helpful, user-friendly information isn't readily available, as you might have found while looking around online. My curing processes are based on reading snippets from online, digging into the occasional super dense science article, and having some friends: one a chemist, another a butcher with significant training in curing methods, and another who has been curing meats even longer than I. Putting all that together, I've found that my techniques are safe and consistent. I've been curing different products for several years, with solid success. That might not be the answer you were hoping for, but it's what I got. 😂 Thanks for the question! Always happy to talk about meat.
@@ThisDadGoesTo11 That does help, and I appreciate it. Thank you.
@@jmim17 My pleasure! Good luck on your journey.
Thank you so much! Looks delicious! Will try, and report back. Peace , man.
Wicked! Best of luck. My family loves this meat. Let me know how it goes, for sure. 👍👍
When you say store the leftover for weeks ahead do you store them in the fridge or freezer?
I store it in the fridge (actually, in my temp controlled keg freezer, which is just a degree or two above freezing). As long as you keep it cold, this lasts quite a while. I wouldn't bother freezing any of it unless you keeping it many months before getting through it. Thanks for the question! 😁
sweet.. very ice mate. i will try this one also
Awesome! Good luck. It's quite tasty. 😁
Since I don’t have a smoker, can I use liquid smoke by chance? Thanks!!!
@martinkolczyk8208 You could. I haven't really played around with it, yet, so I wouldn't know how much to include, but I'm sure there is lots of info out there with suggested quantities for your size of meat. If you try it, let me know how it works out for you! 😁👍👍
@ Well, I found this small cage thingy you fill with smoking chips or pellets and put it in my grill, placed two fermented loins on the top rack and cold smoked them for four hours! Afterwards boiled them for 2 hours, cooled them down and sliced them! Wonderful results! Also, liquid smoke works great in formed meats at one table spoon for 2 pounds!
@martinkolczyk8208 Amazing! Those pellet tube smokers are handy, for sure! Really glad you had some good results. Thanks for the info on the liquid smoke, too. 😁👍👍
@ Thanks so much! On another note: is there an alternative to purchasing cultures to make salamis? In the old days they did not have that! Any idea? Thanks!
@@martinkolczyk8208 So, I would definitely add a bacterial culture. I'm not sure how far down the salami rabbit hole you've gone, but I've made a fair share of it over the years. I actually just made a batch of Genoa that's delicious (video to come in the near future! 🤣). The whole idea of the culture is that the fermentation helps quickly drop the pH to a safer level, which contributes greatly towards food safety and shelf stability (combined with the water loss and cure). In the old days, they would have been relying upon natural bacteria present all around us, but that's not always going to work out in your favor. There will still be other bacteria in your meat, technically, but you'd be adding a big dose of what you want to be the dominant culture for acid production and flavor development. For the relatively cheap expense and ease of adding, I would totally go for adding culture to any ground, cased, and dry aged product. That's just my two cents. Hope that helps! 😊
Looks tasty.
Thanks! 😁
I love it! What if you brined it first?
Hey, there! Brining in liquid is an option, for sure. The equilibrium cure method in the video works similarly, and I find it more convenient to store in the fridge than a bucket of brine. Both methods can lead to stellar meat, though! 😁 Thanks for the question!
Have you tried without the sodium nitrate?
Hey, there. So, without the nitrate, this just wouldn't be the same. It would lack the expected color and texture of a deli ham. Also, it would greatly reduce the fridge shelf life of the ham. You could perhaps make something similar, but you wouldn't be able to let it brine as long in the fridge, and you'd have a short shelf life...you could maybe slice and freeze it, only removing portions as you need them... Thanks for the question.
Man I have a lunchmeat formulation that will blow your socks off. Even a fella who works at Smithfield wanted to get it from me after tasting it.
Now, I'm curious! What's the meat? Better yet, send samples. 😁🍽
@@ThisDadGoesTo11 I am actually making a batch now, but it is essentially dry aged like a Copa after curing, but pulled before too much moisture loss has happened
@@ThisDadGoesTo11 key is to season and brine before cure is added.
@@jackeyster5885 Hmm. Interesting. Are you dry brining or wet brining? Seasoning and then just adding the cure in after a bit?
Can you freeze sliced? Freeze whole then thaw and slice, does the meat dry out?
You probably could (but I would only do that if it was vacuum sealed, to reduce the moisture that could be forced out of the meat. Is there a reason you'd like to freeze it, though? I find this lasts for months once done, as long as you keep it vacuum sealed and refrigerated. Thanks for the question!
1 pork loin for two people is a lot of ham for a months of sandwiches.
I have a vacuum sealer so that works for freezing 🥶 😎👍
@@markwiegard8384 🤣 No kidding! That should work great. Let me know how it goes! 😁
how long do you think it would keep in the frige if its sous vid
With the cure, smoke, and sous vide cook, it should last months, refrigerated. My last batch is nearly all eaten, and it's been at least four months in the fridge (the kids are less because it was summer and not having to take sandwiches for lunch). I just take it out, slice off enough for the week, vacuum seal again, and return to the fridge. It's a great system. Thanks for the question!
What are those measurements he called out for the spices? That's a new one on me.
I do it by percentage of the meat weight. It allows you to easily scale the recipe for any size. Check the video description for more details and an explanation of how to quickly calculate. Thanks for watching! 😁
I can't wait that long
It is definitely an exercise in patience, so you have to plan ahead, and I always like to keep more coming down the pipe, so we don't run out. Of course, I also have a culatello that has been dry aging in the curing chamber for a couple years, so I've had to become well versed in patience...🤣
@@ThisDadGoesTo11 Sure does. and it take up space i need. Like making cheese He hee i can't wait for cheese
@@426superbee4 AWESOME! I bought my supplies for it, and my winter project is to build my cheese cave and get it up and running. 👍👍
@@ThisDadGoesTo11 cool 👍👍
@@ThisDadGoesTo11 lmfao. I got enough project going. Making breads, Buttermilk, hot sauce, and salsa Plus growing all of these peppers, Take a lot of peppers to make flakes, powders, and hot sauces. ect. Plus trying to store up 5 or 10 years of supplies. I got 3 years supplies for sure
If it ultimately gets cooked whats the purpose of the curing salt? Is it just a texture and taste thing?
Yes, that's basically it. Texture, taste, colour...also, it helps it last far longer in the fridge, so I don't have to bother freezing it...that's super important around here, as freezer space is always at a premium! Thanks for the question.
@@ThisDadGoesTo11
The freezer space always being at a premium hits home. Like you, I do a lot of meat processing to save money. Bacon, fresh and cured/smoked sausages, all my own ground meats. You get the idea. It's the rotating that's always goin' on. I still think I'd find space for two of those loins.
They look good. Kind of like an old style peameal bacon. I think I might try your spice mix, but use a wet cure/brine instead. It's never cold enough here in the US South to let the outside do my curing, unfortunately. I have to have a dedicated curing fridge.
Loved the video!
Much appreciated! Let me know if you try it and how it turns out. 😁
So what can you use if you Don't have a sous vida?
You have a couple of options, in that case. You could place in a roasting pan (I would set it on a wire rack with some water in the bottom) with a lid on and cook for a couple hours on your oven's lowest setting until it hits an internal temp of 140F. Alternatively, you could skip the cold smoke and hot smoke at a low temperature until the internal temp hits 140F. I just like using the precision cooker, as I can't overcook the pork while retaining the most moisture. These other methods will work, though! Let me know if you give it a try. Thanks for the question!😁
I'm just getting into curing different cuts of meat. Partly out of boredom, but mostly because of the savings and versatility of buying large hunks of meat. I've done some easy country hams, corned beef briskets, easy capicolas, and lots of sausage. I'm getting ready to try this. (like, literally in the next 5 minutes)
After watching an entire 15 minute video...on the first-slice-taste-test, just once...I'd love to see somebody gag and say, "Oh my, that's terrible! Forget everything that you saw here!!" 😂😂😂
🤣🤣🤣🤣🤣 That would be amazing, for sure! I'll have to remember that sometime. Awesome.
Keep me posted on how your ham turns out! If you prefer hot smoking, rather than cold smoking and sous vide, to finish...check out my hot smoked version: ua-cam.com/video/A_S-k9y6iaA/v-deo.html
Good luck!
By the time that you'd bought that MASSIVE loin, all the electrical equipment you need and paid your electricity bill, how much did you ACTUALLY save on store bought ?
Good question, and I haven't even tried to run the numbers on that. At the same time, I've owned my Anova for years, and I use it all the time for a great many projects/meals. Same for the vacuum sealer, as I pull it out to use more than once per week. So, given that I don't feel those really owe me anything cost-wise, and they weren't bought solely for loin "ham," I'm happy with this. I imagine most people buying that equipment would also use it for many things, so that cost gets spread around. Thanks for watching!
Fantastic.
Thanks! 😁
Fresh ham love it .
Thanks! Stay tuned this weekend. Wrapping up my hot smoked version of this recipe to post. 😁
What is the brand and model of your slicer?
It's an Avantco SL310 slicer. Here's the first video I took of it when I got it: ua-cam.com/video/D8x2yGpYsx8/v-deo.html 😁
I don't understand the percentages. I get the total amount of cure needed based on weight, but I don't understand the percentages of ingredients. What are they a percentage of? The total weight of the meat or something else?
Yes, indeed. I have an explanation and an example in the video description. Essentially, get a precise measurement of your meat (go with grams for ease), then multiply that number by the percentage for the ingredient weight (i.e. 1000g pork x .25% = cure). It takes a minute or two of playing with your calculator, but it makes it so you can reproduce the exact same product regardless of meat weight - mostly important for the salt and cure. Thanks for the question!n 😁
Why us .25% cure #1 (sodium nitrite) if you end up cooking it?
I like it in this for multiple reasons. Aesthetically, it changes the texture and colour of the meat (leaving it that pink hue, rather than going more greyish when cooked). For food safety, it also helps ensure the pork doesn't go bad during the long smoking process, and it also means that it lasts a long time in the fridge. The last loin 'ham' I made is still in my keezer, vacuum sealed. I take it out, slice what I need, vacuum seal, and return to refrigeration. It has been a few months, and the meat hasn't spoiled. Thanks for watching! :)
Is there a way to cook without cooking in plastic and achieve the same fabulous results? Just seems to me cooking in plastic probably not a healthy option…
Hey, there. So, cooking via sous vide like this is safe, due to the type of plastic used in the bags. However, you can definitley finish this off in other ways. In this video: ua-cam.com/video/A_S-k9y6iaA/v-deo.html I recently made a version of this ham and hot smoked, rather than cold smoking and hot water bath. I actually prefer it to the sous vide version, but it doesn't have the same number of views. 🤣 If you don't have a smoker, you could also cold smoke and oven roast, like I did with this oven-roasted capicola: ua-cam.com/video/FXMkBmhmsg0/v-deo.html
Hope that helps! Thanks for the question. 😁
How do you get the exact amount of your dry ingredients?
Hey, there! It's done by weight. I weight out the meat, in grams (it's easier for this than Imperial measurements). I then multiply that weight (say, 1000g, for example) by the percentage of the ingredient. So, 1000g x .25% of the cure = 2.5 grams cure. I also discuss this in the video description. It's the easiest way to consistently reproduce the product how you want, regardless of the meat size/weight. Thanks for the question!
Damn you'z... I was putting off buying a deli slicer and now I just have to do it....
Do it! You will not regret it. 👍👍
I took the time to write out the recipe for this pork for my own use, and I would like to add it here to make it easy for folks to copy and paste. Please feel free to correct or modify my rendition.
How to Make Pork Loin Deli Ham From YT'er “This Dad Goes to 11”
Tired of overpaying for deli meat? This is a great way to cure, smoke, and cook your own version of ham from a pork loin.
- Pat the loin dry and remove the fat and silver skin.
- Cut into manageable sizes if needed and note the weight of each piece for mixing the correct amount of cure for each chunk.
- Coat the meat with the cure mix and seal it in a vacuum bag and cure in the fridge for 3 to 4 weeks.
- Remove from bags and wash the cure off the meat.
- Allow the pellicle to develop uncovered for one day.
- Cold smoke for 10-12 hours.
- Cook via precision cooker (sous vide) at 140F for 3 hours.
- Chill and slice.
The cure:
.25% cure #1 (sodium nitrite)
2.2% kosher salt
2% brown sugar
.08% juniper berries
.06% dried rosemary
.3% peppercorns
Grind the rosemary, juniper berries, and peppercorns in a coffee grinder and mix with the other ingredients.
Note: If curing a large loin, cut it into weekly needed chunks and freeze. Thaw, and slice later as needed.
Hey, that's a great job turning that into a written recipe. Thanks!
Not gonna lie...the 'tism started playing Steambreather in the back of my mind while watching this lol 😂🤙🏽🤟🏽🤟🏽
Yeah, buddy! That's awesome. I have the Emperor of Sand as the back patch on my battle vest. Now, that song is playing in my head, too. 🤘🤘
Beautiful !
Thanks! 😁
What type of vacuum sealer do you have?
I have a Foodsaver V3840. I've had it for years, and it's been great...doesn't owe me anything, at this point. It's main downfall is that it seems to heat up and need a break when I'm sealing a ton of stuff, but that's fair, I suppose. 😂 I've seen several different models from FS, and I do have to say the vertical style ones seem to perform better than the more horizontal ones. That's just in my experience playing with them for the last 20 years or so. Other people may have had different experiences, though.
Thank you so much for your response.
@@hamptom11 No problem! Good luck with your culinary adventures.
Why did you cooked fully cured and smoked meat or why did you fully cured meat before cooking?
It's a texture thing, that's all. As your question implies, the pork is food safe after the curing/smoking process; however, I find the texture of the meat isn't what I'm after. It's a lot closer to what raw meat would feel like. The relatively gentle temp of 140F in the sous vide is a way to tighten up the meat and create a texture more like what you would look for in sandwich ham, all while trying to retain as much moisture as possible. I do want it cured and smoked, as I'm looking for the smokiness and that nice pink colour, so this three step process gets me the finished product I'm looking for. Thanks for the question! 😁
Curing salt breaks down at 140 deg C and discolours the meat. I would omit it
Hmm...at the same time, cooking the pork helps firm up the meat to the expect texture of a ham product. Without that step, it has a raw, chewy texture and is not pleasant. I have a somewhat similar roasting ham recipe that I don't cook initially, but the intention with that one is to cook in the oven, smoker, or whatever prior to eating (ua-cam.com/video/H250G8cnXQU/v-deo.html). Food safe without cooking, but not enjoyable. Also, the light pink color I wind up with in this 'ham' is what one would find with almost any commercial deli ham. I find the trade off is worth it, personally.
Thanks for the comment. 😁
What does "percent" mean in the spice measurements??
Hey, there! I have a more detailed explanation in the video description, but you essentially weigh your meat (in grams works easiest). Multiply that weight by the ingredient percentage, and that's how much you need. Makes it possible to scale the recipe for any size/weight of meat. Thanks for the question!
I have done this myself many times.
Awesome! 👍👍
hello, 140 is enough for pork meat?
Hi, there! It is enough; in this case, for two reasons. Firstly, the meat was cured, so it is actually safe to eat without cooking (just like charcuterie is just cured and dry aged meat, not cooked). Secondly, and this is more important for meat that hasn't been cured, pasteurization is a function of time and temperature. Traditional cooking methods, such as frying, grilling, or roasting, only let's your meat hit the peak internal temperature briefly, before you have to remove it or risk over-cooking. This is what makes sous vide cooking so interesting, as the meat hit its intended peak internal temp quickly. You can cook meat at a much lower temperature than you normally would, but hold it at that temp for a longer period of time, and it's totally safe. My favorite pork is tenderloin cooked for an hour at 130F. You can basically cut it with your fork, and it's incredibly tender. Hope that helps. Thanks for the question! 😁
@@ThisDadGoesTo11 thank you to for this detailed explication. Keep the good work! 👍
@@ardeleansorin7476 My pleasure. Thanks again!
Great video. We share similar tastes in cuisine as well as music. \m/
Thanks! 🤘🤘
Anyone in a Mastodon tshirt rocks it!
Woot! 🤘🤘
looks FIRE!!!
🔥🔥🔥 Thanks!
I'm kind of thinking 145....thoughts?
You could and see how it turns out. The cooking isn't for food safety reasons, as it's already safe to eat after curing/smoking... it's just for a more pleasant texture, as having it uncooked is a little weird...not quite rubbery, but close. 🤣
@@ThisDadGoesTo11 It sounds interesting...not sure if the cure gets to the center....I will try...thx!
@@goneboating123 The cure makes it through, given the amount of time I let it sit. I've seen meat before that the cure didn't make it to the centre, and it was visibly different. Definitely give this a try. It's awesome. 👍👍
mate i get pork lion and there the size of my foot about 300 grams and they come from a 4-5 foot pig what you get your pork lion from an elephant ?
🤣 Those must be tenderloins, which find from inside the rib cage, rather than the actual loins, which are along the spine. Tenderloins are far smaller, like you describe.
That being said, this reminds me of that episode from the first season of South Park...🤣🤣🍻
@@ThisDadGoesTo11 so here in asia thats what they call pork loin so im guessing its like the pork chop area but leave the bone behind ? Hopping im right
@@stepstoheaven7521 Yes, indeed! The loin is often sliced for pork chops. 👍👍
@@ThisDadGoesTo11 thankyou will try the deli ham this week ty again
@@stepstoheaven7521 Awesome! Once it's done, if you have a chance, please let me know how you like it! 😁
What kind of vacuum food saver do you have??
It's a Foodsaver. I've had a couple versions from them, and I know others who have had other ones. The main tip I have is to grab one of the "vertical" oriented ones, as opposed to the ones that lot lie more flat. I find the vertical ones work and last better. You can usually find them for a decent price at Costco. I lucked out ten years ago and found a few on massive sale from a local Costco liquidating place for half the Costco price.
@ThisDadGoesTo11 thanks! We have had a flat food saver for a few years, but it's on the fritz. It's been great, multiple deer and weekly marinades, food prep, and all sorts of other things. Great brand through and through.
@@GeorgeTurner-k3w Yeah, I'm a fan. I have buddies with commercial sealers that are awesome, but sorry expensive, heavy, and large...
This is just what I've experienced over the years, with interactions with many different sealers. Good luck on your next one!
Tough to re-use bags in vertical.
Is there a way to cure without nitrates or nitrites? I cant do most deli meats or even regular ham because of them 😭
Oh, no! So sad. Hmm...in nearly every case, curing does use nitrates/nitrites to achieve the desired product. Quite a few years ago, I made Portuguese presunto (like proscuitto, sort of) using an old, traditional method. It involved packing the pork leg in a large wooden box filled with salt for 10-14 days, then coating it in a wine/garlic/paprika rub and hanging it until it had dried appropriately, over a matter of months. Now, once I really got into curing meat and built my curing chamber, I switched to using sodium nitrate for my presunto. I just felt more comfortable with the safety of the meat, and the equilibrium brine method makes it possible to nail the desired saltiness of the finished product.
That being said, you could probably take a stab at this ham without sodium nitrite. I would use a loin that is as fresh as possible, with a expiry date well beyond two weeks from the date of purchase. I would place it in a large vacuum/zipper lock bag or bin with a large quantity of salt, basically buried. Then, refrigerate for a couple of weeks. Afterwards, I would remove it, rinse off the salt, and 'freshen' in some clean, cold water for maybe 20 minutes. Then, take a slice from the middle, fry it up (so it's 100% safe to eat), and check the salt level. If too salty, freshen for another length of time. When you're happy with that, then smoke and cook the ham. The texture might not be quite what I have here, but should be close.
Hope that helps! :)
You can use celery powder for curing if you can find it celery has natural nitrates in it The bearded Butchers have a video on curing bacon useing it
So, in other words, it is a 10lb pork loin?
Yeah, you know...one that's cured, smoked, and cooked, closely resembling sandwich ham.
Try marinating your pork loin in apple cider and maple
You will be amazed of the taste
I bet! Hmm...I should try marinating prior to curing, maybe. I'll figure out a way to incorporate that in this process. Great idea!