I did a dry cure last year then had a family emergency. We had to leave it in the fridge about 2months. Pulled it out and finished with a light smoke and it tasted identical to previous cures. I like the dry cure because you can’t overdo it as long as you get the ratio correct.
Sorry folks. I got the conversion for the weight of the meat wrong. 1.5 kg is about 3.3 lbs. I'll change it in the recipe in the comments, but I'm going to have to live with the shame of it on screen forever.😂
I followed your wet brine cure exactly since i have never cured anything besides jerky. I did your exact ratio's etc.. and OMG i have over 6lbs of the best tasting Loin Ham i've ever had. When i told people i was making my own Pork Loin Ham aka Canadian Bacon, they mostly said why? just buy it. But i paid a fraction of store bought, know every ingredient, taste so much better. Thank you so very much, i rewatched your video so many times to make sure i was doing it right and it came out perfectly.
I have tried many recpies for back bacon, however nothing can compare to your recipe. Thank you for creating this video. I have always been skeptical of how much pink salt and kosher salt to use but your recipe is dead on. GREAT FLAVOR, TEXTURE, MOISTURE & SALINITY.
I prefer dry as well.. I don't like wasting cure and ingredients on water! I typically dry cure everything and 100% season w the cure . Belly bacon especially comes out better dry cured in my opinion bc it's not water logged and fried without all that snap crackle pop!! Good job on the vid, as always
I just finished a 1.87lb chunkk of pork loin following the wet brine recipe here to the T. Rinsed it off on day 6 and tack up overnight in the frig. I smoked it on day seven (today) on my Treager smoker that holds prety good around 165 degrees on the smoke setting. It stayed on the Smoke setting around 165 for 5hrs, I cranked it up to 225 and it took about 45min to hit 148 degrees. I had to sneak a pice after it cooled. Wow, this bacan came out great for my first time doing this. Super flavorful, salty, sweet, smoky, delicious. Maui Zaui pizzas are going down at my house tomorrow. The process was extremely easy. I'm going to try this on a chunk of pork shoulder next. Thanks for the great content and recipes Mr. Anderson. Cheers!
Great video! Very informative! I have always wet cured hams and dry cured bacon. After watching this, I will have a gonat a wet cure and may even tryvto inject to shorten curing time. What are your thoughts on that?
I'm thinking, I'd like to try this recipe the wet method for more moisture. Vacuum seal it after the 5-6 hr. smoke. Refrigerate after it's cooled off, and the day I'm going to cook it, to use the sous vid method. Pull it out and slice it thin and finish off in 400F oven with glaze for 10-15 min. This could be an awesome holiday ham, instead of the no smoke taste, and dry, spiral hams. Now everyone loves a spiral ham, but I think your recipe can improve upon a store bought precut spiral ham. Thanks for all the effort you put into these informative videos.
I just wanted to say i really appreciate the sound effects you added to what you're doing. Like, the pig sounds while you're rolling the loins in the curing stuff is just *chef's kiss*
This is the best video I've seen on curing a pork loin. Very informative. Thank you! 🙂 I've got a 4lb pork loin wet curing. Then smoking on my electric digital smoker. And of course finishing with the Sous Vide water bath. I love Canada 🇨🇦 Beautiful Country. All the best from the USA 🇺🇸
Thanks for your video. I have been making the loin ham using a dry cure but have wondered about wet cures. Can’t wait to try it. Darlington, South Carolina USA
Hey thanks for this. Your weight explanations were good for the difference between wet and dry. I can do the math so no worries on the Kg conversion. I have to do every thing 3 times any more anyway. I have cured loins about 4 times and have liked them every time though I did not do the wet cures correctly. But I froze the meat every time and ate it pretty quickly. I always fry it up for breakfast and or put it in Scalloped potatoes or beans. I smoke it a tad longer than you and up to 145 F.. Thanks Again!
Definitely have to make this one! Whole pork loins happen to be on sale right now. Perfect. By the way, you have a bit of a math error going; 1.5 kg works out to be about 3.3 lbs. Somebody is going to have some seriously salty pork.
Started a fresh batch just a few days ago of the dry brine and ordered a Sous Vide cooker and container to finish it off to perfect temp. Thanks for sharing and the amazing detail and finish.
We use dry curing for 2 main reasons, the first is the amount of space taken up, dry brine you leave it on a tray massage and turn daily, wet brine you should use a bowl or basin to capture any leakage. The second reason is it uses less salt, sugar and cure in the grand scheme of things it is saving pennies but i was raised to waste not want not by my grandmother. If you do not have a smoker you can add a small amount of liquid smoke, not as good but better than nothing. With regards to sous vide i like 145f for 6 hours, i vacuum pack the loins so sticking them with a temp probe is a no go so i allow extra time. being vacpacked they and sterlized they keep well in the fridge and for many months in the freezer. As an FYI 145ºF held for 4 minutes to sterilize pork or 140ºF held for 12 minutes to sterilize pork or 130ºF held for 112 minutes to sterilize pork according to the USDA guidance cut and paste of said guidance Cut and Minimum internal temperature pork chops pork tenderloin pork loin medium-rare: 145-150°F (63-66°C) medium: 150-155°F (66-68°C) medium-well: 155-160°F (68-71°C) well: 160°F (71°C) pork ribs 145°F (63°C) pork roast 145°F (63°C) pork leg 145°F (63°C) pork shoulder 145°F (63°C) ham 145°F (63°C) ground pork 160°F (71°C) organ meats 160°F (71°C) Though most cuts should be cooked to at least 145°F (63°C) to ensure that they are safe, cooking certain cuts of pork to a higher temperature may also improve their taste and texture. For instance, it’s often recommended to cook cuts that contain a higher amount of connective tissue, such as pork shoulder and ribs, to a temperature of 180-195°F (82-91°C). This can help break down the collagen, resulting in a more tender and flavorful final product. end qoute If you still want to goto 160f i would suggest removing the pork at 150f and allow carry over cooking to get to the temp otherwise the from 160f your carryover will hit 170f for that extra dry grainy canteen special meat slices from school effect. I got our sous vide gear cheap off ebay used and i believe it is the best, most consistant and safe way to cook cured meat, or anything really vegetables or proteins. Have fun, follow food safety advice from your local governments or at least the USDA and use common sense. Thanks for the video, Take care, God bless one and all.
very nice work. All down to degrees I guess. As the dry cure makes its own liquid and gives slightly more punch I don't see a reason to move to a wet cure so I will stick with dry.
@@AgeofAnderson Very good point, I had not thought of that. I have been looking at various channels, 2 guys and a cooler, Chuds BBQ and All things BBQ and the salt percentage and the ratio of sugar to salt does vary a bit. Salt tends to be 3 to 5% and the sugar can be 1:1 with that down to 0.5:1 sugar to salt. I think I might try 4% and ration 0.7:1 just to tread a Chuck Yeager path on the brining ! lol. My wife likes it more sweet, just like me ............ ahem, cough. Once again, thanks for the great video and looking forward to the next one. Do you catch Halibut up there? That would be great, fantastic fish.
@@zakelwe I have caught halibut in the past and I hope to go again soon. We have inherited a good boat for heading out for them, but we've got a lot to learn about running on the ocean and where the hot spots are.
I'd use the wet cure method for making the skin-on ham. That's how city hams are made. They're usually too big to cure without injecting, so I'll look for a smaller shank end if I try it. I'd keep the smoker temp very low so as not to turn the skin to leather and finish it in the oven. I'm pretty interested in trying it out now.
Good comparison and thanks for sharing the info, judging by the 3% you use and taste test you done, guess the dry cure method with regular 2.5% will save some cure seasoning and the way to go. By the way tbl spoon for american who failed their maths😂.
I thought for dry cure the cure salt is calculated off the weight of the pork alone as there is nothing to dilute it. Cure salt for the wet cure is calculated off the total weight of everything, including water. Way off base?
@@dawntearle7862 these will last in the refrigerator for a month or better, and can be frozen for at least a year if wrapped well. Thanks for the question!
Can you cure the pork loin and then freeze it until you are ready to smoke it? I am working on the road and only get a home visit once a month. So I can cure on one visit and then smoke on the next visit.
How many days in refrigerator for the dry cure bag? You did not specify. Where and why did you use 3% of weight for salt and sugar? Do I need pink curing salt 1% for a pork loin with injected brine bag and refrigerated 48 days, than glazed and roasted in oven at 325 degrees for 45 minutes?
The curing time will depend on the weight and thickness of the meat. The salt and sugar content is a matter of personal preference. I like to keep it between 2-3%. I would still use the cure on the long-brined one, but I have never cured one for that long, so I can't speak on the results. Here is the link for a cure calculator that will figure how long to cure for: genuineideas.com/ArticlesIndex/nitritecuringcalculator.html
I use a dry cure similar to your posted recipe, the difference is no sugar. Instead I dice up a jalapeno, mix it into 1/4 cup of honey and cover all sides. Not quite a dry or wet rub...more of a sticky rub.
As the cure works on the meat, the nitrite in the cure is converted to nitric oxide. Excessive cure can leave residual nitrite, which could cause health problems. Too little cure will leave the meat partially uncured or under-cured, and that can result in spoilage. Thanks for the question!
I just did my first dry cure on pork tenderloin a month ago. Not going back. I did have to vacuum seal the end pieces for a week due to dryness and let the moisture equalize. I think that this was an error on my part cooking in the oven.
Their are two cuts of meat, pork loin that is what is in this video and pork tenderloin that is much smaller, sorry one of my pet peeves when someone calls out the wrong one.
You sure that pork at 63c is safe to eat? I made cold smoked and air dried loin in the past, but not yet like this. I'll most definitely give this a try. 👍
This is an older Smoke Hollow 44" propane smoker. Simple, but it get's the job done and has plenty of space. That company was bought by Masterbuilt and they don't make that particular smoker anymore, but maybe have something equivalent. Thanks for the question!
I have a question. When making a curing brine, do you always calculate the amount of curing salt needed based on the weight of the water, meat, salt, and sugar combined? It seems that sometimes it's calculated just off the weight of the water and meat.
@@dlittlekc Most of the time the salt and spice is not enough to throw it off by too much, but it is best to use the weight of all the ingredients. Thanks for the question!
Ive been using sous vide to finish many crues and smoked meats for about a year now. There is no better way! Its weird ...YES... but its much easier to bring meat to a precise temp and HOLD IT THERE! All my sausage, belly bacon, hams, etc get finished this way now.
Trim the fat to edible thicknesses, and tie together to form a uniform shape and thickness, possibly? Then follow these methods and see how it works. As long as you achieve the correct temperatures and times, ( follow USDA guidelines for temperatures and times) you should have good results.
Don't worry about looks, this man really knows how to cook! And he wouldn't bother to waste the best cuts off a hog! Watch his other videos, he is a real knowledgeable chef when it comes to meats!
I will tell ya a secret. DO NOT MAKE CANADIAN BACON OUT OF THE LOIN! MAKE THIS INSTEAD? Teriyaki Ham ! .... OOOOOH LORD YUM. IT blow Canadian bacon off the map. IT 100X's better tasting than Canadian Bacon > it was frisking the loin on the pit with? THE W SAUCE = Worcestershire Sauce! OH LORD YUM
More precise instructions would be greatly appreciated! Cure times, use of smoker, additives to the Worcester sauce such as sugar, etc. Please write it down or video next time as accurately as you can for reproducible results!
The advert and fake channel: why do you use pink salt (sodium chloride and sodium nitrite) when you use plenty of salt and sugar. Of course, if you ad sodium chloride and sodium nitrite to your mixture, it becomes curing solution, but if it is just the salt and sugar it is not. That is where your false video come in: salt by itself is a curing solution. And definitely no need for sodium chloride and sodium nitrite ! You have been bought and paid for by the "Pink salt company" that does not care about your health ! Notice that you hold your bag Anthony's pink salt for a whole 30 seconds to make sure people see your advert. It is a disgrace
I did a dry cure last year then had a family emergency. We had to leave it in the fridge about 2months. Pulled it out and finished with a light smoke and it tasted identical to previous cures. I like the dry cure because you can’t overdo it as long as you get the ratio correct.
Sorry folks. I got the conversion for the weight of the meat wrong. 1.5 kg is about 3.3 lbs. I'll change it in the recipe in the comments, but I'm going to have to live with the shame of it on screen forever.😂
For your penance you should just send me one of those loins! Great job on the video!
WE KNOW!! LOL...
Yes you do that. You cant be like me, PERFECT. everyday i do something screwie. At least im perfect at doing that.
#2 cure is NOT for a wet cure! Why i dont know , its only for a dry cure!
NO SMOKING Meat with #2 Cure !!
I followed your wet brine cure exactly since i have never cured anything besides jerky. I did your exact ratio's etc.. and OMG i have over 6lbs of the best tasting Loin Ham i've ever had. When i told people i was making my own Pork Loin Ham aka Canadian Bacon, they mostly said why? just buy it. But i paid a fraction of store bought, know every ingredient, taste so much better. Thank you so very much, i rewatched your video so many times to make sure i was doing it right and it came out perfectly.
Yes! I'm glad it worked out for you. Share some with your friends and they'll get it. Thanks for the comment!
I have tried many recpies for back bacon, however nothing can compare to your recipe.
Thank you for creating this video. I have always been skeptical of how much pink salt and kosher salt to use but your recipe is dead on. GREAT FLAVOR, TEXTURE, MOISTURE & SALINITY.
I have made it both ways and I prefer the dry cure for the extra flavor but the wet cure is also very good.
I prefer dry as well.. I don't like wasting cure and ingredients on water! I typically dry cure everything and 100% season w the cure . Belly bacon especially comes out better dry cured in my opinion bc it's not water logged and fried without all that snap crackle pop!! Good job on the vid, as always
Thanks so much for the recipe. I tried a few others but the wet brine is my go to and has made some amazing meat.
I just finished a 1.87lb chunkk of pork loin following the wet brine recipe here to the T. Rinsed it off on day 6 and tack up overnight in the frig. I smoked it on day seven (today) on my Treager smoker that holds prety good around 165 degrees on the smoke setting. It stayed on the Smoke setting around 165 for 5hrs, I cranked it up to 225 and it took about 45min to hit 148 degrees.
I had to sneak a pice after it cooled.
Wow, this bacan came out great for my first time doing this. Super flavorful, salty, sweet, smoky, delicious.
Maui Zaui pizzas are going down at my house tomorrow.
The process was extremely easy. I'm going to try this on a chunk of pork shoulder next.
Thanks for the great content and recipes Mr. Anderson. Cheers!
Thanks for the comment, and I'm glad you like it!
Great video! Very informative! I have always wet cured hams and dry cured bacon. After watching this, I will have a gonat a wet cure and may even tryvto inject to shorten curing time. What are your thoughts on that?
@@bonzo1928 Injection is good for large cuts of meat. I would do it if I had a commercial style injector with many points
Great video love the water bath idea for final cooking to the proper temp without worry
I'm thinking, I'd like to try this recipe the wet method for more moisture. Vacuum seal it after the 5-6 hr. smoke. Refrigerate after it's cooled off, and the day I'm going to cook it, to use the sous vid method. Pull it out and slice it thin and finish off in 400F oven with glaze for 10-15 min. This could be an awesome holiday ham, instead of the no smoke taste, and dry, spiral hams. Now everyone loves a spiral ham, but I think your recipe can improve upon a store bought precut spiral ham.
Thanks for all the effort you put into these informative videos.
Yes, yes ,yes! This would make for a great holiday ham. I avoid spiral cut because they tend to dry out from the juices running out of all the cuts.
I just wanted to say i really appreciate the sound effects you added to what you're doing. Like, the pig sounds while you're rolling the loins in the curing stuff is just *chef's kiss*
Thanks! Some people despise the sound effects, but they make me happy.
This is the best video I've seen on curing a pork loin. Very informative. Thank you! 🙂 I've got a 4lb pork loin wet curing. Then smoking on my electric digital smoker. And of course finishing with the Sous Vide water bath. I love Canada 🇨🇦 Beautiful Country. All the best from the USA 🇺🇸
@@FrazierMtnCheese Thank you very much!
Thanks for your video. I have been making the loin ham using a dry cure but have wondered about wet cures. Can’t wait to try it. Darlington, South Carolina USA
Hey thanks for this. Your weight explanations were good for the difference between wet and dry. I can do the math so no worries on the Kg conversion. I have to do every thing 3 times any more anyway. I have cured loins about 4 times and have liked them every time though I did not do the wet cures correctly. But I froze the meat every time and ate it pretty quickly. I always fry it up for breakfast and or put it in Scalloped potatoes or beans. I smoke it a tad longer than you and up to 145 F.. Thanks Again!
this video is amazing,
1,because everthing is explained down to the last gramm.thankyou
Thanks for the nice comment!
Man keep the videos coming I learn something with every one
Definitely have to make this one! Whole pork loins happen to be on sale right now. Perfect.
By the way, you have a bit of a math error going; 1.5 kg works out to be about 3.3 lbs. Somebody is going to have some seriously salty pork.
Good catch. I was running on empty finishing this one up at midnight.
Measure twice and do your own conversions.. I always go with .25% cure and 2% salt (can be increased up to 3%)
Started a fresh batch just a few days ago of the dry brine and ordered a Sous Vide cooker and container to finish it off to perfect temp.
Thanks for sharing and the amazing detail and finish.
You're gonna have fun with that sous vide circulator!
@@AgeofAnderson I really am having fun, thanks for all the cool videos Andy.
@@Billbobaker Thanks. I'm having fun too!
Onother awesome video, brother!! Love your channel. Always very informative.
This looks delicious. I would assume this is similar to Canadian bacon?
Yes. It is the same.
Yep cnd bacon
well I am going to need to try this. It is so dang simple.
Just the video I was looking for. Thanks!
I'm glad you found it!
I gotta ask.... is that bacon or ham, now that it's been cooked? What is bacon and what is ham? They are both salted.
Honestly, I think what you call it just depends on where your from.
We use dry curing for 2 main reasons, the first is the amount of space taken up, dry brine you leave it on a tray massage and turn daily, wet brine you should use a bowl or basin to capture any leakage. The second reason is it uses less salt, sugar and cure in the grand scheme of things it is saving pennies but i was raised to waste not want not by my grandmother.
If you do not have a smoker you can add a small amount of liquid smoke, not as good but better than nothing.
With regards to sous vide i like 145f for 6 hours, i vacuum pack the loins so sticking them with a temp probe is a no go so i allow extra time. being vacpacked they and sterlized they keep well in the fridge and for many months in the freezer. As an FYI
145ºF held for 4 minutes to sterilize pork or
140ºF held for 12 minutes to sterilize pork or
130ºF held for 112 minutes to sterilize pork
according to the USDA guidance
cut and paste of said guidance
Cut and Minimum internal temperature
pork chops
pork tenderloin
pork loin medium-rare: 145-150°F (63-66°C)
medium: 150-155°F (66-68°C)
medium-well: 155-160°F (68-71°C)
well: 160°F (71°C)
pork ribs 145°F (63°C)
pork roast 145°F (63°C)
pork leg 145°F (63°C)
pork shoulder 145°F (63°C)
ham 145°F (63°C)
ground pork 160°F (71°C)
organ meats 160°F (71°C)
Though most cuts should be cooked to at least 145°F (63°C) to ensure that they are safe, cooking certain cuts of pork to a higher temperature may also improve their taste and texture.
For instance, it’s often recommended to cook cuts that contain a higher amount of connective tissue, such as pork shoulder and ribs, to a temperature of 180-195°F (82-91°C).
This can help break down the collagen, resulting in a more tender and flavorful final product.
end qoute
If you still want to goto 160f i would suggest removing the pork at 150f and allow carry over cooking to get to the temp otherwise the from 160f your carryover will hit 170f for that extra dry grainy canteen special meat slices from school effect. I got our sous vide gear cheap off ebay used and i believe it is the best, most consistant and safe way to cook cured meat, or anything really vegetables or proteins.
Have fun, follow food safety advice from your local governments or at least the USDA and use common sense. Thanks for the video, Take care, God bless one and all.
Just finished the rub and now to wait 7 days to smoke. Thanks!
very nice work. All down to degrees I guess. As the dry cure makes its own liquid and gives slightly more punch I don't see a reason to move to a wet cure so I will stick with dry.
I'll continue with both. The wet cured will be great if I reheat the whole thing and serve it hot.
@@AgeofAnderson Very good point, I had not thought of that. I have been looking at various channels, 2 guys and a cooler, Chuds BBQ and All things BBQ and the salt percentage and the ratio of sugar to salt does vary a bit. Salt tends to be 3 to 5% and the sugar can be 1:1 with that down to 0.5:1 sugar to salt.
I think I might try 4% and ration 0.7:1 just to tread a Chuck Yeager path on the brining ! lol. My wife likes it more sweet, just like me ............ ahem, cough.
Once again, thanks for the great video and looking forward to the next one. Do you catch Halibut up there? That would be great, fantastic fish.
@@zakelwe I have caught halibut in the past and I hope to go again soon. We have inherited a good boat for heading out for them, but we've got a lot to learn about running on the ocean and where the hot spots are.
I just smoke them now I will try to sous vide them next time.
What about skin on shoulder ham?
I'd use the wet cure method for making the skin-on ham. That's how city hams are made. They're usually too big to cure without injecting, so I'll look for a smaller shank end if I try it. I'd keep the smoker temp very low so as not to turn the skin to leather and finish it in the oven. I'm pretty interested in trying it out now.
@@AgeofAnderson Thanks I am new to all this.
how does tying the string around the meat help the curing process?
The cure penetrate the cylinder shape more quickly than flatter cuts, so I like to tie them in to rounds.
Good comparison and thanks for sharing the info, judging by the 3% you use and taste test you done, guess the dry cure method with regular 2.5% will save some cure seasoning and the way to go. By the way tbl spoon for american who failed their maths😂.
I have an mulit needle injector. How much time do I need to wait before smoking the loin
I thought for dry cure the cure salt is calculated off the weight of the pork alone as there is nothing to dilute it. Cure salt for the wet cure is calculated off the total weight of everything, including water. Way off base?
What is the shelf life and storage preparation?
Thanks
@@dawntearle7862 these will last in the refrigerator for a month or better, and can be frozen for at least a year if wrapped well. Thanks for the question!
Looks absolutely amazing
I turn off the burner..and use charcol and wood for heat..keeps my temp 120 to 150f
Perfect!
Can you cure the pork loin and then freeze it until you are ready to smoke it? I am working on the road and only get a home visit once a month. So I can cure on one visit and then smoke on the next visit.
In theory, that should work,but I've never tried it.
How many days in refrigerator for the dry cure bag? You did not specify.
Where and why did you use 3% of weight for salt and sugar?
Do I need pink curing salt 1% for a pork loin with injected brine bag and refrigerated 48 days, than glazed and roasted in oven at 325 degrees for 45 minutes?
The curing time will depend on the weight and thickness of the meat. The salt and sugar content is a matter of personal preference. I like to keep it between 2-3%. I would still use the cure on the long-brined one, but I have never cured one for that long, so I can't speak on the results. Here is the link for a cure calculator that will figure how long to cure for: genuineideas.com/ArticlesIndex/nitritecuringcalculator.html
Sound effects killer!!
I use a dry cure similar to your posted recipe, the difference is no sugar. Instead I dice up a jalapeno, mix it into 1/4 cup of honey and cover all sides. Not quite a dry or wet rub...more of a sticky rub.
I like the sounds of that!
What happens if you mistake the amount of cures? If you put too much or too little?
As the cure works on the meat, the nitrite in the cure is converted to nitric oxide. Excessive cure can leave residual nitrite, which could cause health problems. Too little cure will leave the meat partially uncured or under-cured, and that can result in spoilage. Thanks for the question!
Does the amount of water matter or is it just to cover the meat?
As long as you get the salt and cure percentages correct, the amount of water doesn't matter. Thanks for the question!
I just did my first dry cure on pork tenderloin a month ago. Not going back. I did have to vacuum seal the end pieces for a week due to dryness and let the moisture equalize. I think that this was an error on my part cooking in the oven.
Their are two cuts of meat, pork loin that is what is in this video and pork tenderloin that is much smaller, sorry one of my pet peeves when someone calls out the wrong one.
You sure that pork at 63c is safe to eat? I made cold smoked and air dried loin in the past, but not yet like this. I'll most definitely give this a try. 👍
It's fully cured, so it's safe at that temperature. Thanks for the question!
What smoker do you use?
Thanks in advance
Great videos my friend
VP215 is something everyone should have.
This is an older Smoke Hollow 44" propane smoker. Simple, but it get's the job done and has plenty of space. That company was bought by Masterbuilt and they don't make that particular smoker anymore, but maybe have something equivalent. Thanks for the question!
@@AgeofAnderson
I appreciate the reply, Thank you.
I have a question. When making a curing brine, do you always calculate the amount of curing salt needed based on the weight of the water, meat, salt, and sugar combined? It seems that sometimes it's calculated just off the weight of the water and meat.
@@dlittlekc Most of the time the salt and spice is not enough to throw it off by too much, but it is best to use the weight of all the ingredients. Thanks for the question!
I can't seem to make the calculator work??? Thanks
Trying to learn. Why do you tie the pork loin?
The cure penetrates a cylinder shape more quickly than a flatter one, so it saves a bit of time. Thanks for the question!
@@AgeofAnderson learn something new every day still works. Thank you very much
Ive been using sous vide to finish many crues and smoked meats for about a year now. There is no better way! Its weird ...YES... but its much easier to bring meat to a precise temp and HOLD IT THERE! All my sausage, belly bacon, hams, etc get finished this way now.
Agreed. I use it for nearly everything I make outside of the videos, but on the channel, I like to highlight the various ways to finish them.
Nice , thanks for the video. 👍🏻
You're welcome!
72 k views and only 1.5k likes? C'mon folks, he deserves better.
wet adds moisture up to 18%. dry brine does not add moisture. just raises the juice to the surface, then back in..
The cure calculator link doesn't work.
Thanks! I'll take a look at it when I get home.
Google "cure calculator"
Looks amazing…
You gave me a good idea: Finish the sousvide cooking, hahaha soft and moist hams😋👍🇧🇷
It makes the finishing so simple and effortless. Once you start using it, there's no turning back. Thanks for the comment!
What kind of wood is that cutting board?
It's maple burl wood.
@@AgeofAnderson It's beautiful, like the food you prepare on it! Thanks for sharing so much knowledge!
Wow I will try , thank you you yum ....
Not like our back bacon in the UK.
I wish i could buy pork loin like this. Only seem to get weird end cuts, all uneven in shape and lots of fat. 😕
Trim the fat to edible thicknesses, and tie together to form a uniform shape and thickness, possibly? Then follow these methods and see how it works. As long as you achieve the correct temperatures and times, ( follow USDA guidelines for temperatures and times) you should have good results.
Add a touch of maple syrup 😊
Oh yes!
Is this Canadian bacon?
Yep. That's what we call it over here.
I love the pig sounds!
The sound effect are controversial in the comment, but they make me happy.
I find wet brining is better than dry brining in some cases, it depends on what your ultimate goal is.
For sure!
When i put the liquid maple, it became a wet cure 🤣🤣
Pork bacon > MUST HAVE A MAPLE TASTE
While I like your videos I just can't watch them with all the music playing while you're talking.
I never noticed the music, but I'm glued to every word, so maybe that's why.
they look dry
Don't worry about looks, this man really knows how to cook! And he wouldn't bother to waste the best cuts off a hog! Watch his other videos, he is a real knowledgeable chef when it comes to meats!
Good video till the meat jacuzzi.
Looks more like ham than bacon.
The wet cured is very close to ham. Just a different muscle, so the texture is a different.
I will tell ya a secret. DO NOT MAKE CANADIAN BACON OUT OF THE LOIN! MAKE THIS INSTEAD? Teriyaki Ham ! .... OOOOOH LORD YUM. IT blow Canadian bacon off the map. IT 100X's better tasting than Canadian Bacon > it was frisking the loin on the pit with? THE W SAUCE = Worcestershire Sauce! OH LORD YUM
More precise instructions would be greatly appreciated! Cure times, use of smoker, additives to the Worcester sauce such as sugar, etc. Please write it down or video next time as accurately as you can for reproducible results!
The advert and fake channel: why do you use pink salt (sodium chloride and sodium nitrite) when you use plenty of salt and sugar.
Of course, if you ad sodium chloride and sodium nitrite to your mixture, it becomes curing solution, but if it is just the salt and sugar it is not.
That is where your false video come in: salt by itself is a curing solution. And definitely no need for sodium chloride and sodium nitrite !
You have been bought and paid for by the "Pink salt company" that does not care about your health !
Notice that you hold your bag Anthony's pink salt for a whole 30 seconds to make sure people see your advert.
It is a disgrace
Interesting...
Ahh my comment and question disappeared......signing off
Probably because you said something smarmy or vulgar and someone reported your comment. 😂
@@dpelpalunlikely, I dont make vulgar comments on youtube videos, but let you imagination run wild if you are bored.
That's ham not bacon
You should not make another video Until You Learn to stop playing with your food/ingredients
Seriously??
@@richardmccann4815 SERIOUSLY!
1.18 math hahahahaha! this is not first time either...
ffs, turn down the music!!
agree!