Applying rub to loin

[BaddManor]

Hi all searched forum as long as time permits but can not find if i should apply dry rub to the whole loin or just the meat part to dry cure and then hot smoke.

My wife bought me this https://www.countrybrewer.com.au/produc ... g-Kit.html and my son keen as to help make it. Hope we can nail it 1st time out so he not give up. Thanks

[titch]

Rub the cure over everything.
Do you have a vacuum sealer?

[BaddManor]

Thanks Titch appreciated. No to vacuum sealer... yet. The kit has a rub and over sized Tupperware type container. Is the Vac needed to cure the pork or just to keep it once cooked? Cheers

[titch]

Thanks Titch appreciated. No to vacuum sealer... yet. The kit has a rub and over sized Tupperware type container. Is the Vac needed to cure the pork or just to keep it once cooked? Cheers

I dry rub then vacuum
Gives the cure a nice cozy home.
Just follow your directions and remember to turn it over

[BaddManor]

Cool, another reason to buy a cryogenic vac. Thanks heaps Titch for answering my question... probably over thunked a tad bit now no doubt. Cheers

[titch]

Ziplock bags work ok if you can get the large ones

[BaddManor]

Hello again. Just an update on how i am progressing. Today is day 7 and will smoke them on Sunday.



Please let me know is something not look right
Cheers Mr Badd

[titch]

your picture is not showing, try imgur.
https://imgur.com/

[BaddManor]

[BaddManor]

Thanks for the heads up Titch. Think I've Donald ducked this. Only been turning 180 deg every day and looks like the end bits of meet not been sitting in the brine at all. Will this matter or can I fix it. It's is day 7 in the bags



Just another pic now I know how

[titch]

Hard to tell by picture ,i usually go at least 10 days or more without any issues.
if in doubt stretch it out a bit.
you hot smoking it?

[BaddManor]

Yeah going to try. Not sure if I can get a low enough temp in the Dusty Moose smoker. Thinking i will start with only 5 or 6 heat beads and have cold water in the bowl. Will add ice water if need be and then in oven at 95 deg as plan B.

[Powderdigit]

Just got a hold of this thread - look forward to seeing the outcome! Hope all goes OK BaddManor - at least you’re giving it a crack. I have no clue on this topic - so I’ll learn from you whatever the outcome - cheers. PDx


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[BaddManor]

Hey PD sorry just seen this.
Bloody life got in my BBQ'in way. Was all set to wash the umm bacon? and finish the cure in the fridge last night when a total fire ban for our region was declared today Expecting to have to bin this attempt as now been in behind 11 days...but if i can not smoke tomorrow afternoon i will cook in the oven and umm suck it n see.
Cheers BM

[titch]

ouch
Dont bin it
wash the salt of, soak an hour or so and cook it in the oven
11 days should be good, be a bit firm is all, provided its been cold in thefridge