ctenidae
Active member
Think I mentioned this a while ago, but our grocery store had a great sale on pork loins a while ago, so we bought several. One we thawed out, but then didn't cook, so I packed it in salt and spices, zipped it into a bag, and stashed it int eh fridge, intending to cure it a bit, then smoke it, then eat it. Well, rain occured, then 2 weeks of vacation, etc, etc, and it sat in salt for about a month. I occasionally poured off the liquid that accumulated, added apple cider vinegar for a while, refreshed salt and spices (pepper, garlic, brown sugar, mostly), and threw it on the grill yesterday, was on for about 5 hours at barely over 200 degrees, charcoal with a water bowl with apple cider. Rinsed off the salt crust, and made some really thin sloces.
Taastes great, like a good country ham. Thicker slices are way too salty, but thin, it's almost prosciutto-like. Overall, an encouraging success. If/when I do it again, it'll be for less time, and maybe a whole ham, or part thereof (whatever will fit on my little smoker).
Taastes great, like a good country ham. Thicker slices are way too salty, but thin, it's almost prosciutto-like. Overall, an encouraging success. If/when I do it again, it'll be for less time, and maybe a whole ham, or part thereof (whatever will fit on my little smoker).
