How to Make Pork Loin Deli Ham

Video Description

Tired of overpaying for deli meat? This is a great way to cure, smoke, and cook your own version of delicious deli ham from a pork loin, rather than a leg. For the cure, percentages are based on meat weight. It's easiest to measure in grams, just for math. For example, the cure is .25%, so if your loin is 1000g, the calculation is 1000x.0025 (or .25%), which equals 2.5g of cure. Weigh your meat, run a little math for the percentages, and you're good to weigh out all your ingredients. Here is the recipe: .25% cure #1 (Prague Powder 1 or other sodium nitrite-based cure) https://amzn.to/3ESiZ9F 2.2% kosher salt 2% brown sugar .08% juniper berries .06% dried rosemary .3% peppercorns Cure 3-4 weeks. Rinse, allow pellicle to develop, then cold smoke for 10-12 hours. Cook via precision cooker at 60C/140F for 3 hours. Chill and slice. Store unsliced ham vacuum sealed in fridge. Here is a slicer (that I've used!) that's nearly identical to mine: https://amzn.to/4iaeWb2 If you're looking for a vacuum sealer, consider one of these: https://amzn.to/3QQ65A9 https://amzn.to/3E5vzBQ https://amzn.to/44tl7za For the precision cooker, I have the first edition of the Anova. A couple current options are: https://amzn.to/47LrDE0 https://amzn.to/3P72nRf Try a pellet tube smoker like this one! https://amzn.to/3QLRDJx Get the JJ Grill Torch: https://amzn.to/3S4GfZR An updated version of my scale: https://amzn.to/44nFrFN