🤗 Thanks! I'll make sure to pass on the message. 🤣👍👍

Haha! I bet. 🤘🤘

🤟🤟🤟🤟🤟

@@stephanievanorden1765 🤘🤘

Awesome! I'm so glad you're happy with it. Thanks so much for the kind words. 😁

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... 😃

Hey, thanks! Much appreciated. 😁

Thanks! I'm super happy with this recipe. ☺️

Thanks! If you have the opportunity, you should give it a whirl. So tasty! 😁

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. 😁

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.

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. 😄

Thanks! 😁

Thanks! 😁

Awesome! I hear you...any excuse to break out the slicer is a joy!

Wicked! You won't be disappointed. Let me know how it turns out, if you can. 😄

Do it! No regrets. 👌🏻

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!

Much appreciated! Let me know if you try it and how it turns out. 😁

Thanks! 😁

🔥🔥🔥 Thanks!

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...

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.

Wicked! Best of luck. My family loves this meat. Let me know how it goes, for sure. 👍👍

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: kzfaq.info/get/bejne/eMmbf8hzkr2XqaM.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!

🤣🤣 Thanks! Much appreciated. Give this a whirl and let me know how it goes, if you can. 👌🏻

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! 😁

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.

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!

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!

Thanks! 😁

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. 🤣

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).

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!

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. :)

Ooooh! Great idea! Would go awesome next time I make smoked beans. 👍👍

Totally! I inherited this from my grandparents years ago. These things last forever. 👍👍🤣

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

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! 😁

kzfaq.info/get/bejne/sLBnfsqbtJOvfIE.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! 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.

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?

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.

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!

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! 😁

😂 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! 😁

Awesome! Good luck. It's quite tasty. 😁

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! 😁

Fantastic! Getting a slicer makes things so much easier. Mine is the Avantco SL310. I have a couple videos on it, starting with: kzfaq.info/get/bejne/ep6oZdx41b_XqGw.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. 😀

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! 😁

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! 😁

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! 😁

Thanks! 🤘🤘

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!😁

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

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! 😁

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! :)

That will definitely do the trick. 👌🏻

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'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. 😁

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! 😁

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!

Awesome! 👍👍

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!

😂 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!

It's an Avantco SL310 slicer. Here's the first video I took of it when I got it: kzfaq.info/get/bejne/ep6oZdx41b_XqGw.html 😁

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.

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. 😁

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!

😛 It's delicious. Give it a try, if you can.

😂😂😂 Yeah, I get this one month out of the year. I have to notify authorities and local community safety groups prior to sporting this, as I don't have designs on being arrested. 🧐

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?

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. 🤘🤘

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!

Do it! You will not regret it. 👍👍

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! 😁

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 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.

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.

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.

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! :)

Woot! 🤘🤘

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! 😁

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. I use different spices in my cure for back (Canadian) bacon, and I also hot smoke it to finish, rather than cold smoking and then cooking via water bath. They wind up tasting quite a bit different, actually. I like using them for different purposes. 😁

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.

🤣🤣 I'm always eating, I think. 😁

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.

@@user-ln5sl1eu4w 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.

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

🤣 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

@@wlbennett3432 Yes, indeed! The loin is often sliced for pork chops. 👍👍

@@ThisDadGoesTo11 thankyou will try the deli ham this week ty again

@@wlbennett3432 Awesome! Once it's done, if you have a chance, please let me know how you like it! 😁

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!

You have to love the impact of the cure and smoke...

Pink curing salt. So what is supposed to be so hard?

Actually real pork is red meat. Only the shit genetics and crap you buy at the store is white.

cooked sure. raw pork is same color as what you see. so cured pork is not same as cooked pork. 🙄

Nitrites interaction with myoglobin in the meat. It is a complicated reaction but it keeps oxygen from binding to the charged protein.

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!

@@HarupertBeagleton-dz5gw Some slices so thin I couldn't even see them... the camera couldn't pick it up! 😅 Check some of my dry aged charcuterie vids. He'd love those slices. 👍👍

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 (kzfaq.info/get/bejne/fphlY6ppyNS8gYk.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. 😁

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!

Oh, man. I love pastrami so much! It's been a while since I made it (I love using wild game, particularly elk, for this). Yeah, there is definitely some extra spicing that goes on with pastrami. Thanks for watching!

🤣 Thanks!

True enough! You busted me on being lazy in that regard. 🤣 I was looking for maximum 'ham.' I totally could have split it, as you mention, and then made the bulk into that, then used the other sections for different purposes. Thanks for the comment! 😁

@ThisDadGoesTo11 haha now worries still a good video man , I personally would have made a Canadian bacon, ham, and lean cuts ,3 diffrent meats frome the one loin, maybe even seasoned each diffrent and gave a diffrent smoke profile but you are the one making the videos not me, but maybe an idea for another one..

🤣🤣 Yeah, that's an awesome idea. One hunk of meat, three products. Love it. Thanks!

Hey, there! Yeah, I would love to check that out. It's always cool to see what other folks are doing. What platform do you prefer? Instagram? The Artist Formerly Known as Twitter? 😁

@ThisDadGoesTo11 How about Messenger? Or my name at Gmail.

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. 👍👍

Hey, that's a great job turning that into a written recipe. Thanks!

🤣🤣🤣 My daughter will get a kick out of that, thanks!