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Ham for two

FM Former Member
Eternity is two people and a ham. - Dorothy Parker

This little experiment worked out really well - like most CS experiments. Mildly salty and smokey, no waste, just the right size for a meal and some sandwiches. The sugar and corn cobs gave a beautiful mahogany color to the outside.

1 Tbsp Morton TenderQuick
1/2 Tbsp turbinado sugar
1/2 tsp ground fenugreek
1/2 tsp ground white pepper
1/16 tsp sodium erythorbate (optional)
2# boneless pork loin roast

Mix together first 5 ingredients. Rub onto roast, covering all the outside. Refrigerate in a closed container for 5 days. Turn over daily.

On cooking day, rinse with cold water. Rub off any sticky or slimy coating. Soak in cold water for an hour.

Smoke in CookShack with 2 whole corncobs at 200F until 160F internal - mine took about 6 hours.
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D docMember
KevinM,

This was copied directly from the Oregon DOA page;

Actually, it is a chemical food additive whose chemical structure resembles Vitamin C or Ascorbic Acid. It is used in the food processing industry to preserve the color of cured meats and related products. It actually is a chemical salt of Erythorbic Acid.


Hope this helps, Doc
FM Former Member
Sorry for the slow reply - was on vacation last week.

Sodium erythorbate apparently does a couple of things - it accelerates the curing process and it reduces nitrosamine formation when cured meats are cooked. In my limited experience, it seems to help give a more uniform red color throughout, eliminating uncured spots.

Maybe one of the professionals will kick in some input.

Fenugreek is a fairly common spice that tastes something like maple sugar without being sweet. In fact, it's used in some artificial maple flavorings. It's one of the main flavors in Lawrey's Seasoned Salt. Also found in curry powders. I like it, so I use it in a lot of things.
FM Former Member
quote:
Originally posted by tjr:
[qb]Eternity is two people and a ham. - Dorothy Parker

This little experiment worked out really well - like most CS experiments. Mildly salty and smokey, no waste, just the right size for a meal and some sandwiches. The sugar and corn cobs gave a beautiful mahogany color to the outside.

1 Tbsp Morton TenderQuick
1/2 Tbsp turbinado sugar
1/2 tsp ground fenugreek
1/2 tsp ground white pepper
1/16 tsp sodium erythorbate (optional)
2# boneless pork loin roast

Mix together first 5 ingredients. Rub onto roast, covering all the outside. Refrigerate in a closed container for 5 days. Turn over daily.

On cooking day, rinse with cold water. Rub off any sticky or slimy coating. Soak in cold water for an hour.

Smoke in CookShack with 2 whole corncobs at 200F until 160F internal - mine took about 6 hours.[/qb]


Confused OK, two questions, what is turbinado sugar and were the corncobs dry? Sounds mighty yummy.
Gil
FM Former Member
I think the loin is perfect for ham when you don't want alot of fat waste and leftovers. Plus in my area they are pretty cheap right now.

I have a loin brining right now for Easter.I use TQ, koshar salt, brown sugar, honey, bay leaves, and pepper.

For smoking I will use equal parts of cherry and apple.

I'll smoke a whole day ahead of time and refrigerate. Then Easter morning I will reaheat in the oven, and glaze the last 1/2 hour with a mixture of brown sugar, honey, and maple syrup.

I got this idea/ recipe from here

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