Making Honey (Medium) Hot Pork Loin Ham скачать в хорошем качестве

Making Honey (Medium) Hot Pork Loin Ham

I love honey hot wings, so I thought I'd try that out with my pork loin deli 'ham' process...the results are really tasty, even though I'll kick up the heat more next time! Yes, I know that the ham is from the hind end of a pig; this is a more easily accessible and cheap hack to achieve similar results at home. 👌 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: 5% liquid honey 5% vinegar-based hot sauce .25% cure #1, Prague Powder 1, or other sodium nitrite cure https://amzn.to/3ESiZ9F 2% kosher/pickling salt or other non-iodized salt .15% garlic powder .3% paprika Combine all ingredients and apply to meat. Vacuum seal and refrigerate for a minimum of two weeks (I went 5!), turning/massaging the meat every day or two. After, rinse and pat meat dry. Smoke for three hours on 'smoke' setting in pellet smoker, placing loin on rack above pan of water. Raise temperature to 225F until loin hits internal temperature of 138F or so. Slice and enjoy! Vacuum seal and refrigerate ham; this can be done whole. Here is a slicer (that I've used!) that's nearly identical to mine: https://amzn.to/4iaeWb2 Here's the Meater Plus: https://amzn.to/43sAFUE If you're looking for a vacuum sealer, consider one of these: https://amzn.to/3QQ65A9 https://amzn.to/3E5vzBQ https://amzn.to/44tl7za