Maple-bourbon cured ham
I brewed up a batch of maple-bourbon brine, which I used to cure a couple of pork tenderloins.
Once cured (around 12 hours, since the tenderloins are quite thin), I dried them out in the fridge for 2 hours, and then smoked them. Since I hot-smoked the tenderloins, they’re basically cooked (much the same as bacon).
I added sodium nitrite to the brine (mainly, in this case, so I can watch cure penetration, due to the way nitrite binds myoglobin).
Note the faint ring on the cross-section; this indicates how far the cure had penetrated in 12 hours.
Based on this, I’ll be curing the next lot for around 36 hours (4 days, if it’s an entire loin).
So, how does it taste? It’s a slightly cider-like taste, balanced beautifully by the rosemary and chilli. The ground mustard seems to have disappeared in there, but I’m ok with that.
All in all, a qualified success.
Drool…
Hard to guage size in that pic, how big was/is it?
Stick a CD or something next to it!
Comment by Ellis — November 3, 2008 @ 3:11 pm
1 and a half coke cans, end-on-end.
Comment by adam — November 3, 2008 @ 3:14 pm
Do me a favour, just because it’s what I’d do if I was there, slice off a thick piece – about half a cm thick – and fry it. I suspect it’s going to be fucking unbelievable.
Comment by Ellis — November 3, 2008 @ 3:16 pm
You, sir, are a genius! It was great.
Comment by adam — November 3, 2008 @ 4:04 pm
What makes the brine look milky? The finished product makes me think of char siu…
Comment by vealmince — November 3, 2008 @ 4:28 pm
It’s probably a combination of maple syrup, bourbon, and mustard powder.
Interestingly, it had a taste vaguely reminiscent of cha siu when I fried a slice of it.
Comment by adam — November 3, 2008 @ 11:24 pm
Now I know what I want for christmas!
Comment by baconchips — November 4, 2008 @ 1:48 pm