Aromatic deli ham built around roasted garlic, cracked black pepper, freshly ground coriander, and a long cold smoke.
CURE3–4 weeks
BATCH1,227 g pork loin
COLD SMOKE10–12 hours
FINISHPrecision cooked
THE STORY
A cure built around one measured loin.
This variation started with an exact piece of pork—1,227 grams—and pushed the house ham toward the savory side. Coarse pepper supplies the crust; freshly ground coriander brings citrus and warmth; and roasted granulated garlic goes far beyond a background note.
The flavor changes, but the discipline does not: everything gets weighed, the cure stays cold, the pellicle gets time, and the smoke stays clean and controlled.
Method
Mix the cure.Combine Cure #1, salt, sugar, pepper, roasted garlic, and coriander until evenly distributed.
Apply and seal.Add the loin and cure to a vacuum bag. Seal and massage to coat.
Cure.Refrigerate 3–4 weeks, turning the bag every few days.
Rinse and develop the pellicle.Rinse thoroughly, pat dry, and refrigerate uncovered on a rack for several hours or overnight.
Cold smoke.Smoke at 80–90°F for 10–12 hours with a clean, steady smoke. Apple or cherry pairs especially well.
Precision cook.Use a verified time-and-temperature process appropriate to the loin’s thickness; the recorded method uses a 140°F bath and cooks the center to 140°F.
Chill.Immediately chill in ice water and refrigerate until completely cold.
Slice and store.Slice thin. Keep the unsliced ham vacuum sealed in the refrigerator for up to 2 weeks or freeze.
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