Curing A Pork Loin (Canadian Bacon Style with koji experiment) Part 2

Welcome Back. In todays episode we are removing the pork loin from the fridge after a 16 day cure time. We are cutting the loin into 2 equal pieces as today we will be inoculating one piece with Koji Spores and the other will be hung to dry like normal.

If you would like to support our work visit us at Patreon:   / 2guysandacooler  

Also be Sure to check out our Amazon Store front to see all the things we use: https://www.amazon.com/shop/2guysacooler


I like to keep my drying chamber at 55F and a humidity of around 80%. This will allow your product to dry a little slower but the end result will be well worth it with no dreaded case hardening.

Both of the loins weighed exactly the same so it will be interesting to see what the enzyme reaction does to the koji loin...

Stay tuned to part 3 where we finish this experiment and taste it....

(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Apera Ph Meter (PH60S-Z): https://amzn.to/3i7ixIr

Vitamix 750 Heratige Pro Model https://amzn.to/2PFXe1d

Vacmaster Vacuum Sealer https://amzn.to/2wQp7wF

Chef's Knife Yaxell Gou 8inch https://amzn.to/2QqanwC

Wusthof Boning Knife https://amzn.to/2Nvns9b

Edge Pro Professional knife sharpening Kit #3 https://amzn.to/2NvAO24

Iwatani Professional Chef Torch https://amzn.to/2zUzm4E

Anova Sous Vide (For home use): https://amzn.to/2wwG1PQ

InkBird Controllers temp & Humidity https://amzn.to/2O3BmM7

Dehumidifier Eva Dry 2200 https://amzn.to/2wwKjqs

TaoTronics Humidifier https://amzn.to/2C0waYy

Meat Grinder We use the #22 https://amzn.to/2MGd1QD

Small Sausage Stuffer 5# https://amzn.to/2wy5nN9





We use The Sausage Maker for most of our projects. They carry products for making sausage, fermentation, making cheese, and all sorts of cool stuff. You can check them out here: https://www.sausagemaker.com/?Click=1...

Casings: https://www.sausagemaker.com/sausage-...

Cures and Binders: https://www.sausagemaker.com/meat-cur...

Stuffers: https://www.sausagemaker.com/sausage-...

Grinders: https://www.sausagemaker.com/meat-gri...

DIY Home Kits: https://www.sausagemaker.com/do-it-yo...





My Absolute favorite thermometers:

• Thermapen Mk4 - http://www.thermoworks.com/Thermapen-...

• DOT Kitchen Temperature Reader - https://www.thermoworks.com/DOT?tw=2G...

• Signals (4 Channel Temperature Probe) - https://www.thermoworks.com/Signals?t...

• Extra Big and Loud Kitchen Timer/Alarm - https://www.thermoworks.com/Extra-Big...

• Pocket Temp/Humidity Meter: https://www.thermoworks.com/Pocket-TH...





Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.

Eric