Curing a Pork Loin - Smoking Meat Forums
2012年11月17日 · It really looks good. Sounds like canadian bacon being called pork chops. Heres what they used: Brine: 2 Cups of Water ½ Cup Morton Tender Quick 1 tsp Garlic Powder 1 tsp Onion Powder They call it brine-cured smoked pork chops. It was hot smoked to 150. To serve they sliced in 3/4 inch chops the next day and warmed on the grill.
Smoking a pork loin
2011年12月11日 · Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat …
Resting a pork loin? - Smoking Meat Forums
2010年9月7日 · After taking a pork loin to 140-145 do you rest it in a cooler just as you do a brisket, butt, etc ...
Pork Loin Jerky (Step by Step with Pics) - Smoking Meat Forums
2016年4月8日 · Pork Loin (not Pork Tenderloin) is a very lean cut of meat, which is what you want for Jerky, and it costs less than half as much as Lean Beef. This Loin was $1.68 LB. I made a few changes in what I actually did to make it even better than my first batch came out. So I began with about 6 pounds of Boneless Pork Loin.
Reheating pork loin - Smoking Meat Forums
2012年2月23日 · I followed this instruction. Put a sliced loin in the oven with the drippings (maybe 1/16 of an inch). After reaching 155 degrees in the oven, there was 3/4" of fluid in the pan. All the juice flowed right out of the loin in the oven, turning the amazingly moist loin (absolutely perfect after slicing the day before) into dry, chewy pork .
Brine/Cure Check Smoked Pork Loin - Smoking Meat Forums
2015年1月22日 · My bone-in center cut pork loin roast is 5.08lbs. Can one of the helpful experts on here please validate I did it correctly? I put the pork loin in the brine on Monday and per very helpful advice here, injected brine into the center of the roast and around the bone this morning. The roast is 4" in diameter. Here goes:
Smoked Pork Loin - Rotisserie - Smoking Meat Forums
2018年6月6日 · Rotisserie Smoked Pork Loin Roast What makes this so good is the flour capturing all the drippings and turning the outside into delicious gold. We go heavy on the lemon pepper. Enjoy, Matt Ingredients: 3 1/2 lb pork loin tied together to make a roast, fat side out 2 tbs salt 2 tbs garlic powder 3-4 tbs lemon pepper
Pork Loin - Pan or No Pan - Pan or No Pan | Smoking Meat Forums
2019年1月24日 · I will be smoking a boneless pork loin this weekend in my MES 30. I am planning to use apple chips. I am planning to smoke until ~140F and then letting it rest. I have seen some threads where folks recommend smoking it in a pain with chicken broth or apple juice and others that prefer to just have a drip tray underneath.
Herb-n-Garlic Smoked Pork Loin - Smoking Meat Forums
2024年1月1日 · Herb-n-Garlic Smoked Pork Loin Going to a Rose Bowl and Polar Bear Plunge party at our neighbors Wet brine for 14 hours. Make four 1 inch deep cuts. Rub with love, a Herb mix with a ton of minced garlic. Truss it up tightly to form flavor pockets. On to the smoker, 2 hours at 220° heavy...
Smoked Cured pork loin is it right? - Smoking Meat Forums
2021年3月10日 · Rub the mixture into the loin. Place into a plastic bag and leave for 7-10 days in fridge. Remove loin from refrigerator and brush off the excess salt. Dry to touch. Apply thin cold smoke for 1-3 days Hang loin at 46º , 72-80% humidity for one month to equalize. Dry loins for 3 weeks at 68-72º.