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 ...
Dr. Pepper Brined and Smoked Pork Loin - Smoking Meat Forums
2019年9月4日 · This was the most tender pork loin I have ever made. This little piece of boneless loin roast I have been saving from our home raised hogs. The plan was for curing and smoking for Canadian bacon, but Mrs. BEV pulled it out of the freezer and had different plans... This is your basic brine similar to Pops brine without the cure.
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 .
Pork Loin | Smoking Meat Forums - The Best Smoking Meat Forum …
2023年2月27日 · Also decided to break in the Savannah with a pork loin and honestly probably the best pork loin I've smoked. Just scored the top, mustard, then a homemade rub. Cooked it at 225 for probably 3 hours. It was super juicy and honestly almost falling apart. And honestly think the PitBoss is adding even more smoke to my food.
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.
"Bark" on a pork loin/tenderloin - Smoking Meat Forums
2017年2月7日 · You could, try a heavy rub and cook in an oven at 500° for a bit and cut the heat, if you want smoke flavor add smoked salt and other smoked ingredients to the rub or cold smoke below 40 degrees for an hour before Oven Cooking, but to be honest I would stick with a sear on Loins, tenderloins need to be treated more delicately.
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.
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