Curing a Pork Loin | Smoking Meat Forums - The Best Smoking …
2012年11月17日 · 2 tablespoons dark brown sugar. 1 tablespoon minced garlic. 1 teaspoon onion powder. Mix the ingredients and fully cover the loin, then refrigerate for seven days, turning daily. I like to brine the loin in a big ziplock bag placed in a plastic bowl (in case it …
Smoking a pork loin | Smoking Meat Forums - The Best Smoking …
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 …
Brining a pork loin prior to smoking? - Smoking Meat Forums
2013年2月27日 · Hello everyone, my name is Arnold and I hail from the small Texas Town of Hamlin. I am going to attemp to smoke my first pork loin this weekend, and I'm going to follow Jeffs recipe. My question is has anyone ever tried brining there pork loin overnight before following Jeffs recipe? Would it even help, or just leave as is. Thanks for any info.
Pork Loin Injection? | Smoking Meat Forums - The Best Smoking …
SoCal. Oct 3, 2012. #5. I usually dry rub my loin but have never injected. The meat is so flavorful the dry rub should be adequate. I also pull my loin off at 142 - 143 internal temp and let it rest and the IT should come up to 145. You can separate that 6lber into 2 …
Pork loin | Smoking Meat Forums - The Best Smoking Meat Forum …
2020年1月30日 · 1/8tsp Cinnamon. Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter. Place all in a pot and simmer on low until thick but still pourable. Adjust sweet/salt to taste. Spoon over Pork Roast, during last 30-60 minutes of Cook time or when an IT of 110° is reached.
Cold smoking pork belly and pork loin - curious about how long?
2024年1月26日 · Pork belly was dry equilibrium brine and the loin was a wet equilibrium brine and they were in there about 3 weeks. Curious as to ya'lls recommendations on smoke time. This section of loin is only a couple inches thick as it lays souchingly in the fridge.
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.
pork loin fat cap, up or down? - Smoking Meat Forums
Western Nebraska. Feb 24, 2011. #3. that is a great debate question, a # of people like the fat cap up, so as it smokes the fats breakdown and soak into the meat, others say cap side down. i have seen alot of posts for pork shoulders and the same question. most of the people would say it would be up to you.
Reheating pork loin | Smoking Meat Forums - The Best Smoking …
2012年2月23日 · Smoke at 225*f (or close) until you get an IMT of 165*. Remove the Loin and wrap and place in the Refrigerator and cool the liquid to de-grease it for use in re-heating. On the day you want to serve it , place the Loin in the pan with the Au-jus cover tightly with foil and place in a 225* oven for 2-3 hrs. ,or until 200* IMT .
Pork Loin - Pan or No Pan - Pan or No Pan | Smoking Meat Forums
Jan 24, 2019. #5. You can smoke one just fine with no pan, and like oddegan said, 140F IT max. I always use a pan because I'm never serving a pork loin without a sauce. I prefer to smoke-roast pork loins with liquids, fruit, and preserves I can use to make a sauce and spoon over the pork.