Smoking a pork loin
Dec 11, 2011 · 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 …
Curing a Pork Loin - Smoking Meat Forums
Nov 17, 2012 · 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.
Pork Loin - Pan or No Pan - Pan or No Pan | Smoking Meat Forums
Jan 24, 2019 · 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.
Pork Loin Jerky (Step by Step with Pics) - Smoking Meat Forums
Apr 8, 2016 · 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.
Smoked Pork Loin - Rotisserie - Smoking Meat Forums
Jun 6, 2018 · 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
Smoked Cured pork loin is it right? - Smoking Meat Forums
Mar 10, 2021 · 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.
Resting a pork loin? - Smoking Meat Forums
Sep 7, 2010 · After taking a pork loin to 140-145 do you rest it in a cooler just as you do a brisket, butt, etc ...
Pulled Pork with Pork Loin - Smoking Meat Forums
Jun 16, 2016 · Pork Loin just doesn't have the fat to throw it in the smoker and let it do its own thing like pork butt does. Brining, bacon, and adding the drippings back in had to have helped but I'm still really surprised you didn't end up with really dry pulled pork.
Dr. Pepper Brined and Smoked Pork Loin - Smoking Meat Forums
Sep 4, 2019 · 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.
Sausage Stuffed Pork Loin - Smoking Meat Forums
Mar 9, 2006 · With the loin placed in front of you (see 1st photo), hold your knife about 1/2 inch above the cutting board and slice into the loin about 1 1/2 -2 inches, while pulling the knife toward you :shock: (this is where the steady hand comes in). …