Curing a Pork Loin - Smoking Meat Forums
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
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 …
Dr. Pepper Brined and Smoked Pork Loin - Smoking Meat Forums
2019年9月4日 · This is your basic brine similar to Pops brine without the cure. However, I used Dr. Pepper for the liquid and backed off the sugar a bit. I did inject the brine as well and vacuum sealed it for 2 days. Pulled it out of the brine (did not rinse) and seasoned it with SPOG and a little Italian seasoning placed on a trivet in a foil pan.
Anybody use pork loin to make sausage? - Smoking Meat Forums
Aug 25, 2014. #14. I quite often use pork loin for sausage (usually bulk, no casings) and add no extra fat. Grind the whole loin and you will get a nice sausage for grilling in a pan or outside. It's a bit lean so do not overcook it and it is delicious. It holds …
Resting a pork loin? - Smoking Meat Forums
Sep 7, 2010. #2. No need to rest a loin to that extent if you are serving it up right away. You should just tent it or lightly wrap it in some foil to control it's cooling before slicing. I usually give it 10-15 minutes to redistribute before slicing. Now the big thing, I think you should go to at least 160 for safety sake and even to 165 will ...
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...
Reheating pork loin - Smoking Meat Forums
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 .
Need advice on holding a pork butt warm. It is done too early and …
2014年6月29日 · When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.
Pork Loin | Smoking Meat Forums - The Best Smoking Meat Forum …
108. Feb 26, 2023. #1. 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.
Smoked Pork Loin - Smoking Meat Forums
2019年10月26日 · Smoked Pork Loin. Thread starter eccman; Start date Oct 25, 2019; Some of the links on this forum allow ...