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 …
Smoked Pork Loin Sandwiches - Cuban Bread - and Mojo Sauce …
2013年9月24日 · Smoked my first 8 lb.pork loin yesterday and from that I made Cuban Sandwiches on homemade Cuban bread and served with a savory Mojo Sauce. Here's my q-view and recipes for my Cuban Bread and Mojo Sauce....Great Cuban sandwiches starts with AMAZING smoked pork loin and great Homemade Cuban...
A Couple of Pork Tenderloins on the REC TEC - Smoking Meat …
2020年6月24日 · Here is a cook I did a few days ago, just now getting around to posting it. Dry marinated one with Cabela's Pecan and Honey rub (boy this stuff is great on pork) and the other one with Maple BBQ rub, for 5-6 hours. Then into the smoker @225 with 100% Pecan Lumber Jack Pellets. Ran it for a...
Smoked Boneless Pork Loin - Smoking Meat Forums
2009年10月14日 · Sometimes the supermarket has whole boneless pork loins on sale for $1.99 per pound. Now that's a great price for an excellent hunk of meat. I'll usually buy three of them and use this recipe: Cut the loins into 3 pieces each, so each segment is about 6 to 8 inches long. In a large bowl mix brown sugar and kosher rock salt 50/50.
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.
Smoke then crockpot! | Smoking Meat Forums - The Best Smoking …
2015年6月15日 · Brine almost 6lbs of boneless pork loin, cut into 1/3, in orange juice for a day. Also had preseasoned ribs from the store (lazy, just extra lunch meat for the work week). Rubbed 1/3 of the loin, just rinsed off the other 2/3. Put Dr Pepper in the water tray in my electric smoker. 4 hours later at 225F with Apple chips, I sliced the two bits ...
Pork Loin Injection? - Smoking Meat Forums
12. 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 …
Pork Loin Wrapped in Banana leaves and smoked
2009年5月6日 · -rinsed loin with vinegar, and cut slits in fat cap-marinated 12 hours in pineapple juice-rubbed with bulgogi, put garlic in the slits, topped with green onions, rolled in banana leaf, and refrigerated overnight-smoked for 5 hours at 240 until it reached 147-148 degrees-wrapped in foild, and put the loin in the cooler for 2 hours
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.
Johnny Trigg and Myron Mixon recipes--UPDATED!!! - Smoking …
2012年7月4日 · I'm watching Pitmasters. Does anyone know the recipes that the 2 Godfathers, Mr. Johnny Trigg and Mr. Myron Mixon uses for ribs, brisket and pulled pork? I've never injected my pork but looks like Myron soaks his pork in vinegar and apple juice and his brisket is dripping with juices. And, I've never seen foiling sauce like Trigg uses. Truly ...