Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Gas Smokers => Topic started by: Northshore on November 22, 2013, 09:00:38 PM
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Friend butchered a hog and asked me to cure and smoke the bone in loins . I used his recipe.
Brined for 48 hours, rinsed for an hour and half , dried and smoked today ; 4 hours, 3 with Apple/Alder and 1 without smoke to IT OF 148.
(http://img.tapatalk.com/d/13/11/23/a2azu9aj.jpg)
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Beautiful color on the poke!
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Pork loins look great!
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Those look nice!
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Those look great.
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Great color!
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Looks mighty good NS!!! I have done boneless loins the Kassler way and I like them! Don
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Nice looking cook.
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They look really good NS!
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Nice job on those loins ... what did you brine them with?
(http://i854.photobucket.com/albums/ab105/papa_peter/loin_zps51d06b3d.jpg)
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Here is the brine recipe on the ones I did. http://www.letstalkbbq.com/index.php?topic=3883.msg46576#msg46576
Maybe NS will share his recipe and see how they compare. Smokin Don
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love the color to them. what did you smoke them in? I want to see the smoker. ;)
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Brine :
1 cup tenderquick per 4 cups water .
Make enough to submerge meat.
I made a gallon of brine
Added1 gallon of Apple juice (unsweetened)
Fresh or dried sage leaves
1 tsp. dried thyme
1 T. juniper berries crushed
1 tsp. coriander ground
Garlic cloves 6 crushed
Pork loin bone in. This was for 10 pounds of pork loin. Two separate batches were made
Smoker was a 6 rack Bradley Digital