Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: nepas on May 08, 2015, 08:36:36 AM
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Did a small brine cured smoked loin for my weekend trip to KY.
(http://i868.photobucket.com/albums/ab242/nepas1/lumpys/smpokloin_1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/lumpys/loin1.jpg)
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That looks beautiful! Any details?
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That looks great
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That looks beautiful! Any details?
Yeah
Brine
Smoke
Slice
Eat
:D :D :D
Simple brine.
4 cups water
1/4 cup kosher salt
2 T pickling spice
course black pepper
1/4-1/2 cup apple butter, to your taste
Mix all together until salt is dissolved and apple butter is mixed.
Soak your small 1.5lb loin in the brine for 6-8 hours covering completely in the brine, fridge.
Rinse lightly, pat dry (loin will be sticky from apple butter) apply course black pepper.
Smoke with apple smoke @225 until you have a meat IT of 140-145. Do not foil, rest on wire rack until cool, cover with towel and fridge overnight.
Easy peasy
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That looks amazing!
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Thanks!
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Great color!
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Mouth watering!!
Art
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Mouth watering!!
Art
I agree! Don
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Details, I don't want no stinking details.....................I would like a big thick slice please :P :P
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Looks great Rick!