First Loin Roll..

Discussion in 'Pork' started by hemi, Aug 7, 2009.

  1. hemi

    hemi Smoking Fanatic

    I been puting off tryin' my hand at a pork loin roll and I think I am gonna
    stick a few in my homemade offset smoker. It has done a good job on everything so far, better than I was expecting.
    Figgered that I would keep it sorta simple and just stuff it with stovetop stuffing, mushrooms, bell pepper and onions. I forgot the garlic
    so I just dosed it with powdered garlic.. give U breath bad enough to run off evil spirits and most people. I stole the rub recipe offa the net somewhere...

    The Rub
    3/4 cup paprika
    1/4 cup fresh ground pepper
    1/4 cup coarse salt (i use sea salt)
    1/4 cup sugar (Your choice)
    2 tbsp chili powder
    2 tbsp garlic powder
    2 tbsp oinion powder
    2 tsp cayenne ( I prefer around 4) but the wife will beat me iffin' I use
    more than two..

    The cleaver is something I been meanin' to make ever since Moby ****
    was a minnow. The ones I got ain't heavy enough unless they are
    big and bulky. This one is made of thicker spring steel,3/8 X 3'' truck
    spring. just outta the forge.
    Ain't as big but just thicker..
    I will post more pictures as soon as I can make them smaller.

    Believe it or not lately I been useing shoe strings to bake with. LOL..
    I bought a BUNCH of them at an auction in a sealed bulk bag. All
    cotton and just trim off the plastic ends. [leaves a funky taste in yer mouth] I really believe I got a lifetime's supply. works great in a
    rotissery [?] also..
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  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looking good! Its sounds delicious.
     
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looking good. Did you make the cleaver or have it made. How had was it to grind the edge?
     
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Thas looking good hemi. Let us know how the rest of the smoke goes
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Everything sound and looks really yumo so far I'll have to keep an eye on things.
     
  6. hemi

    hemi Smoking Fanatic

    I just cut it out with a torch and used a large grinder to rough shape it.
    The secret is to just build a good size hardwood fire and get a good bed of coals in the smoker/cooker and put it in the coals and forget it .
    after U finish with yer cookin' bank the coals and let it all cool off slowly
    and dig it out in the morning after when it is cool to the touch.
    The spring steel is then annealed and normalized. U work it just
    like mild steel. Drill holes, and so forth . When U are finished, heat the edge with a torch until bright red and quench in water. then it is
    hard and brittle. polish the blade a bit and re-heat the edge till it is
    blue and just short of purple. quench again . it is then tempered.
    Tough and hard but not brittle.. Makes a good cleaver. Hemi..
     
  7. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Nice looking start!!! Can't wait to see more!
     
  8. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Your off to great start, be sure to keep us posted.
     
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Thanks for the info...
     
  10. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looking forward to seeing your finished pork roll. Nice looking cleaver, also.
     

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