Smoking Bone-In Center Cut Pork Loin

Discussion in 'Pork' started by kickingwing, Jan 21, 2015.

  1. Question for the experts: I can buy these really tender and tasty smoked pork chops from a local butcher so I decided to make them myself. They had that hammy look and taste so I'm guessing they were cured so that's what I'm doing, followed Pop's recipe. If I plan on hot smoking this 5lb bone-in loin, do I need to cure it for the full 10 days? My plan was to smoke at 225 until 145 degrees and eat it within 2-3 days at the most. Please advise....
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Last edited: Jan 21, 2015
  4. Thanks all. You guys are amazingly fast responders! Cfarmer, I'll go the whole ten days but what I'm really asking, and not doing a great job, is that if I'm going to hot smoke at 225 and eat in a couple of days there is really nothing dangerous that's going to happen if the cure doesn't get all the way through right? Especially since I'm fully cooking it to 145. I just put the loin in the brine Mondsy and didn't inject, can I still do that being that it's early on? Also, there's a real small area on the top of my loin that isn't submerged so I rotate the roast in the brine twice daily. Is that ok? Again, I'm fully cooking this sucker.
     
  5. Be sure and post pictures, I want to see !!!

    Gary
     
  6. FH that is a beautiful smoked loin, exactly what I'm looking for. And you only brined/cured that for a couple of days?
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I would inject it and still cure the 10 days. No it wont hurt you if you follow the 4-140 rule, but you will have a brown spot in the middle if it doesnt cure all the way through.
     
  8. Will do GS. Assume you mean after I've smoked it?
     
  9. Ok CF, thank you, much appreciated. I may not be able to wait 10 days. If I can't I will 1000% ensure that I hit 140 within the 4 hour window. Shouldn't be an issue for a 5lb roast smoking at 225.
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    PLEASE wait the ten days. It will be worth the wait.

    If your getting in to curing, learn to wait and do it right.
     
  11. Ok will do. I can wait when the end result is glorious, smoked pork goodness.
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Yes, but its not really cured, It would take a week or two to cure it, I used a small amout of cure to help the osmosis process.

    C-man's is cured, mine is just a turbo-charged brine. His has that cured taste.
     
  13. Makes sense. Thanks again for all the info and advice.
     
  14. Alrighty then. 10 day cure was done on Thursday. I let rest in the fridge overnight and smoked today. Here's the final product. Going to let cool down and sit in the fridge over night then cut off the bone and slice tomorrow since I don't have anything that will cut through. This is a "porterhouse" cut roast. Slicing pics will come tomorrow. [​IMG]
     
  15. Hmmm, I uploaded four pics, looks like it only took the last one.  Anyone know why that is?
     
  16. Here's another
     
  17. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good. I will be waiting on sliced pics.
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Someone ran over it with an ATV! Look at those tread marks!

    Sorry, I couldn't help myself. <Chuckles>
     
  19. Good one!  I like a little character to my meat so I roughed it up a bit.  On the pic posts though, why will it only take one at a time?  I'm a technology guy so this stuff is pretty basic to add four pics to a thread.
     

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