Dave, I bought the Noh Chinese Barbecue Char Siu seasoning mix yesterday. In the directions, I'll quote segments just so others have a common knowledge of the what the package says:
Marinate 1 1/2 pounds of pork (pork butt, ribs, chicken, etc) for a minimum of 4 hours; overnight is best.
Preheat oven to 350*F.....cook for 20 minutes. Turn meat over....cook for 20 minutes or until done.
OPTIONAL: Dry mix can be rubbed directly onto meat without adding water. End of Quote
First off: Nothing in the ingredients indicate that this is a curing method. Excellent. It's a marinade or a dry rub, you get to pick the method.
First off: the Pork Loin. Going by the size of the commercial packages the wife drags through the door almost daily (it seems), the meat shouldn't be much more than 1 1/2 inches in cross section and as long as you desire (I'm thinking about 8 inches or so, probably more like half the length of the whole loin just for uniformity in the pieces). Since I have two packages of the seasoning, I plan on doing the wet marinade and the dry rub methods at the same time. Both will be treated and rest in the fridge overnight.
Cold smoke. My favorite and about only source for smoke generation is the AMNS (A-Maze-n Smoker). I'm thinking perhaps Maple or Oak for the trial runs. Remember, these trial runs will be done with a GOSM. Personally, I'm not too keen on a heavy smoke flavor. I've read, somewhere on this site, that generally you apply smoke for about half the cooking time, as a guideline. Don't forget, when you turn up the heat, you'll still be applying smoke (the AMNS makes this so easy, it's almost illegal).
I don't see any reason as to why you can't just run a cold smoke for 1 hour if you're looking for good smoke penetration, then put the heat to it. That still gives you 3 hours to be within the safe zone. If you keep the size of meat "small", you've got one of the important problems (size/density of meat) solved. Meat size wise, these pieces will be smaller than most CSR's I've smoked with great success and I've yet to exceed 3 1/2 hours in the smoker. I've got some bacon hooks that I bought for making buckboard bacon in the near future which I'll use for hanging the loin sections with.
Chamber temp sweet spot for my GOSM is about 230* measured in the middle of the smoke chamber with an ET-73. If I'm only smoking one thing, I generally use the center racks.
You mentioned foiling. I've never really gotten into the foiling thing. I know that many of our members do, but I guess I like the bark too much. If I see that the hanging meat is drying out too much, I'll probably apply some baste made from the Chinese Barbecue sauce, reduced. I won't know this until I get into doing the project.
I do know that I won't let a temp probe near the meat until about 3 hours total time into the smoke.
Unless someone points out a serious or even minor flaw in my thoughts, I'll probably do this tomorrow. In fact, I'd better get the stuff going now for smoking tomorrow. I'll start up a separate thread for this, heavy with QVues, of course.
Originally Posted by DaveOmak
Dave, Morning. I 86'ed the pack. I don't think there is cure. I have been thinking about this smoke process though ???
I think it would be better to smoke the pork plain. Let it rest in the refer to "adjust" and then apply the sauce to finish, then cook ???
It just seems the flavor profile would be better. Smoked meat, great sauce instead of smoked sauce on meat. Just my opinion. I do not know how to do that and keep everything in the safe zone.
What is your opinion on getting the smoke going in a cold smoker, adding the plain meat and smoking to 150 ish, applying the sauce and wrap in plastic and foil then finish to 165 ish ??
I do not know near enough about this smokin' stuff yet to make an informed decision ??