Took some pork loin and brined it in Pop's wet brine recipe doubling the brown sugar and leaving out the white sugar. I put the loin in a vac seal bag and poured in the brine. Put in vac sealer for a couple of seconds to remove air and sealed it.
Brined it for 18 days. Removed it and washed it with cold water. Sliced off a piece and put in skillet for a taste test and it was very tender and seasoned good. I cut the loin in to three pieces and seasoned with McCormicks 'Smoke House Maple' blend.
Cold smoked it using AMAZN smoker for 4 hours. Applied heat and brought temp up to 175f. Pulled it out when internal temp hit 150f.
Let it rest at room temp for an hour or so.
End result was fantastic. Excellent flavor and very tender. My wife said it was the best thing I have made besides our little boy.
Got some more brining right now!
Thanks for the folks on this forum for giving me the knowledge to pull this off.
Brined it for 18 days. Removed it and washed it with cold water. Sliced off a piece and put in skillet for a taste test and it was very tender and seasoned good. I cut the loin in to three pieces and seasoned with McCormicks 'Smoke House Maple' blend.
Cold smoked it using AMAZN smoker for 4 hours. Applied heat and brought temp up to 175f. Pulled it out when internal temp hit 150f.
Let it rest at room temp for an hour or so.
End result was fantastic. Excellent flavor and very tender. My wife said it was the best thing I have made besides our little boy.
Got some more brining right now!
Thanks for the folks on this forum for giving me the knowledge to pull this off.