Hello all. I am new to the smoking and curing world. I just butchered a hog and am looking to hear of some delicous options for my inner loin. What kind of things do you like to make?
Thanks,
Dan
Thanks,
Dan
Inner Loin options
- Thread starter dwaytkus
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
I've not heard that term used before, I'm thinking that you are refering to the tenderloins? There's not a whole lot of fat on them and I cook them up by applying a bit of rub and putting them in a 240-250° smoker for about 2 hours or until the internal temp reaches 160°; if this had been an inspected hog I'd feel safe taking the internal temp to 145°-150°. Ma Dutch likes when I marinade the tenderloins in orange juice and honey and then cook them whole on the grill.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Latest posts
-
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean- Latest: DRKsmoking
-
-
-
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 56
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 41
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Featured A couple thick strips please!
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
