I asked my wife to bring home 2 pork loins for this project, but
she got pork tenderloins. No matter, should make some good quality
smaller diameter CB.
Used Pop's brine recipe.
Injected the tenderloins with brine.
Don't know how that got in there - was some great fried crappie
and eggplant though.
Tenderloins are in the extra fridge brining away.
Checked on them today (7/12). Looks like a little fat floated to
the surface - should I skim this out? The brine has great clarity,
and the plate has kept the tenderloins submerged. The shiny
rectangle is a surface reflection. When they come out I plan to
rub them down with coarse ground black pepper, cold smoke at
100 for a couple of hours, then hot smoke until internal temp of
the fattest tenderloin is 140F. Any advice is welcome.