Got some loins last week from Sam's as discussed here:
These are the loins in the tastee brines. I decided instead of trying to shave off all the silver skin, to try scoring. I remember months ago reading where someone maybe Da'Bear had scored his. Don't know if it was to get access the meat but it sounded good to me.
Two different brines below, one is my standard pork loin. The other is an experimental one I'll leave in a few more hours.
Scored, dry, and makin happy sounds. I rubbed 'em down and really got some good stuff down in those scores! Wrapped and put 'em in the reefer overnight to show off to all the other foods how good they looked.
I decided that trussing might be a good thing so I did. I am no chef, its all to me about function. They are functionally trussed. LOL.. I would not have scored so deep had I remembered I had sharpened the knives the night before.
Ok, they are now in the smoker, 220 degrees, Pecan & Corn Cob, Set the RF to 140 to pull, it will hit 145 resting.
Loin Brine Recipe
1 qt. Water
1/2C Brown sugar
1C Apple cider
1/4C Maple syrup
1/2C McCorrmick Pork Rub
1/2C Rattlesnake Rub
1T Sweet Hungarian Paprika
1/4C Brown Sugar
1T Lowery Seasoning Salt
1T Red Pepper Flakes
Expecting a 4 hour smoke. More no doubt to follow.
Planning to cook the other experimental loin Sunday Morning for family. Hey, they are good guinea pigs they say what they think ..... no candy coating there. If they don't take all the left overs home I know it wasn't good..LOL