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Smokin Da'loin!

post #1 of 16
Thread Starter 

Got some loins last week from Sam's as discussed here:

 

http://www.smokingmeatforums.com/t/148717/pork-loins#post_1056965

 

 

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

1/4t.   Chipotle

1/2t.   Ginger

1/3C   Salt

1/2C   Brown sugar

Tiger sauce

1/4t.   Thyme

1C       Apple cider

1/4C   Maple syrup

 

Rub

 

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

post #2 of 16

Hello Foam.  Lookin good.  Waiting for the money shot.  Good luck on the experiment.  Keep Smokin!

Danny

post #3 of 16
Thread Starter 

Thanks Danny, Where ya been?

 

Took about 3 1/2 hrs. Pulled at 140 IT, I decided to try foiling it instead of just letting it sit. I used a ripe peach cubed up, 1/4C of the Capt's finest spiced rum, 1T of the above rub, and some brown sugar.

 

 

I wish you could see how juciy the meat is, and tender........ OMW! If it tasted any better I couldn't afford it in a resturant!

 

 

Decided that with a good smoked meat simple was better, steamed a bunch of these dang small potatoes, figured tomorrow could use the balanced for so Tater Salad. Brocolli is always good, it was the only Bush short comming. BTW, you know that you can skin the brocolli stalk and its as good if not better than the florettes.

 

 

It was a very healthy meal till the dairy Elf showed up and threw butter and cheese around. BTW under that cheese is a pear salad. Don't know where Mom came up with 'em but I was in High School before I knew that you could eat Pears without Mayo and cheese. Amazing combo though, but its sounds pretty sick.

 

 

BTW I inhaled it, I wish I could have shared the smell of that loin. Its a new one of my favorite meals and a year ago you could not have paid me emough to try a tasteless, dry, cardboard loin.

 

Thank you for comming by and checking it out. I'll try another one Sunday morning and let ya know how that one goes.


Edited by Foamheart - 9/13/13 at 8:08pm
post #4 of 16

WOW   That looks awesome.

 

How long did you brine for?

post #5 of 16
Tasty looking meal there! Can't go wrong when the Captains in charge, AARRGGGHHH!!!
post #6 of 16
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

WOW   That looks awesome.

 

How long did you brine for?

 

Overnight? 18 to 24 hours, you'll see a slight tightening of the outter meat but after smoke you'll not notice it. Anything longer and you'll start seeing a density change thru out the meat.

post #7 of 16
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Tasty looking meal there! Can't go wrong when the Captains in charge, AARRGGGHHH!!!

 

 In the service I had the opportunity to try some outstanding booze, but never cared much for Rum till I met the Capt. I guess your tastes change as you mellow in life. But peaches, spiced rum and pork just sounded good together. Like a spit in the back yard kinda good!

post #8 of 16

Tiger sauce

1/4t.   Thyme

1C       Apple cider

1/4C   Maple syrup

 

Is this tiger sauce?

post #9 of 16

Foamheart, I am truly hurt. I did not receive an invitation to this meal.

 

Disco

post #10 of 16
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Tiger sauce

1/4t.   Thyme

1C       Apple cider

1/4C   Maple syrup

 

Is this tiger sauce?

 

 

I'll /PM ya

post #11 of 16
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Foamheart, I am truly hurt. I did not receive an invitation to this meal.

 

Disco

 

 Its must be those Canadian censors...... Don't they have to get the Email and translate it into Canadian there at the border?  It's in the mail.


Edited by Foamheart - 9/13/13 at 8:10pm
post #12 of 16

Awesomeness   And those baby reds look great too! B

post #13 of 16
Great looking meal. Another job well done. Keep Smokin!
Danny
post #14 of 16

You nailed the whole meal!

 

bravo.png

post #15 of 16
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

Awesomeness   And those baby reds look great too! B

 

It'll give you a break from turkeys, takes about the same time, its a better tailgate food, and dang nab it, its just good eating! Thank ye Thank ye, I like red taters and I had 'em left over from the shrimp boil. Its white shrimp season again. I wasn't about to peel them little suckers!

 

Quote:
Originally Posted by KC5TPY View Post

Great looking meal. Another job well done. Keep Smokin!
Danny

 

Thank you Danny. I bet that loin would sell good across the big pond too! You guys have some out standing hogs!

 

You too, enjoy the smoke man.

 

BTW hows your bride doing, she got you back in line yet?

 

Quote:
Originally Posted by Woodcutter View Post
 

You nailed the whole meal!

 

bravo.png

 

Thank you Todd. I love it when it all comes together. Its sweet but not too sweet, its spicy but not too spicy, its hot but the peppers can't hold your attention for long, and its surrounded in smokey goodness.  There is no booze detectable, only the spiciness ( is that a word?) left from the rum. You know the peach is there, but its a sweet hint of the taste. Its a wonderful combination, marries together well.

 

Tomorrows, now that will be completely different. Its a loin chasing an established taste. Italian! Not sure with folks here about pictures but....... will try. You know we really look silly to other folks suddenly saying wait a second before we eat, let me take a picture.....ROFLMAO!

post #16 of 16

 

:drool  Nice meal man! Well played  thumb1%20copy.gif

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