or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › PEACH INJECTED PORK LOIN
New Posts  All Forums:Forum Nav:

PEACH INJECTED PORK LOIN

post #1 of 19
Thread Starter 

MY WIFE IS MAKING A BUNCH OF PEACH JELLY, AND I AM GOING TO SMOKE A PORK LOIN TOMARROW.  I AM THINKING ABOUT INJECTING THE LOIN WITH SOME OF THE PEACH MUSH AFTER WE RUN THE PEACHES THROUGH THE FOOD PROCESSOR.

 

HAS ANYONE TRIED THIS?  IT SURE SOUNDS GOOD.

 

post #2 of 19
I think I would rather use the jelly than the leftovers.
post #3 of 19
Thread Starter 

THAT IS NOT THE LEFT OVERS IT IS WHAT IS LEFT AFTER THE SKINS AND PITS ARE REMOVED FROM THE PEACHES.  THIS IS THE PART THAT THE JELLY IS MADE FROM.

post #4 of 19

OH   Might be ok then,

post #5 of 19
Thread Starter 

I had to put this pork loin off for a day, we had a busy day today.  I am going to inject the loin tonight and let it set in a zip lock bag.  Then put on a rub in the morning and throw it on the smoker.

post #6 of 19

If the Pulp will go through the needle it should be tasty...JJ

post #7 of 19
Thread Starter 

The peach pulp actually injected well.  I got the loin to take more than I thought it would.  I am going to get the rub on and fire up the smoker later this morning.  I will get a pic when I put it on.

 

I think that I am going to keep the loin in a small cake pan when i smoke it to catch all of the juice.

post #8 of 19
What flavor of wood are you going to pair with the peach injection? I would place a drip pan below the loin to catch the juices. I prefer to smoke direct on the grate.
post #9 of 19

Watching and hoping for Qview!

 

Disco

post #10 of 19
Thread Starter 

I have some cherry, apple, oak, and hickory.  I usually use cherry or apple mixed with a little oak and charcoal for pork loin but I am open for suggestions.

 

Would it be ok to brush on some more peach pulp after the loin has been on for awhile or do you think it would get burnt and taste bad?

post #11 of 19

I would go with Apple. You want a light smoke so the Peach comes through. Yes you can brush with more Peach but keep the smoker temp less than 250°F. The Fructose in the Peach Juice burns at a lower temp than regular Sugar...JJ

post #12 of 19
Thread Starter 

I normally use Billbo's rub on just about everything. I love the stuff.  Do you think it will be good with the peach injection.

post #13 of 19
I always inject my pork loins with peach nectar. It's easy to find at the local stores. They turn out great.
post #14 of 19
Thread Starter 

gone4nc, do ever also use a rub when you inject with peach nectar, or do you think it would cover the peach flavor.

post #15 of 19
I use salt pepper garlic and honey beads.
Somerime I spice it up a little with paprika and cumin.
post #16 of 19
Thread Starter 

 

 

PORK LOIN IS ON AND SMELLIN GREAT!

post #17 of 19
Thread Starter 

I SAW A RECIPE ON HERE FOR ONION BOMBS!  HAD TO TRY THIS.  GROUND BEEF, BREAD CRUMBS. AND SPICES STUFFED INSIDE A HOLLOWED OUT ONION.  I USED SLAP YA MOMA, LAWRY'S, AND GARLIC POWDER.

 

 

 

post #18 of 19
Thread Starter 

 

ALL TURNED OUT GREAT.  I SHOULD HAVE PULLED BOTH OFF JUST A BIT SOONER BUT IT WAS REALLY GOOD.

post #19 of 19

Great smoking project! Thanks for posting.

 

Disco

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › PEACH INJECTED PORK LOIN