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Brined, Bacon Wrapped, Smoked, Sausage Stuffed, Pork Loin Chops (That's a mouthful!) - Page 2

post #21 of 27

those look great.

post #22 of 27
Thread Starter 

Thank you.

post #23 of 27
That looks incredible Foam, awesome job and awesome idea!
post #24 of 27

Nice , Kevin :drool.

 

Have fun . . .

post #25 of 27
Thread Starter 
Quote:
Originally Posted by Flyboys View Post

That looks incredible Foam, awesome job and awesome idea!

 

 

Quote:
Originally Posted by oldschoolbbq View Post
 

Nice , Kevin :drool.

 

Have fun . . .

 

Thanks guys.....  I apprceiate the compliments.

post #26 of 27

I'm considering doing something similar.  except I was going to wrap the entire loin in the bacon weave of the fatty and stuff (maybe?) the entire loin, with no grill at the end, I tend to brine pork for 3days.  Anyone one think I'm nuts?

post #27 of 27
Thread Starter 

You'll be fine.

 

I always lean towards shorter brines, I swaer longer brines effect the texture. I know its probably just me but it seems tuff after a long brine. This one also had cure which really changes it.

 

Bon Chance!  (I bet ya love it!)

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Brined, Bacon Wrapped, Smoked, Sausage Stuffed, Pork Loin Chops (That's a mouthful!)