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Brined Pork Loin w/ Spiced peach glaze Foamheart

post #1 of 17
Thread Starter 

Brined a piece of a pork Loin for 2 days in the below brine

 

Pork Loin Brine   (Pork Loin = 140 IT)

 

1 qt.                     Water

1/4t.                     Chipotle

1/2t.                     Ginger

1/3C                     Salt

1/2C                     Brown sugar

1/4t.                     Thyme

1/4C                     Honey

½ T                      Peach extract

 

Rinsed and dryed the loin. Placed under a fan while getting the smoker ready.

 

 

 

 

Fired up or turned one the MES30 to 240, using pecan shells and pecan pellets.

 

Pellicle formed, meat tied up.

 

 

 

 

Rubbed down with ground ancho pepper and brown sugar

 

And in the smoker

 

 

 

 

Slathered on the glaze

Slathered on the glaze

Slathered on the glaze, al in the last hour. I was already smoking it hotter than normal. Plus I added some more pecan shells to heat that box up.

 

Smoked to an IT of 150 (I was messing with the laundry and forgot it) Doh!!

 

After a 30 min rest

 

 

 

The Bear View

 

 

Pork Loin w/ Spicy Peach Glaze

Steamed Broccoli

Baked Louisiana Sweet Potatoes Toped with Nutmeg, Cayenne, and Maple Syrup

Fresh from the garden Cantaloupe

 

No I didn't make bread today.

 

BTW tastes as good as it looks! TTFN

post #2 of 17

IM MOVING IN ... :beercheer:

Goliath

post #3 of 17
Thread Starter 

Goliath, I made desert but its still cooling. Soon as I slice it, I'll /PM ya a slice.

 

 

House is full of fresh seasonal fruit, watermelon, cantaloupe, peaches, nectarines, Cherries ......... Its hot outside so what do I do, I fire up the oven and cook some sweet taters that was starting to sprout. Didn't eat 'em all with supper.

 

Slice a pie, a scoop a whipped cream........... Oh My.

post #4 of 17

WOW .....
 we have nice fruit an veggies here but im QUITE A BIT NORTH from you ...  ha ha ha
salmon season going on right now, cherries to be picked in the next week or so.


and we have 16 ... yup 16 apricots on our little 4 ft tree... 1st time with fruit. do have a big green house loaded with grapes, peppers and tomatoes but still a ways away from eating ...

 

Goliath ... your new BOARDER    :canada-flag-68:

post #5 of 17

Hey Foam PM me a slice as well.

 

Looks great and really loving that peach glaze.

Peach is overlooked a lot and is a wonderful ingredient.

 

Cant wait to start my Peach Habanero Hot Sauce. WOOOHOOO!

post #6 of 17
Thread Starter 
Quote:
Originally Posted by GOLIATH View Post
 

WOW .....
 we have nice fruit an veggies here but im QUITE A BIT NORTH from you ...  ha ha ha
salmon season going on right now, cherries to be picked in the next week or so.


and we have 16 ... yup 16 apricots on our little 4 ft tree... 1st time with fruit. do have a big green house loaded with grapes, peppers and tomatoes but still a ways away from eating ...

 

Goliath ... your new BOARDER    :canada-flag-68:

 

You should try stuffing a turkey with apricots and slow smoking....OMG its the best turkey you'll ever have! I like that picture, we have wild cherries here that are white, but these days there are fewer and fewer of them. Great picture!

post #7 of 17
Thread Starter 
Quote:
Originally Posted by SQWIB View Post
 

Hey Foam PM me a slice as well.

 

Looks great and really loving that peach glaze.

Peach is overlooked a lot and is a wonderful ingredient.

 

Cant wait to start my Peach Habanero Hot Sauce. WOOOHOOO!


I am actually thinking of making a peach rum BBQ sauce for my ribs tomorrow.

 

BTW I put up another gallon of special peach juice too.....thumb1%20copy.gif

post #8 of 17

YOU CAN TEACH ME ALL THAT

WE WILL HAVE TIME WHEN I MOVE IN ... HA HA HA

Goliath

post #9 of 17
Thread Starter 

Here's the thread on the special fruit juices Goliath!

 

http://www.smokingmeatforums.com/t/143459/uncle-goldies-fruit-liqueur

 

They started out in small pint jars then quarts, 1/2 gallons and now Gallon jugs. I was wanting some old pottery jugs, but decided I like glass jugs better, you can see the colors of the fruit.  

post #10 of 17

At first I thought that loin could have cooked itself....chipotle, ginger, ancho pepper. But you did have lots of nice sweet stuff to offset the hot stuff. Nice supper! Nice pie!

post #11 of 17

That all looks good but what's in the Peach Glaze?

 

In the late 60's and 70's, Mom made Pork Loin, Baked Ribs or Chicken sauced with a mix of equal parts Apricot Preserves and Kraft Catalina Dressing. It was one of those quicky meal recipes popular in Women's Magazines. The recipes were always the SAME! " Combine              and           , Pour over meat in a 9 X 13 Baking Dish, Cover with Foil and Bake at 325°F for 1 hour. Remove the Foil and Bake until Tender.( aka, Cooked to Death, it's Pork!)  Serve over Rice or Noodles. You could insert any Cambell's Cream of Whatever in the blanks or, like her recipe, a Sweet Fruit Preserve and a Tangy Salad Dressing.The stuff was edible but not all that great. I hated those Magazine Recipes! 

Thank God, Mom and Dad still made the old world Polish and Italian dinners as well as Roasted meat with Veggies, Mashed 'Taters and Gravy when time permitted They both were really good cooks overall.

 

I did update that sauce. It's a Zesty Apricot Glaze 'n Sauce...JJ


Edited by Chef JimmyJ - 7/4/14 at 4:22am
post #12 of 17
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

That all looks good but what's in the Peach Glaze?

 

In the late 60's and 70's, Mom made Pork Loin, Baked Ribs or Chicken sauced with a mix of equal parts Apricot Preserves and Kraft Catalina Dressing. It was one of those quicky meal recipes popular in Women's Magazines. The recipes were always the SAME! " Combine              and           , Pour over meat in a 9 X 13 Baking Dish, Cover with Foil and Bake at 325°F for 1 hour. Remove the Foil and Bake until Tender.( aka, Cooked to Death, it's Pork!)  Serve over Rice or Noodles. You could insert any Cambell's Cream of Whatever in the blanks or, like her recipe, a Sweet Fruit Preserve and a Tangy Salad Dressing.The stuff was edible but not all that great. I hated those Magazine Recipes! 

Thank God, Mom and Dad still made the old world Polish and Italian dinners as well as Roasted meat with Veggies, Mashed 'Taters and Gravy when time permitted They both were really good cooks overall.

 

I did update that sauce. It's a Zesty Apricot Glaze 'n Sauce...JJ

Happy 4th of July! 42.gif

 

<Chuckles>

 

Chef JJ, my sauces and glazes are so simple compared to those of yours, which are legendary here I might say. Mine, are just Spicy Peach Jelly ( http://www.smokingmeatforums.com/t/165569/peaches-precious-peaches ), a bit of butter mixed in and a bit of Honey or maple syrup. I like that bright sweet glaze on Pork that fresh fruits give. My Mom seriously had walls of cookbooks some of which you described, it was their age of cooking. She like your folks probably grew up cooking on a wood or coal burning stove. They ate to live rather than to enjoy or savor the food. My Mom as a kid, had many nights without anything but a pan of corn bread. So after working and keeping the house and looking after the kids, yes those Campbells soup casserole recipes she thought was the berries. Probably the same at your house.

 

I hurt her feeling once without realizing it. I told a group assembled in the kitchen that the food processor had ruined her cooking, which it had, everything after that thing came out as mush. She no longer chopped or minced, everything came out mush. Potato salads were mashed potatoes, etc..... BTW her potato salad was/is amazingly great! I didn't realize it until after her death and I found in in a box, she never used the food processor again. She was old at that time and she seldom cooked much there after.

 

As usual I rambler, excuse me. My glaze is basically the spicy peach jelly, butter, and either honey or maple syrup (may be even brown sugar). I don't need the allspice, cloves, cinnamon, nutmeg, etc..... its in the spicy jelly.


Edited by Foamheart - 7/4/14 at 6:14am
post #13 of 17
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post
 

At first I thought that loin could have cooked itself....chipotle, ginger, ancho pepper. But you did have lots of nice sweet stuff to offset the hot stuff. Nice supper! Nice pie!

 

Howdee Howdee Todd. And I hope you and your's have a great 4th! 42.gif

 

To me the ancho, Chipotle, and ginger are not hot. I guess it is all in what you can taste. The ancho is a very earthy taste like what's used in a chili to me, I have to admit, its been only in the last few years I realized that ginger could be hot. In small amounts, to me its lightens and brightens the taste. Like adding some lemon juice almost. Chipotle to me is more a smoky paprika, odd too because I can not eat jalapenos. I can look at a jalapeno and my stomach starts going into spasms. Its the only chili that treats me that way too. Guess I was lucky growing up in South Louisiana. 

post #14 of 17
Foam
great looking pork. I have loins bring right now with a very similar brine. I'm stealing your glaze recipe for tomorrows guests. Happy 4th.
post #15 of 17

Thanks for posting and nothing wrong with simple. You are correct, my Maternal Grandparents didn't have an indoor Bathroom until the mid 50's and when the house was sold in 1975, the Coal fired stove went with it. That stove was huge and Grandma could tell the oven temp by sticking her hand in it. Some amazing food came off that stove. Grandma moved in with us for a few years and I learned a lot about cooking the old school recipes at here side. They were all measured by Handfulls and pinches. It was later that I started watching and figuring the actual Cup and Measuring Spoon amounts. Even so they are close but not the same as Grandma's. With Mom a lot of those recipes from magazines were prepared for just the reasons they were intented, Speed. There is a big difference between Tomato Sauce that simmered all day and even the best Jar Sauce. Mom had a good system, by 1977, I was 15 and Mom had me cook many of our Suppers. Now  I am just expected to make something great everytime I visit and my Brother's Family looks forward to my visits and he will even call me ahead of time with requests. Got to love your family...:biggrin:...JJ

post #16 of 17
Thread Starter 
Quote:
Originally Posted by geerock View Post

Foam
great looking pork. I have loins bring right now with a very similar brine. I'm stealing your glaze recipe for tomorrows guests. Happy 4th.


 Thanks, Mom nor Pop ever glazed pork, There is nothing wrong without a glaze. But I really enjoy that cayenne pepper in the rub cooked on, then the sweet peach over it. Pop says I waste good jelly, I really don't mind making it.

 

The Satsuma jelly is a great glaze also but for some reason I save it for cured pork. It's about time for another Cured Smoked Glazed Butt......

post #17 of 17
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Thanks for posting and nothing wrong with simple. You are correct, my Maternal Grandparents didn't have an indoor Bathroom until the mid 50's and when the house was sold in 1975, the Coal fired stove went with it. That stove was huge and Grandma could tell the oven temp by sticking her hand in it. Some amazing food came off that stove. Grandma moved in with us for a few years and I learned a lot about cooking the old school recipes at here side. They were all measured by Handfulls and pinches. It was later that I started watching and figuring the actual Cup and Measuring Spoon amounts. Even so they are close but not the same as Grandma's. With Mom a lot of those recipes from magazines were prepared for just the reasons they were intented, Speed. There is a big difference between Tomato Sauce that simmered all day and even the best Jar Sauce. Mom had a good system, by 1977, I was 15 and Mom had me cook many of our Suppers. Now  I am just expected to make something great everytime I visit and my Brother's Family looks forward to my visits and he will even call me ahead of time with requests. Got to love your family...:biggrin:...JJ

 

Mom's golden rule was, if you wanted something to eat, the kitchen was there. Just make sure and clean up after yourself if you want to keep the privilege. I was a total wiz at French fries....LOL BTW if she had something for supper in the fridge you were welcome to jump in there also. But between the garden, working on the car, the occasional sports game, Oh yeah that homework thing too, there wasn't too much time for playing in the kitchen. I started enjoying cooking when I was camping, hunting, fishing pretty much. If when your a kid you can roast a chicken and cook a tater on a camp fire, those eating canned beans take notice....LOL

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