I'm out of everything!!! So I put two 6 pound boneless loins in Pop's Brine for 10 days and yesterday I got the smoker ready to give them some love. I was asked to come back to work [part time] to help open a couple of stores in the meat department and then if I wanted also I could work for guy's who are vacation. Well, why not. That did put me behind in the sausage and other items that my smoker has been asking me for [and my family]. So I took the loins out of the brine yesterday morning and got them dry some for a couple of hours on my counter. Set the smoker for 250 and slid the two loins in there. I used a mix of Oak and Maple for smoke. When the internal was 155 I pulled them and put a foil tent on them to let them cool off in the kitchen. When they were cool I put them in the fridge and the next day sliced some for breakfast and put the rest in cryopacks to freeze for meals in the future. Here are some pics from earlier and yesterday Reinhard
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