36 hours ago I put a piece of a loin in a ziploc full of some sweet brine.
Pork Loin Brine (Pork Loin = 140 IT)
1 qt. Water
1/2C Brown sugar
1C Apple cider
1/4C Maple syrup
½ T Maple extract
Removed it, patted it dry, set under the fan. Noticed it was sort of limp so I went ahead and tied it up. while the Pellicle was forming. Note the fat cap is still on, that is because I like it! Then I rubbed it with Kosher Salt, Ancho chili powder and light brown sugar. Then I remembered to take a picture. LOL
Lets talk MES40 upgrades while throwing the meat in there.
This is now, can you find Waldo?
Lets talk chip trays, I would like to thank Masterbuilt for there great help.
Look at the size of the chip tray! Look at the size of the chip tray in my MES30!
MES sent me a retrofit. Check it out.
Nice huh? Well check out the difference.
OK, Last retro picture, you think that size doesn't count? Well in a chip tray....LOL
Notice below the complete burn on the chips.
Ok, so I lied.... also check out my heat sink! Now that baby does make a major difference in recouping heat loss and temp. stabilization.
I am not promoting JC's was trying to show the perfect TBS arising. Sweet!
BTW it really doesn't use that many wood chips because........... I regulate the vent!
OK back to the loin...... I'll let you know exactly how it all works out.
Be back as supper develops! Have a great afternoon and remember......... I am smelling smoke!!