First attempt at a pork loin.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

hamrhead1971

Smoking Fanatic
Original poster
Nov 30, 2014
661
59
Central Louisiana
I wasn't happy with the Cajun injector so I stepped up to a MES 40 Gen 1. While trying to decide what to do first in the new toy, I came across Bears apple pork loin. Sounded good, but let's try something different.

only using half, just in case.

hmmm, let's try pineapple and some sliced cherries. Then rolled it, sprinkled with Jeff's rub, wrapped and set in fridge overnite.

no explanation needed here!

in the smoker at 220°. Notice how clean the walls are? We won't be seeing that anymore.
 
Looks like your off and running. 

popcorn.gif


Happy smoken.

David
 
Ok, I learned a few things today.
1. Bacon only needs a couple hours of smoke, MAX. It was too strong and it also stopped the smoke from getting to the loin.
2. Rub, roll and wrap the night before. Unwrap, add pineapple and cherries while the smoker is heating. The cling wrap was full of juice this morning. Pineapple pieces drained out overnight.
3. As per the missus, don't be stingy with the cherries.
 
cherry could have been the culprit. cherry is very very smoky wood. Maybe go straight apple. I love apple on pork and have never had it too smokey. But, I like smokey. could just be me.
 
cherry could have been the culprit. cherry is very very smoky wood. Maybe go straight apple. I love apple on pork and have never had it too smokey. But, I like smokey. could just be me.
It could be, Timber. Next time I will try just apple pellets with no bacon.
 
Is that thick cut bacon? Might want to try cheap thin cut next time if you plan on using bacon at all. 

When just wrapping the pork you may find juices in the plastic as it could be the protein leaking out but pretty sure the pineapple and the cherries contributed.

While I don't like applewood smoked bacon I do like apple smoke on pork. Go figure.

Good luck on your next smoke.

dave
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky