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Smoked Peppered Pork Loin

post #1 of 5
Thread Starter 

Did a small pork loin couple weeks ago for my road trip to KY this weekend. Normal liquid brine cure, rubbed down with black pepper before smoking.

 

Loin is a small one.

 

 

 

post #2 of 5

LOOKS GOOD ! WHAT TEMPS SMOKER & FINAL INTERNAL?

post #3 of 5
Thread Starter 

Simple brine.

 

4 cups water

1/4 cup kosher salt

2 T pickling spice

course black pepper

1/4-1/2 cup apple butter, to your taste

 

Mix all together until salt is dissolved and apple butter is mixed.

 

Soak your small 1.5lb loin in the brine for 6-8 hours covering completely in the brine, fridge.

Rinse lightly, pat dry (loin will be sticky from apple butter) apply course black pepper.

Smoke with apple smoke @225 until you have a meat IT of 140-145. Do not foil, rest on wire rack until cool, cover with towel and fridge overnight.

 

Easy peasy

post #4 of 5

Awesome looking tender. Thanks for the views and the simple receipt.

 

PM sent

 

Larry

post #5 of 5
Very tasty looking! Love the color. Great job-thanks for posting, David.
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