Its just been too hot and too busy around here. WHY can't we get stuff done in the winter when there are less bugs and the temp is 23 degrees cooler?
BUT......Pork loins were on sale last week, I cut a whole one in 1/3's. One for back bacon, or Canadian bacon. One for this smoke and the third was for fun. The cured piece is still in the reefer.
Reader's digest version, I brined the piece of loin in my normal Pork brine for 5 days. No cure, its a pork brine.
Pork Loin Brine (Pork Loin = 140 IT)
1/2C Brown sugar
1/2C White sugar
1C Apple cider
1 T Maple extract
Or something like that.....LOL
Pulled it out the reefer this AM, rinsed, and patted dry. I tied it up, is that still considered trussing? Then put the fan on it to form that all important pellicle.
Preheated the smoker after the pellicle formed, I lit the AMPs tray and loaded the tray with pecan shells.
One hour in the smoker at 275 vent wide open
Reduced the temp to 175, and let that puppy smoke! Using the IT regulated by the chamber temp, I maintained the smoke for about 5.5 hours. The last hour I brushed it down with homemade peach jelly.
Ain't it pretty?
Forming a pellicle makes all the difference! So it rested for a little while.
That picture just really doesn't do it justice........
And the Bear view.......
Brined peach glazed pecan smoked pork loin, French cut green beans, sweet taters with maple syrup and peaches, fresh Cantaloupe, and summer pickles.
Just an amazing meal. Wish I could share with all of you.