Smoked and Cured Pork Loin with a Whiskey & Orange Glaze
Smoking and Curing a Pork Loin with Pop's Brine, and topping with a Whiskey Orange Glaze.
Pop's Brine
Mix the following ingredients with one gallon of water.
1/3-1 Cup of Kosher Salt
1 Cup White Sugar
1 cup Brown Sugar
1 Tablespoon Pink Curing Salt
1 Tablespoons Pickling Spice
3 Bay Leaves
Whiskey-Orange Glaze
2 cups Orange Juice
1/2 cup Whiskey
1 cup Brown Sugar
2 whole Star Anise
1 Cinnamon Stick
1 teaspoon Hot Red Pepper Flakes
2 table spoons Butter
Mix the brine together and whisk until all sugar and salt particles are completely dissolved in the water. Immerse pork loin in the brine for 11-14 days in a non reactive container. For better results inject pork loin with cure solution.
After pork loin has been cured remove from solution. Rinse well with cold water. Dry pork loin off with paper towels, and allow to complete dry out by placing the chicken in the refrigerator for at least an hour, or overnight.
Place the orange juice, whiskey, brown sugar, star anise, cinnamon, 1 teaspoon cloves, and pepper flakes in a nonreactive saucepan. Boil over high heat until thick, syrupy, and reduced by half. Strain the glaze into a bowl.
Smoke pork loin at 225 degrees using Apple and Hickory wood for 2 hours. After 2 hours increase temperature to 325 degrees and brush with the whiskey & Orange Glaze. Continue to smoke until internal temperature of pork loin reaches 147-150 degrees.
Cover pork with foil and allow to rest for 20-30 minutes. Slice and brush with whiskey-orange glaze. Enjoy!
Smoking and Curing a Pork Loin with Pop's Brine, and topping with a Whiskey Orange Glaze.
Pop's Brine
Mix the following ingredients with one gallon of water.
1/3-1 Cup of Kosher Salt
1 Cup White Sugar
1 cup Brown Sugar
1 Tablespoon Pink Curing Salt
1 Tablespoons Pickling Spice
3 Bay Leaves
Whiskey-Orange Glaze
2 cups Orange Juice
1/2 cup Whiskey
1 cup Brown Sugar
2 whole Star Anise
1 Cinnamon Stick
1 teaspoon Hot Red Pepper Flakes
2 table spoons Butter
Mix the brine together and whisk until all sugar and salt particles are completely dissolved in the water. Immerse pork loin in the brine for 11-14 days in a non reactive container. For better results inject pork loin with cure solution.
After pork loin has been cured remove from solution. Rinse well with cold water. Dry pork loin off with paper towels, and allow to complete dry out by placing the chicken in the refrigerator for at least an hour, or overnight.
Place the orange juice, whiskey, brown sugar, star anise, cinnamon, 1 teaspoon cloves, and pepper flakes in a nonreactive saucepan. Boil over high heat until thick, syrupy, and reduced by half. Strain the glaze into a bowl.
Smoke pork loin at 225 degrees using Apple and Hickory wood for 2 hours. After 2 hours increase temperature to 325 degrees and brush with the whiskey & Orange Glaze. Continue to smoke until internal temperature of pork loin reaches 147-150 degrees.
Cover pork with foil and allow to rest for 20-30 minutes. Slice and brush with whiskey-orange glaze. Enjoy!
