Hi All,
Just wanted to share my 2nd CB experience. A 5# piece of pork loin from the end with the dark meat.
Dec 3 I cured it. 1tsp cure, 1% Salt 2% brown sugar 1% black pepper 0.5% garlic powder. Cured until Dec 22, a bit long.
Rinsed and dried in fridge until Dec 24th then smoked at 125ish for 5-6 hours. It had an IT of 90F at that point so I raised the smoker temp to 200F for an hour. Still only IT of 124F but I had to pull it off. Into fridge and then on Christmas day I cheated and put it in the oven at 225 trying to get to 140F.
In my smoked rib roast coma (post for another time) I forgot it and it hit IT of 160F. Rest for a few days in fridge then cut in half and put into ziploc bags in fridge. I was a bit unsure if I screwed anything up so I held off eating any until yesterday. I am still alive so I guess I am good!
Smoke is great. On my first attempt I smoked too hot and hit 140F in about 3 hours and not enough smoke. Next time I will hold off on the pepper and garlic until the cure is finished. I do not think it penetrated much and was rinsed after the cure.
In cure
Smoked
Halved
Thanks for looking!
Just wanted to share my 2nd CB experience. A 5# piece of pork loin from the end with the dark meat.
Dec 3 I cured it. 1tsp cure, 1% Salt 2% brown sugar 1% black pepper 0.5% garlic powder. Cured until Dec 22, a bit long.
Rinsed and dried in fridge until Dec 24th then smoked at 125ish for 5-6 hours. It had an IT of 90F at that point so I raised the smoker temp to 200F for an hour. Still only IT of 124F but I had to pull it off. Into fridge and then on Christmas day I cheated and put it in the oven at 225 trying to get to 140F.
In my smoked rib roast coma (post for another time) I forgot it and it hit IT of 160F. Rest for a few days in fridge then cut in half and put into ziploc bags in fridge. I was a bit unsure if I screwed anything up so I held off eating any until yesterday. I am still alive so I guess I am good!
Smoke is great. On my first attempt I smoked too hot and hit 140F in about 3 hours and not enough smoke. Next time I will hold off on the pepper and garlic until the cure is finished. I do not think it penetrated much and was rinsed after the cure.
In cure
Smoked
Halved
Thanks for looking!
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