Had a nice big loin in the freezer that needed to be used.
Decided to try some CB. Doing my homework on this site, it seemed Pops Brine was the way to go.
I put the whole thing in a container, fully submerged for about 7 days, checked it and it wasn't brined through. It was pretty thick, and I left a nice fat cap on it. I like my pork fat.
Cut it in half and left it for another 14 days.
Put it in the Luhr Little Chief, plugged it in, lit one row of my AMNPS, and let her go for 8 hrs.
120 in the center, so I put it in the oven 250 deg. for another hour, jumped up to 155 deg. and let rest. Before smokin'
After
Hey someone was sampling!
Warmed some up, some lettuce and mayo, Mmmmmm! Absolutely delicious, and melt in your mouth.
I am "Totally hooked on this stuff"!
Perfect sweetness and smoke!
Decided to try some CB. Doing my homework on this site, it seemed Pops Brine was the way to go.
I put the whole thing in a container, fully submerged for about 7 days, checked it and it wasn't brined through. It was pretty thick, and I left a nice fat cap on it. I like my pork fat.
Cut it in half and left it for another 14 days.
Put it in the Luhr Little Chief, plugged it in, lit one row of my AMNPS, and let her go for 8 hrs.
120 in the center, so I put it in the oven 250 deg. for another hour, jumped up to 155 deg. and let rest. Before smokin'
After
Hey someone was sampling!
Warmed some up, some lettuce and mayo, Mmmmmm! Absolutely delicious, and melt in your mouth.
I am "Totally hooked on this stuff"!
Perfect sweetness and smoke!