Brine Cured Blade End, Center Cut, Pork Loin Roast ~ Foamheart

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foamheart

Gone but not forgotten. RIP
Original poster
OTBS Member
I have I done this before with huge success. Basically when the butcher puts pork chops on sale, this time 1.49/lb. I get them to just divide the loin into 4 pieces. They do less work and I am a happy camper. Its my favorite piece of meat when I get one done perfectly.  I have like 3 or 4 q-views of these already up here. I ddid one today for Fathers day. A bit too much cure, and a bit too much smoke. I seem to have started acting like my Mom, she loved smoked foods but she liked 'em lightly smoked not harsh.

Well lets start this.

This is what I am starting with,


Just a hunk a pork chops. But let me 'splain some things. Make sure and either cut or crack the vertabra joints before you do anything else.

 

Also notice I removed the thin bone pieces attached to each vertabra off the top. This make slicing individual chops much easier and impresses folks with their size.


See how clean all that meat now looks with that waste bone removed. A this point you can truss the meat or french the bones if you like also.

You build your brine, cool and add the cure, in go the chops. I'll list my pork brine below.


Two days and its out, washed dried and left uncovered in the reefer overnight. Note that deep red color and you'll be able to feel the former texture.


Then I learned for a friend here, ALL meat appreciates a little drying to bring up the peliclle. Dried about an hour. And I had pulled it from the reefer about 2 hours before cooking.


Meat in the smoker at 275 degrees, vents closed.


I loaded and lite the Aux. Pellet smoker (From Todd and Rhonda).


Approx 60 mins in, regulate the vent, reduce the box temp to 220, insert probe & add the pellet tray. Meat was about 80 IT, perfect.

Three hours into the smoke.


Its looking Happy Happy!

About 6 hours in at 143 IT, a bit too much smoke, was hickory and apple. AND a little hickory goes a long way!


Allow to rest I try to rest till a 10 degree temp drop. BTW it traveled after being pulled at 143 to 147 before cooling.

And Woot there it is............



I am sorry, I turned my back and it started evaporating.


Great meal, delicious, juicy seasoned perfectly, just a bit too much cure and smoke, but no one complained.

BTW this is why I smoked (like I needed a reason!)


My Pop, a 92 year old WWII Veteran. And I do appreciate every day. But I won't get mushie.
 
Kevin that looks great,I find myself going lighter on the smoke points

Richie
 
 
Great thread Kevin!

The roast looks fantastic!

Congrats on making the carousel!

Point!

Al
Thank you sir, But a previous smoke looks so much better! 


AND it had just the right amount of cure, just look at that loin defination! 


Oh they are all deliciously juicy & tender, but I just keep trying for perfection, I just don't smoke 'em enough. That's something I should correct.
 
 
Looks great!  I make those roasts a lot...they give them away here.  Haven't cured one in a while but I'll get to that soon! Point for sure!

-Chris
Seriously I like the brined, I tried adding cure once when I was in a hurry and hoped the addition of the cure would enhance the brine migration within the tissue. Now I do it regularary. And I like that little hammy taste without being overwhelming.

Thanks sir.
 
Looks great Foam.

Cant wait till I can get whole loins on sale again
 
 
LoOove smoked pork chops.  Yours look delicious too!  Points for sure!
If you have not tryed one yet, you need too! I swear I don't know now how anyone would eat unbrined pork! LOL  I wonder if that could be genetically enhanced?

Buck and a half a pound, you can fancy it up as much as you want and people act like you're a master chef. LOL  I was more impressed with the jello mold coming right out the mold. LOL

Thank you sir.
 
 
Kevin that looks great,I find myself going lighter on the smoke points

Richie
You know I think you've got to get to a point where smoking is just no big deal before you start noticing that less is sometimes mo' better.

I am sitting here watching the College World Series and wondering if I would settle for something unbrined  for supper for the game tonight. LOL We just get to be perfectionists, we know what we can do and how it tastes best, will we settles for less to have it more. <Right now though ham & cheese poboys is sounding a lot simpler. 

And thank you Richie!
 
 
Looks great Foam.

Cant wait till I can get whole loins on sale again
That is only 6 bones. Its about 1/4 plus a little since its the middle section.If it wasn't for the brine time I would be eating a LOT more of these.  And I remenber seeing you cooking a bunch of cured pork chops. I have even brine cured and stuffed chops, but I didn't get my cure timing just right then either. I should back off the cure and the time more than I did. I mean its always something, one silly variable that makes all the diffrence. 

Its why we keep trying and its why we all need stretch pants.....LOL
 
It has been pointed out I didn't include my brine, its just a sweet pork brine.

Pork Loin Brine    (Pork Loin = 140 IT)

1 qt.                       Water

1/4t.                      Chipotle

1/2t.                      Ginger

1/3C                       Salt

1/2C                       Brown sugar

1/2C                       Cane sugar

                 Tiger sauce

1/4t.                      Thyme

1C                          Apple cider

1/4C                       Maple syrup

½ T                        Maple extract

& some cure
 
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Looks good
But with it that thick wouldn't it need more than 2 days to cure or doesn't matter because you are hot smoking it
 
Great looking chops Foam!  Excellent thread and smoke!  Hope you weren't watching LSU tonight.  
icon_sad.gif


Mike
 
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Looks good
But with it that thick wouldn't it need more than 2 days to cure or doesn't matter because you are hot smoking it
I wasn't trying to cure it really. I was trying for a slight hammy flavor in the outside layers, but mostly using the cure to speed up the infiltration time of the brine.

I read somewhere long ago it helped. Now I just like that slight hammy taste. And yes, you are right were I trying for hamification I would have injected and probably gone for 2 weeks. This is the schedule I normally use when brine/wet curing with Pops cure.

“Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.)   If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.”
 
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Great looking chops Foam!  Excellent thread and smoke!  Hope you weren't watching LSU tonight.  
icon_sad.gif


Mike
Thank you sir, I do believe they beat themselves and I also believe it was the best team. Every team has a story, but a 54 to 4 season is ridiculious. The winning streak is inpressive but 54 to 4 season. That's unbelievable!

Now FSU and LSU have been bloodied, ( embarassed is more the right word)! Might be a tuff game Wednesday. Poche's worth is going to drastically change one way or the other.

So whatcha cookin for the game?
 
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Thank you sir, I do believe they beat themselves and I also believe it was the best team. Every team has a story, but a 54 to 4 season is ridiculious. The winning streak is inpressive but 54 to 4 season. That's unbelievable!

Now FSU and LSU have been bloodied, ( embarassed is more the right word)! Might be a tuff game Wednesday. Poche's worth is going to drastically change one way or the other.

So whatcha cookin for the game?
I did some wings on the kettle with the vortex yesterday, and I've got a whole chicken and a Tri Tip going today!  

LSU did get embarrassed, but boy did they buck up!  I am very impressed by the entire effort!

Mike
 
 
I did some wings on the kettle with the vortex yesterday, and I've got a whole chicken and a Tri Tip going today!  

LSU did get embarrassed, but boy did they buck up!  I am very impressed by the entire effort!

Mike
Its a shame they don't get more than a day to rest before the championship starts.

But the last two games were something to see.
 
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