Its all Al's fault, its just too hot here lately to consider smoking. BUt I was just hungry for one. So I got a 16 lb loin.
I opened it up, cut it in to 1/3 rds, cleaned it and dryed it.
Decided to brine 1/3, cure 1/3, and still thinking on that other third. Although I did try some for supper.
Chicken fried loin, fresh blackeye'd, fresh cantaloupe, and some rice and milk gravy. It was getting late and rice was faster than mashed.
So I set about making brines after supper. Used my basic loin brine with a couple of different modifiers.
Pork Loin Brine (Pork Loin = 140 IT)
1 qt. Water
1/4t. Chipotle
1/2t. Ginger
1/3C Salt
1/2C Brown sugar
Tiger sauce
1/4t. Thyme
1C Apple cider
1/4C Maple syrup
½ T Maple extract
To both batches I added Apricots which had been macerating in Capt. Morgans for a few weeks.
The second piece I thought more a Canadian bacon or back bacon depending upon where you live. Anyway it has #1 cure added.
Since the loin will be brine curing for a couple a weeks I trussed it.
And since it will hold it shape since its trussed its over 2" That means break out the syringe!
Then I bagged and tagged the one for curing also and into the project reefer in the garage! I seem to remember Pop's saying 2 weeks and I trust him implicitly!
I am really looking forward to trying these, the brine is a bit sweet, spicy, and hot and I hope they all accentuate each other. And the apricots? A few years back I did a turkey with apricots and it was without a doubt the best smoked brined turkey ever made!
BTW can you see that full pint and a half jar on the counter behind the syringe that all apricot fruit juicy and I do love fruit juice......'Course the Capt Morgans helps it a lot to hold its intensity!.
I will post as updates occur.
I opened it up, cut it in to 1/3 rds, cleaned it and dryed it.
Decided to brine 1/3, cure 1/3, and still thinking on that other third. Although I did try some for supper.
Chicken fried loin, fresh blackeye'd, fresh cantaloupe, and some rice and milk gravy. It was getting late and rice was faster than mashed.
So I set about making brines after supper. Used my basic loin brine with a couple of different modifiers.
Pork Loin Brine (Pork Loin = 140 IT)
1 qt. Water
1/4t. Chipotle
1/2t. Ginger
1/3C Salt
1/2C Brown sugar
Tiger sauce
1/4t. Thyme
1C Apple cider
1/4C Maple syrup
½ T Maple extract
To both batches I added Apricots which had been macerating in Capt. Morgans for a few weeks.
The second piece I thought more a Canadian bacon or back bacon depending upon where you live. Anyway it has #1 cure added.
Since the loin will be brine curing for a couple a weeks I trussed it.
And since it will hold it shape since its trussed its over 2" That means break out the syringe!
Then I bagged and tagged the one for curing also and into the project reefer in the garage! I seem to remember Pop's saying 2 weeks and I trust him implicitly!
I am really looking forward to trying these, the brine is a bit sweet, spicy, and hot and I hope they all accentuate each other. And the apricots? A few years back I did a turkey with apricots and it was without a doubt the best smoked brined turkey ever made!
BTW can you see that full pint and a half jar on the counter behind the syringe that all apricot fruit juicy and I do love fruit juice......'Course the Capt Morgans helps it a lot to hold its intensity!.
I will post as updates occur.
