Ok guys, I'll share one of my recipes, I just joined the forum yesterday.
Sometimes the supermarket has whole boneless pork loins on sale for $1.99 per pound. Now that's a great price for an excellent hunk of meat. I'll usually buy three of them and use this recipe:
Cut the loins into 3 pieces each, so each segment is about 6 to 8 inches long.
In a large bowl mix brown sugar and kosher rock salt 50/50. You will need enough to completely coat all the meat's surfaces. Stir in garlic powder and coarse black pepper to the mix, in the amounts to suit your personal preference.
Completely coat the pieces of pork with the mixture and firmly pat down the mix onto the meat so as much as possible sticks. Then carefully put the meat in a large, deep pot, standing each piece on end, and packing them fairly tight together, in two layers.
Carefully and slowly add cold water to the pot to completely cover the meat. You don't want to wash off the coating. Cover the pot and put it in the fridge for 2 or 3 days. This slowly dissolves the coating and penetrates the meat with salt, sugar & spice.
I normally use hickory or mesquite chips for the smoke. During the smoking process, I will only add chips 3 or four times, you don't want to over-smoke it.
Wipe off, do not wash off, all of the excess salt and sugar, or the results will be way too salty. Pat the meat dry with paper towels. Then put the meat in your smoker on racks, with several inches between each piece, and fire that sucker up.
Set the smoker to no more than 225f, if you're in no hurry, 210f is better. Stick a probe thermometer dead center in the biggest piece. When it reads 165 - 170, its done.
Remove from the smoker and eat one or two of these right away. Cut into pork-chop thick slices, the smoke ring will be quite visible, and they are excellent as they are, or with any kind of BBQ or fancy topping sauce you care to use.
Wrap up and put the extras pieces in the freezer, they keep very well. They also make great Christmas presents for your friends who are challenged in the Smoker Arts.
Cheers!
Greg
Sometimes the supermarket has whole boneless pork loins on sale for $1.99 per pound. Now that's a great price for an excellent hunk of meat. I'll usually buy three of them and use this recipe:
Cut the loins into 3 pieces each, so each segment is about 6 to 8 inches long.
In a large bowl mix brown sugar and kosher rock salt 50/50. You will need enough to completely coat all the meat's surfaces. Stir in garlic powder and coarse black pepper to the mix, in the amounts to suit your personal preference.
Completely coat the pieces of pork with the mixture and firmly pat down the mix onto the meat so as much as possible sticks. Then carefully put the meat in a large, deep pot, standing each piece on end, and packing them fairly tight together, in two layers.
Carefully and slowly add cold water to the pot to completely cover the meat. You don't want to wash off the coating. Cover the pot and put it in the fridge for 2 or 3 days. This slowly dissolves the coating and penetrates the meat with salt, sugar & spice.
I normally use hickory or mesquite chips for the smoke. During the smoking process, I will only add chips 3 or four times, you don't want to over-smoke it.
Wipe off, do not wash off, all of the excess salt and sugar, or the results will be way too salty. Pat the meat dry with paper towels. Then put the meat in your smoker on racks, with several inches between each piece, and fire that sucker up.
Set the smoker to no more than 225f, if you're in no hurry, 210f is better. Stick a probe thermometer dead center in the biggest piece. When it reads 165 - 170, its done.
Remove from the smoker and eat one or two of these right away. Cut into pork-chop thick slices, the smoke ring will be quite visible, and they are excellent as they are, or with any kind of BBQ or fancy topping sauce you care to use.
Wrap up and put the extras pieces in the freezer, they keep very well. They also make great Christmas presents for your friends who are challenged in the Smoker Arts.
Cheers!
Greg
