Hi,
Porkloin looked good at the costco so I picked one up for back bacon.
I didn't trim just cut into 3 pieces. 2 pieces went into wet cure for 7 days and 1 piece rubbed with simple rub for same day dinner.
Hot smoked in weber kettle with hickory chunks and about 2 hrs later internal temp hit 145F.
Glazed with SBR sweet n spicy.
Rested for about 20 minutes, sliced and served with simple spaghetti. Delicious.
After 7 days, two pork loins were removed from the cure and soaked in cold water for 2 hrs. 1 left plain and 1 rubbed with yellow mustard and cracked black pepper.
Hot smoked in WSM with cherry and hickory chunks. Took about 2 hrs till inner temp reached at 145F.
Resting on the counter top and smells so good. I will let those two loins relaxing in fridge for few days before I slice them up.
I carved up the end bits just before they go into fridge as I could't wait. Taste so good. I like the pepper one better.
Thanks for reading!!!
Porkloin looked good at the costco so I picked one up for back bacon.
I didn't trim just cut into 3 pieces. 2 pieces went into wet cure for 7 days and 1 piece rubbed with simple rub for same day dinner.
Hot smoked in weber kettle with hickory chunks and about 2 hrs later internal temp hit 145F.
Glazed with SBR sweet n spicy.
Rested for about 20 minutes, sliced and served with simple spaghetti. Delicious.
After 7 days, two pork loins were removed from the cure and soaked in cold water for 2 hrs. 1 left plain and 1 rubbed with yellow mustard and cracked black pepper.
Hot smoked in WSM with cherry and hickory chunks. Took about 2 hrs till inner temp reached at 145F.
Resting on the counter top and smells so good. I will let those two loins relaxing in fridge for few days before I slice them up.
I carved up the end bits just before they go into fridge as I could't wait. Taste so good. I like the pepper one better.
Thanks for reading!!!
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