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~2wk cured ~5lb boneless pork loin

Hamdrew

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Joined Jan 17, 2021
Only my third smoke on this new chargriller smokin champ, which was apparently assembled by a bunch of jabronis. must be karma for losing so many tools during a move this summer


pretty much pops brine for the most part, havent been into curing too long. smuckers grape jelly instead of honey (wish I used Welch's, smuckers is too sweet), one really good scorpion from this season and a little 5 spice in the brine, one more and a little more in the rub. thats about it for fancy stuff.

hickory and cherry, gauge was reading ~325* and a ~105min cook time for a ~5lb loin lined up with it. Real cold here today but not too windy. Honestly thought the gauge/seal (i.e. mostly tightening/rescrewing i had to do) was off as I like loin rare-medrare. Spritzed after 1hr and the thermometer hadnt budged (starts at 120*), 45min later was ~155*. Hoped I'd at least shocked it a little, brushed with my finishing sauce and flipped twice over a few minutes. Pulled and wrapped right after the last glaze for ~30min then sliced off a chunk for tonight's sandos before throwing the rest back in the cooler for a little while longer.

after slicing tossed with a tiny bit of finishing sauce and tiny bit of boar's head sandwich oil/dressing(?whatever it's called)


chips are just guerrero flour tortillas dusted with mostly cavenders (for best results, remove seasoned future-chips and separate all that leftover seasoning that settled. add a little egg yolk and that leftover seasoning, re-toss) , fried in a half-inch or so in palm oil. meant to use corn oil being such a small amount necessary- I'm not THAT broke right now! :emoji_joy: ~325-350*F or med-low to med heat on the stove, i use my 3gal stockpot inside but like using a 5gal stockpot on a propane burner outside when cooking for plenty. Anyways, ~345*F or whatever, grab a stack of seasoned chips. with your non dominant hand and be prepared to quickly deal them into the pot. once the surface is covered (should only take a few seconds), stir them for a few seconds with your basket and pull when they start to puff. season again if you like. not pictured was a real good greek salad and a tzaziki thickened up with cream cheese i made for the chips.



[rendering the ~1lb of mostly fat trim with some king oscar mediterranean sardines, ovendried cherry tomatoes from last seasons monsters, and dusty cans from the pantry for a delicious bolognese-ish "red gravy". That and the ham/bacon should make for a nice pizza sub on Tuesday. smoking a turkey tomorrow (probably on the WSM but i do need practice with the new one.. we'll see) which might end up on that hoagie too]
 

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Hamdrew

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Joined Jan 17, 2021
Sliced up the rest today. Most work I had to do to it yet for $1.19/lb loin (boneless!).


Portioned out a half pint of that meat "red gravy" too for tonight's hoagies and maybe a little macaroni (i like shells myself) as a side in the next couple weeks.

Pineapples were 80c so it might very well be a hawaiian pizza hoagie. little hot mustard and maybe some pickled hot banana peppers. That gravy's 100% strong enough to stand up to the flavor, real sardine and thyme heavy
 

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