rubbed down with 1 tbs of tender quick, and a tsp of sugar...........as a dry brine............this is a 1lb piece of pork loin........cured for 7 days.......i know.......abit long for only 1 pound......it just werked out that way...........soaked it........changing water out couple times.......then slice a bit off to fry up and see if its where i wanted it to be.......since its my first.........like i had a clue......this shot is the loin after soaking, and a bit sliced off
after wiping it dry......i let it set in the fridge, uncovered for 48 hours.......i know.......should only be 24.......but yesterday, was having problems with my cold smoke.......those pics in another thread under cheese.........this morning coated/rubbed it down with resturant grind CBP.......
smoked it at 235 for 3 hours......smoked to temp.......outside temps 21*.....used hickory..........took it off at internals of 160
let it set abit........then sliced for tonites supper
then i sliced up some smoked swiss i did last weekend
put it on some broiler toasted chibada buns..........put under broiler.......to melt cheese..........
guess you will have to stay tuned for my pic of the finished product
after wiping it dry......i let it set in the fridge, uncovered for 48 hours.......i know.......should only be 24.......but yesterday, was having problems with my cold smoke.......those pics in another thread under cheese.........this morning coated/rubbed it down with resturant grind CBP.......
smoked it at 235 for 3 hours......smoked to temp.......outside temps 21*.....used hickory..........took it off at internals of 160
let it set abit........then sliced for tonites supper
then i sliced up some smoked swiss i did last weekend
put it on some broiler toasted chibada buns..........put under broiler.......to melt cheese..........
guess you will have to stay tuned for my pic of the finished product
