My Loins Are Pretty! (with 8 pics of Q-View)

Discussion in 'Pork' started by princess, May 25, 2011.

  1. princess

    princess Smoking Fanatic

    My return to my smoker this weekend inbolved an 8lb loin and the Spicy Rub recipe from the wonderful Ruhlman/Polcyn book, Charcuterie.

    First thing was to mix up a double batch of the dry rub:


    Oh WOW did it smell good.

    Then, I trimmed up my loins into two beautiful four pounders:


    I rubbed up each one, nice and thickly coated:


    Then, using my new Vaccum Sealer (OMG I love it SOOoooo much!!)  I packed them up and popped them into the fridge for two days.


    I turned them 2x a day, but with the vaccum sealer, I don't know that it was neccesary (or if it even did any good)

    Sunday afternoon, I fired up the smoker to a nice hot 250, loaded it with hickory, and took my pretty babies out of the wrappers. They came out of the fridge at a nice 36 degrees (according to the internal probes)


    At 145 and 148, I pulled them. Took about two hours.  The smell alone was enough to make the Darling Husband come running! :)


    The rub had dried into a tasty spicy crust:


    I let them sit for about 15 minutes, but then I just could NOT stand it any more;


    So *very* good and tasty.  Between me, Darling Husband and his cadre of friends, that 1st four pounder was toast!! The second roast got "fridged" and I think Darling Husband is skinny slicing it for sammies this week while I am in California for work.

    Thanks for peeking!!

  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Very nice smoke Princess,Your "Darling husband" is a lucky man!  [​IMG]

    145º seems to be the new temp for pork.

    Thanks for sharin'[​IMG]
  3. princess

    princess Smoking Fanatic

    Well, I'm sure a lucky girl to have him, and if good food helps keep him around, I'm happy to oblige!!  The book suggests a scandalously low 140, but that's still a little low for me. They did rise another 3-4 degrees out of the smoker.  

    Thanks for looking!

  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks delicious!!

  5. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Got My Attention!!!

    Your Husband better appreciate all your hard work...I Would!

  6. venture

    venture Smoking Guru OTBS Member

    140 would be even better.  Even the USDA is reducing to science based levels for intact pork muscle meat.  Looks good.

    Good luck and good smoking.
  7. 2bears

    2bears Smoke Blower

    What temp you running the smoker to get the loins at 145 in 2 hours?

    What kind of smoker?

    BTW they look great !!!
  8. princess

    princess Smoking Fanatic

    250 - 275 degrees, slender loins, trimmed of almost all visible fat, close to the heat/smoke source in a propane fired 38" Weston.

    And thank you!  :)

  9. princess

    princess Smoking Fanatic

    I hear ya, Venture, but until Albert Einstien himself drops from the sky to calibrate my thermometers, I'll continue to err on the side of caution as long as I am feeding my family pork from a grocery store case.



  10. princess

    princess Smoking Fanatic

    Thanks, Todd!! (He appreciates that A-MAZ-N too!!)  WOW does it work great when I want low and slow!!  We used it in the grill when the Weston venturi was down. :)  It got us through...


  11. princess

    princess Smoking Fanatic

    Thanks, Craig!! :)

  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great start to your phenomenal return!!!!

    Love your loins!

    As they say in this area---"They look Nice'n Choooosy".

  13. princess

    princess Smoking Fanatic

    Chooooosy... I like the sound of that!! :)

    MY next plot and plan is a low-sugar jerky or beef stick for my friend who is diabetic.  Got any good ideas, Bearcarver?  :)
  14. hardslicer

    hardslicer Smoking Fanatic

    I love pork loin.....and those look fantastic.....nicely done and thanks for the pics!  [​IMG]
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    My "Unstuffed Beef Sticks" (in my Signature below) are great, and I never add sugar. I guess there is a small amount of sugar in the TQ that I use, but that's all. I never taste it & my DIL has Diabetes #1, and she loves them.

    You could stuff them too. I make them unstuffed, because I get better smoke flavor that way.

    You could adjust the amount and use cure #1, and leave everything else alone, but you might want to add salt, because of losing some salt from not using the TQ.

    I never taste any salt or sugar in it, when I follow my step by step exactly.

  16. princess

    princess Smoking Fanatic

    Thank you!! I was pretty pleased with them.  And that rub, from Charcuterie?  Ooooh.... good stuff.
  17. princess

    princess Smoking Fanatic

    So many of the recipes I have found call for honey, brown sugar and/or katsup (which is sugary too) and I just want a good BEEFY flavor.  I may just have to do several small test-batches with safe chemical levels and try them out on the boys.  I have those buckets of #1 and #2 you know!! Ha-ha!!

    I'm sure they'll hate EVERY minute of being my guinea pigs!!


  18. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Outstanding Princess!! As always
  19. scarbelly

    scarbelly Smoking Guru OTBS Member

    Princess you loins look great. So glad you are back. Where are you in CA this week.

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