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

[princess]

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!!

-Princess

 

[raptor700]

Very nice smoke Princess,Your "Darling husband" is a lucky man! 

145º seems to be the new temp for pork.

Thanks for sharin'

 

[princess]

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!

-Princess
 

Very nice smoke Princess,Your "Darling husband" is a lucky man! 

145º seems to be the new temp for pork.

Thanks for sharin'

 

[fpnmf]

Looks delicious!!

  Craig

 

[tjohnson]

Got My Attention!!!

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

Todd

 

[venture]

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.

 

[2bears]

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

What kind of smoker?

BTW they look great !!!

 

[princess]

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!  :)

 

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

What kind of smoker?

BTW they look great !!!

 

[princess]

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.

:)

-Princess

 

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.

 

[princess]

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...

-Princess

 

Got My Attention!!!

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

Todd

 

[princess]

Thanks, Craig!! :)

 

Looks delicious!!

  Craig

 

[Bearcarver]

Great start to your phenomenal return!!!!

Love your loins!

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

Bear

 

[princess]

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?  :)
 

Great start to your phenomenal return!!!!

Love your loins!

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

Bear

 

[hardslicer]

I love pork loin.....and those look fantastic.....nicely done and thanks for the pics!  

 

[Bearcarver]

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?  :)

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.

Bear

 

[princess]

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

I love pork loin.....and those look fantastic.....nicely done and thanks for the pics!  

 

[princess]

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!!

:)

 

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.

Bear

 

[alelover]

Your loins are pretty there Princess.

They look nice and moist.  Your hubby's a lucky guy. I have a jerky recipe that came out really well that is real low on the sugar. You could even reduce it and I think it would still be great.

http://www.smokingmeatforums.com/forum/thread/105990/my-first-beef-jerky-step-by-step-q-view

 

[realtorterry]

Outstanding Princess!! As always

 

[scarbelly]

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