Pork Loin Questions.

[Oleg]

Smoked pork loin yesterday.

4lb pork loin with bones

brined for 24hrs.:
5qrts of water
1.1 lb of salt
2oz brown sugar
2 bay leaves
some pepper

Smoked at 190-200 for 9hrs. until IT 160

Came out too salty, juicy, meat fibers a little too firm.

Any tips? I guess I was expecting something more of ham consistency.

 

[normanaj]

1.1lbs of salt is a little much.1/4-1/2 cup would've did you fine.

I generally brine pork loins for just a few hours,overnight if I know that I'm starting early.I go with an IT of 145,then wrap in foil and then a towel and into the cooler for a couple hours rest.

 

[Oleg]

I go with an IT of 145

What is your smoker temperature?

 

[normanaj]

What is your smoker temperature?

Usually between 225-250.

 

[Bearcarver]

I'll let others handle the Salt in your Brine.

I'll take the Finish Temp:
For years the USDA told us the safe Temp of Pork was 160°, and Pork Loin was always too Dry at 160°.
Then about 7 years ago, the USDA changed the Safe Temp of Pork to 145°.
I would never take my Pork Loin any higher than 150° IT, since I now know 145° is Safe.
I just make sure all pieces are at least 145° Internal Temp, and out it comes.

Bear

 

[zwiller]

Seems like ALOT of brine too. Just need enough to get it covered. Check out Pop's brine for a little more towards ham. I've since given up on brining and have started injecting. Much better results and faster.

 

[chef jimmyj]

Wow, that's a lot of salt. I too use 1/2C Kosher Salt per gallon, with an overnight soak. You can brine up to a week if you want more penetration. At this low a concentration, the salt penetrates about 1/2" a day...JJ

 

[Oleg]

Thanks everyone!
Any suggestions on a simple "vanilla" recipe for ham like pork? Here is what I have so far from combining your comments:

4lb of pork loin

brine:
1 gal of water
1/2 cup of salt
spices...
24 hrs. of brining (room temperature?)

Smoke at 250 until IT is 145

Anything else?

 

[Bearcarver]

Thanks everyone!
Any suggestions on a simple "vanilla" recipe for ham like pork? Here is what I have so far from combining your comments:

4lb of pork loin

brine:
1 gal of water
1/2 cup of salt
spices...
24 hrs. of brining (room temperature?)

Smoke at 250 until IT is 145

Anything else?

If you want to turn Pork Loin into something "Ham-Like", you could try making Canadian Bacon:
Here is my Step by Step on Canadian Bacon:
*New------Canadian Bacon

Bear

 

[Oleg]

Thank you Bear, I am going to have to study this recipe. What was the reason for bumping temperature over time vs. setting the final 190 from the beginning?

 

[Bearcarver]

Thank you Bear, I am going to have to study this recipe. What was the reason for bumping temperature over time vs. setting the final 190 from the beginning?

Don't want the Internal Temp to get to 145° too fast. I want time for it to absorb more light Smoke.

Bear

 

[Oleg]

I want time for it to absorb more light Smoke.

I see, so "light smoke" is smoke at low temperature? What is a good difference between internal temperature and smoker temperature for not too fast or too slow process?

 

[Bearcarver]

I see, so "light smoke" is smoke at low temperature? What is a good difference between internal temperature and smoker temperature for not too fast or too slow process?

No---Light Smoke is Light, as opposed to too heavy (Thick Smoke), or can't see through it.
A "Light" Smoke for a long time is Great, but a Heavy Smoke for even a short time can be Bad, as in Bitter.

As for the Temp Difference, it depends on the Meat:
If I want a lot of Smoke on my Canadian Bacon, I can just keep the Temp below 145° for as long as I feel like it, because it won't get too well done at that Temp, and when I'm tired of waiting, I'll turn it up to 170° to finish it at 145°/150°, or make it quicker by turning it to 190°. Since it was cured, I can make it take as long as I want to get done.

Bear

 

[Oleg]

Thank you Bear! I think I now need to process all info and plan my next smoking attempt! :)

 

[Bearcarver]

Thank you Bear! I think I now need to process all info and plan my next smoking attempt! :)

Check out my "Step by Step" Index.
They can cut down the learning curve.
Each one has a lot of Info specific to the type of Meat Smoked.
They're all easy to understand, with Newbies in mind when I wrote them.
I follow them too when I repeat a Smoke again & again, making very slight changes here & there.

Bear

 

[chopsaw]

since given up on brining and have started injecting. Much better results and faster.

I'm with this also for pork . Get some Tony C's creole butter . Pump the loin and let it sit over night . Smoke to 140 , let rest .

If you want to turn Pork Loin into something "Ham-Like", you could try making Canadian Bacon:
Here is my Step by Step on Canadian Bacon:
*New------Canadian Bacon

I have 12 pounds in the smoker right now following this method . You will be happy with the results I'm sure , and your family will think you're a genius .

 

[Oleg]

Check out my "Step by Step" Index.

I did and I will spend a lot more time trying to understand them. Finding a good recipe is important but to have full control of the taste I need to understand each step to modify in the future to my liking.

 

[zwiller]

I'm with this also for pork . Get some Tony C's creole butter . Pump the loin and let it sit over night . Smoke to 140 , let rest .
View attachment 378780

That reminds me to go to Walmart and pick some up. Probably in stock with the holidays ahead...

 

[Oleg]

Thank you for the tip chopsaw! Looks very moist.

 

[chopsaw]

Thank you for the tip chopsaw! Looks very moist.

It's a good way to do it while you are learning other ways . Pretty fool proof if you follow the temp advice above . Just understand that if it's not cured you cook at a higher temp . So if you use Tony's injection smoke / cook at least 225 or even higher to the internal temp you like ( at least 145 ) . Like said it's safe at 145 , just depends how you like it .