Pork Loin Questions.

[schlotz]

Point of reference re:brine For a 8-9#butt, I brine for ~15 hours using 1/2 - 2/3 cup of salt, 8 ozs molasses and 2 quarts of water, all in a 2.5 gallon zipLok bag placed in the FRIDGE (never at room temp!). Yup, the 1 lb of salt was way too much.

 

[Oleg]

8-9#butt, I brine for ~15 hours using 1/2 - 2/3 cup of salt, 8 ozs molasses and 2 quarts of water

ok, 2 quarts of water = 4lb of water + 8lb of pork = 12lb
1/2-2/3 cups of salt is about 7oz.

Therefore salt to weight ratio is 1/25?

 

[Oleg]

No---Light Smoke is Light, as opposed to too heavy (Thick Smoke)

Hi Bear, my smoker has attached smoke generator. Can I set the temperature at 190 from the beginning and put few chips so I do not generate thick smoke?

 

[schlotz]

ok, 2 quarts of water = 4lb of water + 8lb of pork = 12lb
1/2-2/3 cups of salt is about 7oz.

Therefore salt to weight ratio is 1/25?

A ratio might be ok. I would probably use a tad less that 1/2 cup of salt (maybe 1/3c plus a smidge extra), with the same amount of water but lower the amount of time in the brine. Maybe 6-8 hours max.

 

[Bearcarver]

Hi Bear, my smoker has attached smoke generator. Can I set the temperature at 190 from the beginning and put few chips so I do not generate thick smoke?

If you can get your smoke generator to put out a light to medium smoke, Yes.

However 190° Smoker temp or lower is OK if the meat is cured, but I'd use 225° or more for uncured meat to get the IT up to 140° in 4 hours, especially if you injected it.

Bear