Smoked cured, boneless pork loin today...outer layer VERY tough/dry!

[SherryT]

Injection-cured 14 days (STPP added to curing brine), fridged overnight to form pellicle, smoked in the PB tabletop...

180F for 1 hour
225F for 30 mins
250F until 155IT
Removed, placed in a pan and covered with foil and rested for 1 hour before I sliced into it.
Total time in the smoker was 6:35.

So, here's my dilemma...I followed this EXACT same procedure a couple of weeks ago when I cured/smoked a boneless butt and had NO issues with the outer layer (it was divinely wonderful, BTW!).

IIRC, though, when I cured/smoked a loin for Canadian bacon a few years ago, I ran into this same problem (it's been a while!). The meat itself tastes great and is juicy (thanks to STPP!) and, as I made this strictly for sandwich meat, I know I can trim away the tough outer layer and call it done, but I'd like to understand why the outside of this cured smoked loin is practically inedible but that on the cured/smoked butt was perfectly fine even though I followed the SAME procedure for both.

Any thoughts?

Thanks!

 

[SmokinEdge]

Yup.
The loin is much more lean. The fat in the shoulder meat was the difference.

Smoked loin needs to be bagged and rested a couple days at least to balance out. Otherwise shorten up the smoke time and finish bagged and in SV.

 

[Steve H]

Personally, I would have pulled at 140-142 IT the carry over will hit around 145.

 

[Gonna Smoke]

Yep, it's all about the fat, loins are much leaner, as Eric said. Around me, they'll run half boneless loins on sale and I'll only buy the rib half as it generally has more internal fat. Also agree with Steve about the temp to pull...

 

[chopsaw]

I know I can trim away the tough outer layer and call it done,

Unsliced in a plastic bag , then into the fridge for a few days . Gives it time to rehydrate the surface .

 

[JckDanls 07]

I cured/smoked a loin for Canadian bacon

250F until 155IT

I'm confused on these two statements... Are we making bacon or ready to eat meat ??

 

[Steve H]

I'm confused on these two statements... Are we making bacon or ready to eat meat ??

Both.

 

[slavikborisov]

I think your 250f had something to do with it …. Try slower and at like 180-200 max

 

[SherryT]

Thanks for the replies!

I thought it might be the lack of fat in the meat and that it had ZERO fat cap.

I was making this primarily for my Mom who prefers "lean" (but LOVES pulled pork and will eat an impressive amount of it, fat and all, because she can't "see" the fat...whatever!).

I bagged it up, put it in the fridge and will leave it for a couple of days. Hopefully, the outside will soften up and I won't have to trim it off before taking it to her (and no, she won't trim it herself because, apparently, she's a princess and such menial tasks are meant for us lowly serfs!).

ANYWAY...

So, on my PB tabletop, how do you think would running it at 180 (the lowest it'll go and where it generates the most smoke) for a couple of hours and then inc the temp to 225 to finish at about 145 IT work for the next one?

I could do it in my Big Chief (modded w/ PID) I guess...do you think that would perhaps work out better?

Sorry for all the questions, but there are SO many ways to get to the same point and I'm still trying to find "my" way, KWIM?

Thanks!

 

[Fueling Around]

When I last make made cured pork loin it was pasteurized at 135 degrees. With big a piece when the center was at 135 you know the exterior is higher
I switched to tender loins and go to 145. The smaller cross section heats faster without drying the outside. I like the smaller ones size for pilling on a bun or on a pizza

 

[thirdeye]

Personally, I would have pulled at 140-142 IT the carry over will hit around 145.

Bingo

250F until 155IT

Fat content plays a role when curing pork. High-on-the-hog cuts are considerably leaner than the belly and shoulder meat.... but the 155° is also too high.

About 15 years when the dry method "Buckboard" cure was all the rage on barbecue forums, it took no time at all for cooks to substitute loin for boneless shoulder. Overall, being a little more gentle when smoking really pays off. I have even injected a lite brine into a loin (water or apple juice as the base), then applied a dry Buckboard cure the following day, and cured it for 6 or 7 days. They come out vey moist.

 

[SherryT]

Bingo

Fat content plays a role when curing pork. High-on-the-hog cuts are considerably leaner than the belly and shoulder meat.... but the 155° is also too high.

About 15 years when the dry method "Buckboard" cure was all the rage on barbecue forums, it took no time at all for cooks to substitute loin for boneless shoulder. Overall, being a little more gentle when smoking really pays off. I have even injected a lite brine into a loin (water or apple juice as the base), then applied a dry Buckboard cure the following day, and cured it for 6 or 7 days. They come out vey moist.
View attachment 723354

Well, we learn something every day. Honestly, it didn't occur to me PRIOR to smoking that I might need to shoot for a lower IT as the cured loin was essentially the same "ham" as the cured boneless shoulder, just a lot leaner (I know, neither is technically ham, but you know what I mean).

Gotta make a grocery run this afternoon, so I'll grab another loin and give it another go.

On the upside, the outer layer DOES seem to be softening up after bagging/fridge, so perhaps all is not lost!

 

[zwiller]

Your main job is to become knowledgeable how to prepare a cut at it's best temp. You need to learn what cuts need to go higher and which lower. There's info floating around here with it but cannot recall where or how to find it. Kinda weird at first but you eventually pick it up. Loin is one of my fave smokes. This is the last one and I played around with food coloring to darken the exterior.