- Jan 23, 2018
- 20
- 36
A few weeks ago I pulled an entire center cut pork loin out of the deep freezer and split it into three even pieces. I then brined them for about a day, seasoned, and vac sealed them. I cooked one right away with tremendous results and froze the other two for a later date. That later date came Saturday. I thawed another one and let it dry in the fridge, then threw it in the smoker for 4 hours of cold smoking. I vac sealed it yet again and placed it in the sous vide tank for a shade over 6 hours at °145. I took it out and dried it well before cast iron pan searing. I was impressed with how well it took the smoke and may even try to see if a longer smoke will penetrate further into the loin. It was an interesting take on ham... basically. After dinner I thought about how great this stuff would be in an eggs benedict. That will be posted sometime I am sure.
