Smoked pork loin.

[Steve H]

Looks delicious Steve. Like!

Thanks Denny!

 

[tropics]

Steve nice job on the curing and smoke LIKES
Richie

 

[drdon]

Damn that looks great Steve! Retirement can't come soon enough to try all this stuff. You can bet this near the top of my list.
Don

 

[Steve H]

Steve nice job on the curing and smoke LIKES
Richie

Thanks!

 

[Steve H]

Damn that looks great Steve! Retirement can't come soon enough to try all this stuff. You can bet this near the top of my list.
Don

Thanks! And why wait?

 

[crazymoon]

SH, Awesome job on the loin!

 

[Steve H]

SH, Awesome job on the loin!

Thanks!

 

[gmc2003]

Looks really good Steve, beautiful color on that loin.

Point for sure
Chris

 

[Bearcarver]

I'm going to do another batch soon. And that'll be my target temp. Thanks. The piece I tasted sure was good though.

A little History on that Temp:
10 years ago the "Safe Temp" for Pork was 160°.
So we Smoked all Pork to 160° Internal Temp.
Everything tasted Great, especially the Canadian Bacon, but @ 160° or higher it was very Dry.
Then somewhere around 2011 or so the USDA changed the "Safe Temp" to 145°.
That was like a Dream!!! Now I stop all my Pork between 145° and 150°, and it is NEVER Dry!! And the Canadian Bacon is so much better. IMHO
History Lesson Over.

Bear

 

[gmc2003]

A little History on that Temp:
10 years ago the "Safe Temp" for Pork was 160°.
So we Smoked all Pork to 160° Internal Temp.
Everything tasted Great, especially the Canadian Bacon, but @ 160° or higher it was very Dry.
Then somewhere around 2011 or so the USDA changed the "Safe Temp" to 145°.
That was like a Dream!!! Now I stop all my Pork between 145° and 150°, and it is NEVER Dry!! And the Canadian Bacon is so much better. IMHO
History Lesson Over.

Bear

^^^Not Useless^^^

Chris

 

[Steve H]

A little History on that Temp:
10 years ago the "Safe Temp" for Pork was 160°.
So we Smoked all Pork to 160° Internal Temp.
Everything tasted Great, especially the Canadian Bacon, but @ 160° or higher it was very Dry.
Then somewhere around 2011 or so the USDA changed the "Safe Temp" to 145°.
That was like a Dream!!! Now I stop all my Pork between 145° and 150°, and it is NEVER Dry!! And the Canadian Bacon is so much better. IMHO
History Lesson Over.

Bear

Thanks Bear. I'll be starting another batch tomorrow. I'm doing a whole loin this time. And the target will be 145. These at 160 were plenty tender and moist.

 

[Steve H]

Looks really good Steve, beautiful color on that loin.

Point for sure
Chris

Thanks Chris!

 

[chilerelleno]

I knew those would look great as grilled chops.
Hell yeah, I can just about taste them.

 

[Sowsage]

Steve that looks great! Good job man! Big like!

 

[drdon]

Thanks! And why wait?

Too damn busy....one more week though!
Don

 

[eddiememphis]

A little History on that Temp:
10 years ago the "Safe Temp" for Pork was 160°.
So we Smoked all Pork to 160° Internal Temp.
Everything tasted Great, especially the Canadian Bacon, but @ 160° or higher it was very Dry.
Then somewhere around 2011 or so the USDA changed the "Safe Temp" to 145°.
That was like a Dream!!! Now I stop all my Pork between 145° and 150°, and it is NEVER Dry!! And the Canadian Bacon is so much better. IMHO
History Lesson Over.

Bear

Trichinosis was the main reason 165° was the goto temp for many years. Pork worms were a huge problem in the early 20th century, mostly on family farms that fed their swine food scraps and other rotten garbage.

My father remembered seeing worms in pork when he was a kid, born 1941 in west Texas. That side of the family never ate pork unless it was incinerated or cured.

Since most pork consumed today is from large factory farms, overseen by the USDA and smart business practices that include antibiotics, the chances of human infection have dropped considerably.

Thus the change to 145° as the minimum for pork.

Or so I have been told by the chefs that I studied under, but they were, for the most part, fat drunks that never worked for the CDC.

 

[xray]

Looks delicious Steve!!

Like!

 

[chef jimmyj]

Testing proved that he parasite that causes Trichinosis is killed at 137°F. Unfortunately it's time consuming to verify every inch of a Pork Roast hit 137. So, the USDA added a generous Margin of Safety and the 145°F guideline was introduced. It is Still really hard to convince some folks that Pink Pork is Safe...JJ

 

[fullborebbq]

Two thumbs up Steve! I do pork loins all the time now for ham for lunches.

 

[Steve H]

Two thumbs up Steve! I do pork loins all the time now for ham for lunches.

Thank you! And making this is really pretty easy.