Smoking pork loin in 3/4 " slices instead of a whole loin,

[kriscameron]

I am familiar with smoking salmon, done it for years.  With budget cut backs, I wish to try my hand on pork, No pun intended!!!!

Is it possible to marinate sliced pork loin and smoke in the same manner as a fish??  Will it dry out, What about shelf life, recommended smoke chips. Looking for all the masters out there to guide me to fantastic flavorful Christmas gifts.

 

[pike2]

drying out would be the main concern,   pork loin has less fat then what you would want,  did it once, low and slow and went over the well done mark and they were on the dry side,     i can see your reason for slicing first, to give each piece a smoky flavor,  sliced meat will cook fast tho  so low temp and lots of smoke,   id consider a cold smoke of the whole loin as with alot of the other ham cuts,    add a cure to your marinate and cold smoke for hours then cook to the done temp for pork or even 5deg below that since a cure was added,   

hope this helps,  it gives you a few more options to think about

 

[jarjarchef]

I would think they would dry out if not careful.... Not much fat


The other day I was playing around with a loin I had. I crusted it with a steak seasoning I had. Smoked it at 275 till 110IT, let it rest for about 20 min then sliced it into medallions. While it was resting I moved a grate over the charcole to do a quick sear. Then glazed with cranberry sauce. Basically a reverse sear modified. Turned out very well. Wife had camera at work so no pics.

 

[doctord1955]

I would only smoke to 142 degrees then vacuum  seal them and reheat by either throwing on grill or boiling in bag! Prob pack them when they cooled enough to handle so they don't dry out!

 

[nymjk]

Did a loin yesterday (first time) over apple wood to IT of 155F.  Only complaint was that the smoke was too pronounced. Q: use less wood? another species?  Thanks in advance.