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Hello everyone, my name is Arnold and I hail from the small Texas Town of Hamlin. I am going to attemp to smoke my first pork loin this weekend, and I'm going to follow Jeffs recipe. My question is has anyone ever tried brining there pork loin overnight before following Jeffs recipe? Would it even help, or just leave as is. Thanks for any info.
I have a question about brining a pork loin. Most recipes I find say to brine it for 4 to 8 hours. My question is will it hurt to leave it in the brine a little longer say 12 to 14 hours?
2 tablespoons dark brown sugar. 1 tablespoon minced garlic. 1 teaspoon onion powder. Mix the ingredients and fully cover the loin, then refrigerate for seven days, turning daily. I like to brine the loin in a big ziplock bag placed in a plastic bowl (in case it leaks, and it usually does).
1/2tsp Salt. 1/8tsp Cinnamon. Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter. Place all in a pot and simmer on low until thickened as desired. Adjust sweet/salt to taste. Spoon over Pork Roast, during last 30-60 minutes of Cook time and/or over the pork at the table.
Apr 14, 2017. #9. My current rub is salt, pepper, onion powder, garlic powder, chilli powder, cayine pepper, brown sugar, cumin, mustard powder and paprika. Also I put a foil tray the rack below my pork and there was no drippings, looked like a single drip that then evaporated and left a crust.
Pork Loin with Lemon Pepper and Caper Sauce. 1 center cut pork loin; Olive oil; Kosher salt; Lemon pepper; Caper Sauce. 1 cup mayonnaise; ¼ cup diced capers; 5 cloves roasted garlic; 2 Tbs. lemon juice; 1 Tbs. fresh dill, or ½ Tbs. dried dill; S&P to taste; Heat smoker to 250F; Rub loin with olive oil; Sprinkle with Kosher salt; Shake on a ...
1/2tsp Salt. 1/8tsp Cinnamon. Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter. Place all in a pot and simmer on low until thickened as desired. Adjust sweet/salt to taste. Spoon over Pork Roast, during last 30-60 minutes of Cook time and/or over the pork at the table.
Thanks all for the input on my previous post "Pork Loin Brine" I had about 1/2 a loin from a hog we butchered in the freezer. Yesterday I thawed it out and brined it overnight in a simple, kosher salt, cane sugar, and garlic herb blend. Today I put on the RT-340 at 315F with some taters.
However, I used Dr. Pepper for the liquid and backed off the sugar a bit. I did inject the brine as well and vacuum sealed it for 2 days. Pulled it out of the brine (did not rinse) and seasoned it with SPOG and a little Italian seasoning placed on a trivet in a foil pan. FYI- There was no liquid added to the roast pan for this smoke like I ...
So I'm about to try my first pulled pork in a smoker. Using a 4.5 lbs pork shoulder in my MES 30". I've made pulled pork many times in a slow cooker but never in the smoker. I've been looking online and have been seeing some conflicting ideas on whether it should be brined or not. About half...