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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).
Sprinkle with Kosher salt. Shake on a generous amount of lemon pepper. Add loin to smoker and cook to an internal temp of 140-145F, about 2.5 hours. Let rest for 10-15 minutes. While loin is cooking, mix together caper sauce – you can blend together in a blender, adding capers last and pulsing only a few times.
Burnt Ends by the nature of the beast is typically how the very fatty and high collagen, Point of the Beef Brisket is used. Because it is so fatty it can be Smoked a couple more hours, beyond that of the Flat, without getting dried out. If this cut of pork is 1" X 3", or less pieces, then it is a Tenderloin.
Calgary Alberta Canada. 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.
Here is a cook I did a few days ago, just now getting around to posting it. Dry marinated one with Cabela's Pecan and Honey rub (boy this stuff is great on pork) and the other one with Maple BBQ rub, for 5-6 hours. Then into the smoker @225 with 100% Pecan Lumber Jack Pellets. Ran it for a...
Pork Loin (not Pork Tenderloin) is a very lean cut of meat, which is what you want for Jerky, and it costs less than half as much as Lean Beef. This Loin was $1.68 LB. I made a few changes in what I actually did to make it even better than my first batch came out. So I began with about 6 pounds of Boneless Pork Loin.
Smoke at 225*f (or close) until you get an IMT of 165*. Remove the Loin and wrap and place in the Refrigerator and cool the liquid to de-grease it for use in re-heating. On the day you want to serve it , place the Loin in the pan with the Au-jus cover tightly with foil and place in a 225* oven for 2-3 hrs. ,or until 200* IMT .
0.8% Black Pepper. 0.6% Hungarian Paprika. 0.15% Garlic Powder. Mix together salt, Cure #2 and other ingredients. Rub the mixture into the loin. Place into a plastic bag and leave for 7-10 days in fridge. Remove loin from refrigerator and brush off the excess salt. Dry to touch. Apply thin cold smoke for 1-3 days.
Aug 25, 2014. #14. I quite often use pork loin for sausage (usually bulk, no casings) and add no extra fat. Grind the whole loin and you will get a nice sausage for grilling in a pan or outside. It's a bit lean so do not overcook it and it is delicious. It holds together well and you will not be disappointed!
Must have been the 24 hours of Brining & all the Bacon, because anything over 155° is normally too dry for Pork Loin. I know this because I use to take my Pork Loins & CB to 160° when 160° was recommended safe temp for Pork. Now since they changed that to 145°, I take mine to 145°--150° IT. Then slice it.