PEACH INJECTED PORK LOIN

Discussion in 'Pork' started by sholmes, Sep 13, 2013.

  1. sholmes

    sholmes Smoke Blower

    MY WIFE IS MAKING A BUNCH OF PEACH JELLY, AND I AM GOING TO SMOKE A PORK LOIN TOMARROW.  I AM THINKING ABOUT INJECTING THE LOIN WITH SOME OF THE PEACH MUSH AFTER WE RUN THE PEACHES THROUGH THE FOOD PROCESSOR.

    HAS ANYONE TRIED THIS?  IT SURE SOUNDS GOOD.

     
    disco likes this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I think I would rather use the jelly than the leftovers.
     
    Last edited: Sep 13, 2013
  3. sholmes

    sholmes Smoke Blower

    THAT IS NOT THE LEFT OVERS IT IS WHAT IS LEFT AFTER THE SKINS AND PITS ARE REMOVED FROM THE PEACHES.  THIS IS THE PART THAT THE JELLY IS MADE FROM.
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    OH   Might be ok then,
     
  5. sholmes

    sholmes Smoke Blower

    I had to put this pork loin off for a day, we had a busy day today.  I am going to inject the loin tonight and let it set in a zip lock bag.  Then put on a rub in the morning and throw it on the smoker.
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    If the Pulp will go through the needle it should be tasty...JJ
     
  7. sholmes

    sholmes Smoke Blower

    The peach pulp actually injected well.  I got the loin to take more than I thought it would.  I am going to get the rub on and fire up the smoker later this morning.  I will get a pic when I put it on.

    I think that I am going to keep the loin in a small cake pan when i smoke it to catch all of the juice.
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    What flavor of wood are you going to pair with the peach injection? I would place a drip pan below the loin to catch the juices. I prefer to smoke direct on the grate.
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Watching and hoping for Qview!

    Disco
     
  10. sholmes

    sholmes Smoke Blower

    I have some cherry, apple, oak, and hickory.  I usually use cherry or apple mixed with a little oak and charcoal for pork loin but I am open for suggestions.

    Would it be ok to brush on some more peach pulp after the loin has been on for awhile or do you think it would get burnt and taste bad?
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I would go with Apple. You want a light smoke so the Peach comes through. Yes you can brush with more Peach but keep the smoker temp less than 250°F. The Fructose in the Peach Juice burns at a lower temp than regular Sugar...JJ
     
    Last edited: Sep 15, 2013
  12. sholmes

    sholmes Smoke Blower

    I normally use Billbo's rub on just about everything. I love the stuff.  Do you think it will be good with the peach injection.
     
  13. I always inject my pork loins with peach nectar. It's easy to find at the local stores. They turn out great.
     
  14. sholmes

    sholmes Smoke Blower

    gone4nc, do ever also use a rub when you inject with peach nectar, or do you think it would cover the peach flavor.
     
  15. I use salt pepper garlic and honey beads.
    Somerime I spice it up a little with paprika and cumin.
     
  16. sholmes

    sholmes Smoke Blower



    PORK LOIN IS ON AND SMELLIN GREAT!
     
  17. sholmes

    sholmes Smoke Blower

    I SAW A RECIPE ON HERE FOR ONION BOMBS!  HAD TO TRY THIS.  GROUND BEEF, BREAD CRUMBS. AND SPICES STUFFED INSIDE A HOLLOWED OUT ONION.  I USED SLAP YA MOMA, LAWRY'S, AND GARLIC POWDER.


     
  18. sholmes

    sholmes Smoke Blower





    ALL TURNED OUT GREAT.  I SHOULD HAVE PULLED BOTH OFF JUST A BIT SOONER BUT IT WAS REALLY GOOD.
     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great smoking project! Thanks for posting.

    Disco
     

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