Smoked Peppered Pork Loin

Discussion in 'Pork' started by nepas, May 7, 2015.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Did a small pork loin couple weeks ago for my road trip to KY this weekend. Normal liquid brine cure, rubbed down with black pepper before smoking.

    Loin is a small one.


     
  2. fester

    fester Smoke Blower

    LOOKS GOOD ! WHAT TEMPS SMOKER & FINAL INTERNAL?
     
  3. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Simple brine.

    4 cups water

    1/4 cup kosher salt

    2 T pickling spice

    course black pepper

    1/4-1/2 cup apple butter, to your taste

    Mix all together until salt is dissolved and apple butter is mixed.

    Soak your small 1.5lb loin in the brine for 6-8 hours covering completely in the brine, fridge.

    Rinse lightly, pat dry (loin will be sticky from apple butter) apply course black pepper.

    Smoke with apple smoke @225 until you have a meat IT of 140-145. Do not foil, rest on wire rack until cool, cover with towel and fridge overnight.

    Easy peasy
     
    fester likes this.
  4. twoalpha

    twoalpha Smoking Fanatic

    Awesome looking tender. Thanks for the views and the simple receipt.

    PM sent

    Larry
     
  5. sota d

    sota d Smoking Fanatic

    Very tasty looking! Love the color. Great job-thanks for posting, David.
     

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