Smokin Da'loin!

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

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Got some loins last week from Sam's as discussed here:

    http://www.smokingmeatforums.com/t/148717/pork-loins#post_1056965


    These are the loins in the tastee brines. I decided instead of trying to shave off all the silver skin, to try scoring. I remember months ago reading where someone maybe Da'Bear had scored his. Don't know if it was to get access the meat but it sounded good to me.

    Two different brines below, one is my standard pork loin. The other is an experimental one I'll leave in a few more hours.


    Scored, dry, and makin happy sounds. I rubbed 'em down and really got some good stuff down in those scores! Wrapped and put 'em in the reefer overnight to show off to all the other foods how good they looked.


    I decided that trussing might be a good thing so I did. I am no chef, its all to me about function. They are functionally trussed. LOL.. I would not have scored so deep had I remembered I had sharpened the knives the night before.


    Ok, they are now in the smoker, 220 degrees, Pecan & Corn Cob, Set the RF to 140 to pull, it will hit 145 resting.

    Loin Brine Recipe

    1 qt.   Water

    1/4t.   Chipotle

    1/2t.   Ginger

    1/3C   Salt

    1/2C   Brown sugar

    Tiger sauce

    1/4t.   Thyme

    1C       Apple cider

    1/4C   Maple syrup

    Rub

    1/2C McCorrmick Pork Rub

    1/2C Rattlesnake Rub

    1T Sweet Hungarian Paprika

    1/4C Brown Sugar

    1T Lowery Seasoning Salt

    1T Red Pepper Flakes

     Expecting a 4 hour smoke. More no doubt to follow.

     Planning to cook the other experimental loin Sunday Morning for family. Hey, they are good guinea pigs they say what they think ..... no candy coating there. If they don't take all the left overs home I know it wasn't good..LOL
     
    Last edited: Sep 13, 2013
  2. Hello Foam.  Lookin good.  Waiting for the money shot.  Good luck on the experiment.  Keep Smokin!

    Danny
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Danny, Where ya been?

    Took about 3 1/2 hrs. Pulled at 140 IT, I decided to try foiling it instead of just letting it sit. I used a ripe peach cubed up, 1/4C of the Capt's finest spiced rum, 1T of the above rub, and some brown sugar.


    I wish you could see how juciy the meat is, and tender........ OMW! If it tasted any better I couldn't afford it in a resturant!


    Decided that with a good smoked meat simple was better, steamed a bunch of these dang small potatoes, figured tomorrow could use the balanced for so Tater Salad. Brocolli is always good, it was the only Bush short comming. BTW, you know that you can skin the brocolli stalk and its as good if not better than the florettes.


    It was a very healthy meal till the dairy Elf showed up and threw butter and cheese around. BTW under that cheese is a pear salad. Don't know where Mom came up with 'em but I was in High School before I knew that you could eat Pears without Mayo and cheese. Amazing combo though, but its sounds pretty sick.


    BTW I inhaled it, I wish I could have shared the smell of that loin. Its a new one of my favorite meals and a year ago you could not have paid me emough to try a tasteless, dry, cardboard loin.

    Thank you for comming by and checking it out. I'll try another one Sunday morning and let ya know how that one goes.
     
    Last edited: Sep 13, 2013
  4. c farmer

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

    WOW   That looks awesome.

    How long did you brine for?
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking meal there! Can't go wrong when the Captains in charge, AARRGGGHHH!!!
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Overnight? 18 to 24 hours, you'll see a slight tightening of the outter meat but after smoke you'll not notice it. Anything longer and you'll start seeing a density change thru out the meat.
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

     In the service I had the opportunity to try some outstanding booze, but never cared much for Rum till I met the Capt. I guess your tastes change as you mellow in life. But peaches, spiced rum and pork just sounded good together. Like a spit in the back yard kinda good!
     
  8. c farmer

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

    Tiger sauce

    1/4t.   Thyme

    1C       Apple cider

    1/4C   Maple syrup

    Is this tiger sauce?
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Foamheart, I am truly hurt. I did not receive an invitation to this meal.

    Disco
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I'll /PM ya
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

     Its must be those Canadian censors...... Don't they have to get the Email and translate it into Canadian there at the border?  It's in the mail.
     
    Last edited: Sep 13, 2013
  12. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Awesomeness   And those baby reds look great too! B
     
  13. Great looking meal. Another job well done. Keep Smokin!
    Danny
     
  14. woodcutter

    woodcutter Master of the Pit OTBS Member

    You nailed the whole meal!

    [​IMG]
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    It'll give you a break from turkeys, takes about the same time, its a better tailgate food, and dang nab it, its just good eating! Thank ye Thank ye, I like red taters and I had 'em left over from the shrimp boil. Its white shrimp season again. I wasn't about to peel them little suckers!
    Thank you Danny. I bet that loin would sell good across the big pond too! You guys have some out standing hogs!

    You too, enjoy the smoke man.

    BTW hows your bride doing, she got you back in line yet?
    Thank you Todd. I love it when it all comes together. Its sweet but not too sweet, its spicy but not too spicy, its hot but the peppers can't hold your attention for long, and its surrounded in smokey goodness.  There is no booze detectable, only the spiciness ( is that a word?) left from the rum. You know the peach is there, but its a sweet hint of the taste. Its a wonderful combination, marries together well.

    Tomorrows, now that will be completely different. Its a loin chasing an established taste. Italian! Not sure with folks here about pictures but....... will try. You know we really look silly to other folks suddenly saying wait a second before we eat, let me take a picture.....ROFLMAO!
     
    Last edited: Sep 14, 2013

  16. [​IMG]   Nice meal man! Well played  [​IMG]
     

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