Third Smoke. Used a Pork Loin this time.

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Stickman81

Newbie
Original poster
Oct 6, 2017
12
4
South of the A.T.L.
Hey everyone!

I did my third smoke yesterday. The first two were chicken tenders and I really wanted to try something different. We had a small pork tender loin still in the freezer and added another small one to that.

We used a marinade the wife threw together -
[she did not measure stuff so the below is an approximation]
Dijon Mustard [about 1 tablespoon].
Honey [about 1 tablespoon].
Splash of Balsamic Vinegar.
Splash of Red Wine.
Ginger Paste [about 1 teaspoon].
Red Pepper Paste [about 1 teaspoon].

Used a fork to poke the pork loin, spread the ingredients on both sides and, let it sit for about two hours.

I set the MES to 245 degrees and after she got to temp, put in both pieces of pork loin.

I had recently received my ThermoPro TP-20 thermometer. I used probe one in the larger piece and used the second one as an oven probe.

I used Mesquite chips and probably just a bit too much as it did have a little bite that almost overpowered the marinade flavors. I will use something less potent next time.

The smoke took about three hours to complete and, I think it turned out REALLY nice.

This will be my second attempt to post pictures so, I hope these show up as I goofed up the last ones.

Thanks for looking - Smoke On!





 
Yes on the smoking scale mesquite is the highest for strong smoke. My fav woods is mix of hickory and apple and starting to try some oak and cherry to see how they come out. You can still use mesquite just use it sparingly as it is strong as you could also do up a tiny bit of mesquite with say apple or cherry which may help counteract the strong smoke of your mesquite but still give you that mesquite flavor that you like. Just a suggestion but there's all kinds of wood to use just matter what works best for you.
 
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Those pork loins smoke well. They're like a blank canvas for whatever seasonings or sauces you try. The leftovers make good cold cuts; slice them as thin as you can (which can become a game).

I usually see them at $1.99/lb but once in a while there's a better price, and I pounce.

Edited to add: here's a technique to try. Peel some fresh garlic cloves and cut them on their long axis so they resemble sliced or slivered almonds. Use a paring knife to stab an incision into the meat, maybe an inch deep and 1/2 inch wide. With the knife still in the cut, push a slice of garlic down into the cut as deep as you can. Then pull the knife and let the cut close. Repeat.

You'll hit those cloves when you slice the meat. They infuse the whole loin with flavor.
 
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Nice indeedie!
 
Those pork loins smoke well. They're like a blank canvas for whatever seasonings or sauces you try. The leftovers make good cold cuts; slice them as thin as you can (which can become a game).

I usually see them at $1.99/lb but once in a while there's a better price, and I pounce.

Edited to add: here's a technique to try. Peel some fresh garlic cloves and cut them on their long axis so they resemble sliced or slivered almonds. Use a paring knife to stab an incision into the meat, maybe an inch deep and 1/2 inch wide. With the knife still in the cut, push a slice of garlic down into the cut as deep as you can. Then pull the knife and let the cut close. Repeat.

You'll hit those cloves when you slice the meat. They infuse the whole loin with flavor.

Oh - I do like the sounds of that garlic in there!
Thank you!
 
Am I on probation or have I not noticed this before?
Thank you.

And it looks like one press of the enter button [CR] gives one actual return now.
Thanks to whomever changed this.


awt mod app.PNG
 
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