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Discussion in 'Pork' started by coffee_junkie, Sep 24, 2009.
Got a great deal on this but not sure I can cook it like a butt. Any suggestions would be great!
I haven't smoked one up, myself...looks very lean and probably has a milder flavor, like a loin, so I wouldn't go above slicing temp or it could get very dry...I'd say treat it like you would a loin.
I would keep the seasoning relatively simple so it doesn't hide the flavor too much...something like rosemary, lemon zest, CBP, salt & paprika. Rosemary enhances pork nicely, and lemon will aid to mask stronger/gamey flavors...I've found these to be good back-up seasonings for pork, when in doubt...or just go with your favorite for loins.
Looks like a very nice cut...I'll be watching to see what you come up with for it.
You could always cube the meat, place it in some kind of marinade and smoke the chunks the next day.
That way you could pull one at around 145 and test it and if still a bit tough then you would know to go to about 205.
Looking at the meat I would turn it into a smoked puerco pibil, looks like the meat would be great for that and you would end the smoke by steaming in its own juices which would insure tender, juicy meat.
That comes from the loin end of the the pork loin, adjacent to the ham. Is it bone-in or boneless? It would do well as a fresh roast or you could cure it for canadian style bacon also. You could cut it into two or three thick chops, too, and smoke them. I wouldn't get them higher than 155° however or you'll dry them out.
It is between the center cut loin and the ham shown below:
How's about cutting it open, stuffing it, roll it back up and tie it, season with your favorite and then wrap with bacon for moisture?????
It sounds like you have a hard decsion to make ahead of you. They have given you some really good sounding recipes to perpare this roast. I personally like pops said would cure it with some Tender Quick and make some Canadian Bacon with it I have and you'll really like it. At least we do. We always have some on hand in the refrig.
Or cut it into nice thick steaks and Tender Quick them. Ron did some steaks here with the TQ that looked great.
If you still can't decide then I have a suggestion, you could ship it out to me and I'll figure something out and smoke it on up, then taste test the hell out of it for you
butterfly it, stuff it with your choice (stuffing, sauerkraut, etc), roll it back up, tie it and smoke it!
I bought a couple so I think these two options sound the best. Thanks for all your help. Mballi, could you elaborate on the canadian bacon routine? Times for curing, do you smoke it after you cure it etc...I think I can pull off the puerco pibil...pretty straight forward.
I like your style...
Cut into cubes, rough chop 1 onion & 1 bellpepper. Put pork and veg into a 9x13, dump in a can of good enchilada sauce, a can of diced tomatos, season with cummin, chili powder, & garlic powder. Smoke it nice and slow till the cubes of meat are like butter. Can be used as taco or burrito filling, nacho topper, baked potato topper, ect.
I'm new to the forum, but you have a nice cut of meat. We always have some that I've smoked in the freezer and it is a family favorite because it goes with anything.
I have a basic recipe for smoking pork tenderloin that is very simple, just a rub.
Lightly rub with olive oil. Then sprinkle lightly (all the way around) with:
Ground red pepper
Ground black pepper
Pink, white, black and green ground pepper
Sweet red pepper
(For chicken add poultry seasoning)
Place in smoker at about 250 degrees.
It goes well with barbecue sauce and beans or mashed potatoes and gravy or fry it up and have it with fries and rings.
For Canadian bacon:
cold water (to fill bag after your drop in meat)
1 cup brown sugar
1 cup salt
2 bay leaves
1 handful of whole peppercorns
2 cups maple syrup
Mix ingredients in a one-gallon freezer bag. Put in refrigerator for six days. Turn over once a day.
Remove from fridge, soak in cold water for a half hour, cut a piece off and fry it to test for saltiness. If too salty let soak another half hour, etc... (This is the most important step. If it is too salty no one will eat it.)
Into the smoker at 250.
Remove at 145 internal temp for breakfast bacon. For sandwich bacon let cook until internal temp is 165.
I use hickory with a little bit of Jack Daniels Oak barrel and couple small chips of mesquite for smoke. It is a heavy smoke. For a light smoke mix hickory with fruit wood 50-50.
Good luck with your loin cut. I just finished some Canadian bacon and have 20 pounds more loin to smoke setting in the fridge.
My favorite quick meal is with my rub (above), sliced and diced, and spread on a a baguette sliced down the middle. I pour some Bullseye sauce in a bowl, squirt some jalapeno salsa over the pork and follow it with the Bullseye. It is cheap, fast, I don't have to make the sauce, and delicious.
It may also be addictive...
I think I have to go sample that Canadian bacon that's been resting on the kitchen counter for about 45 minutes. Just out of reach of a severely salivating dog...
Now I have way too many options, this is all good, I wish I would have bought 50 of these little buggers. Great ideas Rope! you are no NOOB!\
I just did this last night with the same cut of meat only a little larger. Butterfly the loin I stuffed with Onion baby Pot mushrooms garlic and swiss cheese. mmmmmmm oh and wrapped with a lb of Bacon. I will post pics when I find my cable to the camera