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Joined: Sep 2011
Posts: 60,640
Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 60,640 |
Pork loin, mesquite chips, electric smoker. ![[Linked Image from i.imgur.com]](https://i.imgur.com/WAK3B2r.jpg)
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Joined: Dec 2013
Posts: 23,685
Campfire Ranger
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Campfire Ranger
Joined: Dec 2013
Posts: 23,685 |
What smoker you running Wabi?
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Joined: Mar 2012
Posts: 5,616
Campfire Tracker
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Campfire Tracker
Joined: Mar 2012
Posts: 5,616 |
I’ll bet that’s delicious..
I’m thinking dipped in some spicy brown mustard
She never made it past the bedroom door, what was she aiming for...?
She's gone shootin..
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Joined: Sep 2011
Posts: 60,640
Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 60,640 |
What smoker you running Wabi? Jack, a broil king the children gave me for Christmas. Kicking myself, I passed on a nice smoker on a yard sale. ![[Linked Image from image.sportsmansguide.com]](https://image.sportsmansguide.com/adimgs/l/1/181319_ts.jpg)
Last edited by wabigoon; 07/22/21.
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Joined: Dec 2010
Posts: 3,734
Campfire Tracker
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Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
Did you brine It? Details we need details 
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Joined: Sep 2011
Posts: 60,640
Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 60,640 |
Curing salt for a day. Dry rub.
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Joined: Dec 2010
Posts: 3,734
Campfire Tracker
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Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
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Joined: Nov 2008
Posts: 844
Campfire Regular
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Campfire Regular
Joined: Nov 2008
Posts: 844 |
I have been putting all my pork loins on a pellet grill and smoking (at 200 or below) until they reach 145 internal.
Makes the best damn pork sandwiches I have ever had! The seasoning I usually use is the Pit Boss Sweet Heat.
I will post some pics next time I do one. Tonight was smoked thick cut pork chops! Juicy, tender and full of flavor!
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Joined: May 2008
Posts: 1,738
Campfire Regular
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Campfire Regular
Joined: May 2008
Posts: 1,738 |
Dry rub of Salt, pepper, brown sugar, cocoa, fine ground espresso ,& cinnamon---trimmed pork loin. Zip lock bags. Refrig. for 8-10 days. Turn over every day. After curing time remove from zip lock and air dry in refrig. for 2 days. Smoke then a very light coating of maple syrup. Roll in corn meal. Slice thin and hot butter in cast iron.
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