Friend butchered a hog and asked me to cure and smoke the bone in loins .
He had a recipe, I will post it if he ok's it.
Brined for 48 hours, rinsed for an hour and half , dried and smoked today
4 hours, 3 with Apple/Alder and 1 without smoke to IT OF 148.
(http://img.tapatalk.com/d/13/11/23/a2azu9aj.jpg)
Brine :
1 cup tenderquick per 4 cups water
Make enough to submerge meat.
I made a gallon of brine
Added
1 gallon of Apple juice (unsweetened)
Fresh or dried sage leaves
1 tsp. dried thyme
1 T. juniper berries crushed
1 tsp. coriander ground
Garlic cloves 6 crushed
Pork loin bone in.
This was for 10 pounds of pork loin.
Two separate batches were made
Looks like a WOW factor of about 10!
Looks great :)
Looks great! Love to try something like that. Would love the recipe if your allowed to share.
That looks awesome, I love Kassler Rippchen so I hope he gives the ok to post the recipe.
Quote from: iceman on November 22, 2013, 04:55:30 PM
Looks like a WOW factor of about 10!
Looks great :)
Couldn't have said it any better Ice!
Brine recipe added to original post.
Next time I may add more seasoning
Quote from: NorthShoreMN on November 22, 2013, 08:03:41 PM
Brine recipe added to original post.
Next time I may add more seasoning
Glad you could post the recipe, are you thinking double the seasonings or add something else to it?
Looks great DON!! ;D ;D
Lookin gooood!
I love a good ole cured pork loin on a stick
Saber4.
I would double up the seasonings except the garlic.
The garlic taste is just right (IMO).
The others seem A little weak.
Looks great, Paul. I gotta try this for sure!!
Quote from: NorthShoreMN on November 24, 2013, 04:57:03 PM
Saber4.
I would double up the seasonings except the garlic.
The garlic taste is just right (IMO).
The others seem A little weak.
Thanks Paul, I will be trying this between the holidays.
It looks great NorthShore, just wondering to what temperature did you preset your Bradley Smoker? I'm dieing to try your recipe but am a little shaky on the temperatures. (still Nookie)
Edward176, I set it for 250 but if I remember correctly the temp, with meat in smoker, stayed about
220-230. I use maverick remote thermometer with two meat probes to monitor meat. Make sure smoker is out of wind.
Thank You North Shore. I will be purchasing a boneless Pork Loin this weekend and will smoke it. hopefully it'll look as good as yours did. Thank You