Seasoning with a loin

[Up In Smoke]

This is the pork loin i did yesterday.
Did 1 hour 40 of maple till it reached 140/145 IT
9 days of curing


after drying sat night, coming up to room temp


coming out at 140/145


going back into fridge for 2 days, then i will thick slice some for breakfast chops.
thin slice some for sandwiches/biscuits and stuff.

[ArnieM]

I'm not quite sure what you're trying to accomplish.  If it's CB it looks good.  I usually tie mine up some to get the traditional rounder shape.

Your smoker looks too clean.  Maybe 4 hours of hickory with a raccoon in there?

Looks good.

[Smokin Soon]

If you used Habs CB, and you let it dry until it's a little tacky to the touch, It's gonna be a winner! Sometimes I tie it up to get more of a round shape and sometimes I do not. It's all delish!!

[Habanero Smoker]

I have trouble using the tying method that butchers use. The cord I have gets wet from the juices of the meat. Once that happens it begins to unravel the more you work with it. It's going to be a while before I buy a different brand of cord, because I have a big spool of it.

The easiest way, but not the fastest is to cut several pieces of cord, making sure each piece is long enough to wrap around the loin with enough left to tie it. Space the cut cords about 2 inches apart and tie each one using a surgeon's knot. Then trim the cords prior to smoking/cooking.

A surgeon's knot is nothing more then a simple knot, but instead of going over and under once, you repeat that step two more times (I find repeating that step once works better then repeating twice), before tightening and finishing the knot. This type of knot keeps the cord from loosening when tying the knot.

[RAF128]

A surgeon's knot is nothing more then a simple knot, but instead of going over and under once, you repeat that step two more times (I find repeating that step once works better then repeating twice), before tightening and finishing the knot. This type of knot keeps the cord from loosening when tying the knot.

I wish I'd have been a boy scout or a surgeon.   Then I'd know these knots ;).   I've watched butcher tie things and have never mastered those knots :-\.    I'm going to have to corner my neighbor at the lake.   He was a long time butcher and had his own shop until he retired.    Maybe he can show me

[ArnieM]

A surgeon's knot is nothing more then a simple knot, but instead of going over and under once, you repeat that step two more times (I find repeating that step once works better then repeating twice), before tightening and finishing the knot. This type of knot keeps the cord from loosening when tying the knot.

I wish I'd have been a boy scout or a surgeon.   Then I'd know these knots ;).   I've watched butcher tie things and have never mastered those knots :-\.    I'm going to have to corner my neighbor at the lake.   He was a long time butcher and had his own shop until he retired.    Maybe he can show me

I think a short pictorial tutorial in the newsletter might be a good idea.

[Smokin Soon]

Loins from Costco, not tied...DELISH!!

[classicrockgriller]

I have tied loins, butts, shoulder rolls, and used butcher twine.

I have never used more than a simple knot and have had nothing come untied. (right hand over the top)

I do mine with dry twine and tie.

When the moisture hits the twine it swells. Knot stays true.

When I grill and tie something, I soak the string and use a different knot.