smoked pork loin

[squirtthecat]

I've been tasked (Ok, given a case of beer ;)) to smoke 2 pork loins for a friend.  They want to serve 1 at Thanksgiving, and one at Christmas.   So, the final product has to be vacuum packed and frozen.

Questions for the experts:

- am I Ok vacpacking and freezing the entire loins?
- should I brine them?
- target IT, considering they will be thawed and reheated at a later date?

Thanks in advance!

[FLBentRider]

I've been tasked (Ok, given a case of beer ;)) to smoke 2 pork loins for a friend.  They want to serve 1 at Thanksgiving, and one at Christmas.   So, the final product has to be vacuum packed and frozen.

Questions for the experts:

- am I Ok vacpacking and freezing the entire loins?
- should I brine them?
- target IT, considering they will be thawed and reheated at a later date?

Assuming an entire loin, I would section them in 4 to 5 pound pieces. Or whatever fits on a Bradley rack.

Brining is optional, I would just put a rub on them and go for it.

I would take them out @138-140F IT, that is the minimum for pork, most people like it more done than that. When you get into the 150's it starts to dry out, since there is not a lot of fat in a loin.

[squirtthecat]

I've been tasked (Ok, given a case of beer ;)) to smoke 2 pork loins for a friend.  They want to serve 1 at Thanksgiving, and one at Christmas.   So, the final product has to be vacuum packed and frozen.

Questions for the experts:

- am I Ok vacpacking and freezing the entire loins?
- should I brine them?
- target IT, considering they will be thawed and reheated at a later date?

Assuming an entire loin, I would section them in 4 to 5 pound pieces. Or whatever fits on a Bradley rack.

Brining is optional, I would just put a rub on them and go for it.

I would take them out @138-140F IT, that is the minimum for pork, most people like it more done than that. When you get into the 150's it starts to dry out, since there is not a lot of fat in a loin.

Yeah, these are packer trimmed from the grocery store, so I assume they are in reasonable sized pieces..
Sounds good, they'll probably reheat in an oven w/ a bunch of other stuff, so it will continue to cook a bit.

Maybe I'll paint one up with some CT, and use a mild rub on the other.

Thanks!

[ArnieM]

This is the last (and only) one I did, just for reference:  http://forum.bradleysmoker.com/index.php?topic=12160.0

It was roughly 1/3 of the loin.

I've been tasked (Ok, given a case of beer ;)) to smoke 2 pork loins for a friend.  They want to serve 1 at Thanksgiving, and one at Christmas.   So, the final product has to be vacuum packed and frozen.

Questions for the experts:

- am I Ok vacpacking and freezing the entire loins?
- should I brine them?
- target IT, considering they will be thawed and reheated at a later date?

Assuming an entire loin, I would section them in 4 to 5 pound pieces. Or whatever fits on a Bradley rack.

Brining is optional, I would just put a rub on them and go for it.

I would take them out @138-140F IT, that is the minimum for pork, most people like it more done than that. When you get into the 150's it starts to dry out, since there is not a lot of fat in a loin.

I'd certainly agree on the lower IT because they will be reheated.  My IT got away from me and I pulled it at 158 and then cut chops and gave them a quick finish on the grill.  Surprisingly, they were still very moist and tender.

A 9-10 pound loin, cut in half, might just make it onto a Bradley rack.  If it doesn't, 'trim' off a couple of chops to help out.  Keep the scrap.  ;D

[squirtthecat]

  Keep the scrap.  ;D

Yeah... 'Shrinkage'.   :D