Pork Loins in the smoker

Pork Loins in the smoker

Postby Big Guy » Sat Jun 20, 2009 6:27 pm

Just comming out of the smoker

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Over night in the fridge getting ready to slice into chops and shave for sammys.

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Slicing some chops

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a few more

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Shaving some sammy meat

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almost done

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Postby Spuddy » Sun Jun 21, 2009 9:41 am

That frog looks like it would like to try some too :)
Draco dormiens nunquam titillandus.
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Postby johnfb » Sun Jun 21, 2009 10:06 am

Fab, you lucky so and so :lol:
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Postby wheels » Sun Jun 21, 2009 10:46 am

Big Guy

As usual that looks superb - do you cook/reheat the chops before serving?

Phil
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Postby Big Guy » Sun Jun 21, 2009 2:49 pm

Yes I reheat them on the grill most of the time, although they are good pan fried.
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Postby wheels » Sun Jun 21, 2009 2:55 pm

Thanks Big Guy
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How did you make them?

Postby Hickory_Bill » Thu Jul 30, 2009 1:21 pm

Were they cured?

At what temperature were they smoked?
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Postby Big Guy » Thu Jul 30, 2009 3:10 pm

Yes the loins were wet cured in a brine of 1 cup kosher salt, 1 cup brown sugar and 20 cups water, plus 1 tsp #1 cure for every 5# of meat and brine. soaked for 10 days in the fridge then smoked with maple wood . first 2 hrs 130F no smoke then increased the smoker to 170F and started smoke smoked until an internal of 152F In my smoker that takes about 6-8 hrs.
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