Page 1 of 1
Pork Loins in the smoker
Posted:
Sat Jun 20, 2009 6:27 pmby Big Guy
Just comming out of the smoker
Over night in the fridge getting ready to slice into chops and shave for sammys.
Slicing some chops
a few more
Shaving some sammy meat
almost done
Posted:
Sun Jun 21, 2009 9:41 amby Spuddy
That frog looks like it would like to try some too
Posted:
Sun Jun 21, 2009 10:06 amby johnfb
Fab, you lucky so and so
Posted:
Sun Jun 21, 2009 10:46 amby wheels
Big Guy
As usual that looks superb - do you cook/reheat the chops before serving?
Phil
Posted:
Sun Jun 21, 2009 2:49 pmby Big Guy
Yes I reheat them on the grill most of the time, although they are good pan fried.
Posted:
Sun Jun 21, 2009 2:55 pmby wheels
Thanks Big Guy
How did you make them?
Posted:
Thu Jul 30, 2009 1:21 pmby Hickory_Bill
Were they cured?
At what temperature were they smoked?
Posted:
Thu Jul 30, 2009 3:10 pmby Big Guy
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.