Smokin-It User Forum!
Recipes => Pork => Topic started by: BedouinBob on February 22, 2015, 09:42:11 AM
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I had a pork 4.7 lb loin in the freezer that just needed to be smoked. I brined it in 3/4 C pear juice, 1tsp pepper flakes, 2tsp ginger, 1/3 C soy sauce, and 6 minced cloves garlic. Brinded 24 hours, covered with Famous Dave's Rub, and into the smoker it went! Didn't let a little Colorado snow stop the works. It took about 7 hours to get up to 160 degrees, which is not uncommon at 6500 ft. Still haven't figured that one out. The roast has great flavor but was drier than I expected. Maybe I will have to always have injection in my smokes given the longer smoke times at altitude. Pictures below. Oh yeah, tried the egg too! I am letting that rest a few hours and then taste test.
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Bob, as lean as a loin is, I think stopping between 145 - 150 produces a better end product.
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using the smokin-it and the auber out in the snow and rain will not ruin them? that is my biggest fear at the moment and the reason why I only have 1 smoke in mine
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I brined it in 3/4 C pear juice, 1tsp pepper flakes, 2tsp ginger, 1/3 C soy sauce, and 6 minced cloves garlic.
The roast has great flavor but was drier than I expected
I wouldn't consider what you did as a brine, more of a marinade. Marinades add flavor not moisture.
3/4 cup + 1/3 cup = approx 1 1/6 cups of actual liquid
For a brine to be affective it needs a high enough salt level to get the meat cells to react and enough liquid that the meat is swimming.
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I agree with only cooking to 145-150.
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My last brined loin was removed at 147 then seared for a few minutes. Made a big difference. I thought all brines had to have salt otherwise they don't get into the meat properly. Anytime I don't use the salt the marinade doesn't penetrate and only stays on the outside.
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I missed the fact you went that high on IT, I do 140 Max on Pork Loins for slicing. Cured Loins I take to 150.
Slice it thin and make a little roasted garlic mayo for sandwiches, it will seem less dry.
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I thought all brines had to have salt otherwise they don't get into the meat properly. Anytime I don't use the salt the marinade doesn't penetrate and only stays on the outside.
My favorite brine for fish is all soy sauce, which is high in sodium. The salt doesn't necessarily have to be in the form of granular salt.
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Yes Dave you are right. Although, I think Soy sauce is really a brine. The processed soy is actually added to a salt brine. The soy being the flavoring. I don't know though how you determine the proportions of the salt in any prepared marinades, sauces, etc. to insure a proper brine solution.
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Thanks for the tips guys. I guess I don't take pork out at 145 because I am concerned that it is not underdone. My wife would not appreciate me making her sick! :P
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I will be the last one to tell you to ignore your feelings about internal temperature. The USDA recently changed their recommendations. Here is the link for your info.
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index
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I hadn't seen that Arnie. Thanks. I will update my "old ways". :)
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I know you've tried my butt brine, Bob, so here's what I use on pork loins!
Pork Loin Brine (http://smokinitforums.com/index.php?topic=1235.0)
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145 is safe for domestic, commercial production pork. If you are cooking or eating wild hog you want to take it up to 160 due to a risk of Trichinosis.
Trichinosis is very common in the majority or bears and a large amount of wild hogs in North America.
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Brian, good point on wild game. I am sure the lower temp for regular pork will improve things.
Tony, thanks for the brine recipe. I will give it a try next time around. I am trying to figure out how to use lower salt and sugar for brining but I get the point that low/no salt is not really a brine. :)
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...but I get the point that low/no salt is not really a brine. :)
It's purely a chemical reaction that you can only get with salt. Surprisingly, a proper brine does not add a significant amount of "saltiness" to the meat. It modifies the protein molecules near the surface, which retains the moisture. You always want to thoroughly rinse the brine from the surface before rub. A lot of people make that mistake, thinking they are rinsing away flavor. Good to keep marinades on the surface, but not brines.
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Good point. Thanks.
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Thanks Guys, followed the thread & directions. Best pork loins I have ever made although missed the target of 145* - checked & they were at 147*.
Generally had stayed away from loins due to drying out a couple 3 times previously.
I did top each with 3 slices of bacon lengthwise.
Good bark, juicy & tender. Was a huge hit.
Using the leftovers in a Jambalaya tomorrow while camping.
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Good news, J! Let's see some pics next time! ;) We LOVE pictures around here! ;D
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We've been brining our loin and taking it up to 150 IT then giving it a rest. It is still super juicy and cooked to a high enough IT that it can be cut with a fork when sliced 1/4" - 3/8" thick.
I've been playing with the idea of going to 155 or 160 to make it even more tender, but from your picture it looks like that is a bit too long. Thanks for sharing, you just kept me from drying out the next loin :)
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Josh, I would say that 160 IT is definitely too high. Next time I will be going to about 145 - 150. Post pics of your next endeavor. :)
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145-150, with a reverse-sear on the grill? ...Priceless! ;)