1 6lbs.(approx.) pork loin cut in two
1 gal cold of water in a food safe 5 gallon bucket
Brine
1c sea salt
1c granulated sugar
1c brown sugar
1Tbsp of cure salt
20 peppercorns
3 cloves of crushed garlic
tie loins to make rounder
Place pork loins in the brine and put a water filled 1 gallon ziplock bag on them to further submerge them.
Put a lid on the bucket and stick it in the refrigerator for 10 days. No need to inject the cure into them when curing this many days. It will penetrate 100%.
Day 10 pull them out of the cure rinse and soak in 2 baths of cold water to pull a little of the saltiness out for 2 hrs.
Dry and put on racks then refrigerate for 12-24 hrs. until a nice pellicle (a sort of skin to allow the smoke to adhere better) is formed. Tim's took 16 hrs.
Tim loaded them in his SmokinTex 1400 at 225�F for 4.5 hrs. with cherry pellets until the internal was 145�F.
Pull and let them cool before vacuum sealing for 48 hrs. to have the smoke fully penetrate.
Tim says, "Then I took a sharp knife, cut the twine off and started slicing off some pork loveliness. You can eat this cold for a ham or slice it thick for smoked pork chops. I like to drop a dollop of butter in the skillet and pan fry for a couple of minutes per side. Try it... You will absolutely love what you can create at home in your spare time. Just a fair warning, if you give any to friends or family you will be making batches of this all of the time. The brine has also been used on chicken, turkey, and venison back strap with wonderful results! Enjoy."
Thanks, Tim!
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