OcalaScott
Knows what a fatty is.
Pork loin was on sale so my wife picked one up. We decided since it was so big, we could try a couple different seasonings and see which one we liked the best. I cooked it using the method described in Bill’s (TK Method) Pork Loin that is in the recipe section here. Here are all the ingredients except for the fresh lemon juice (from my neighbors lemon tree) that I used. The lemon juice was only used with the lemon pepper seasoning. I used 7-Up for the liquid on the other two. The middle one is “Magic Dust”.
Cut the loin into 3 pieces, had a nice fat cap.
I used 1 oz of dry rub and pulverized it in the coffee grinder and then added it to the liquid.
I have never used the marinating attachment on the Foodsaver so I thought I would give it a try. Placed the marinade in the special container, added 1 chunk of Loin and ran the marinating cycle, flipped the meat and then ran the cycle again. After taking the meat out of the container, put it in a gallon ziplock and added the marinade to rest for the night. I did this for each of the three rub/marinades.
The next morning, took them out and rubbed them with un-pulverized rub.
Then onto the UDS that was at 225 F. I have a water pan directly above the coals so I filled it and threw on some Hickory and Apple for the smoke.
6 hours later, 225 the whole time, the internal temp was at 160. I foiled them and back on they went. I added about a half cup of water to each foil pack and then sealed it up.
At 8 ½ hours, the internal temp was at 190 so I pulled them off and into the cooler for a rest. Rested them for 2 hours, internal temp down to 170.
Oh, I forgot, I stuffed 1 link of hot Italian sausage into each piece. You can see it in the two on the right after I sliced a piece off.
Took half a piece of each for me for the test.
After cooking for so long, it was moist, not gushing wet when cut, in fact it didn’t really get the cutting board wet, but it was tender and moist like most pulled pork. I added a little of the pan juice from each one and that made it a little more flavorful.
It was hard to cut because it wanted to pull rather than slice, so we pulled the rest for leftovers. Added a little of the juice to the meat for storage.
As far as the taste, I liked the Magic Dust the best. It had more of a nice seasoned taste. The Kick’n Chicken was next then the lemon pepper. I couldn’t taste any lemon at all, even though I used pure fresh squeezed lemon juice for the marinade.
Scott
Cut the loin into 3 pieces, had a nice fat cap.
I used 1 oz of dry rub and pulverized it in the coffee grinder and then added it to the liquid.
I have never used the marinating attachment on the Foodsaver so I thought I would give it a try. Placed the marinade in the special container, added 1 chunk of Loin and ran the marinating cycle, flipped the meat and then ran the cycle again. After taking the meat out of the container, put it in a gallon ziplock and added the marinade to rest for the night. I did this for each of the three rub/marinades.
The next morning, took them out and rubbed them with un-pulverized rub.
Then onto the UDS that was at 225 F. I have a water pan directly above the coals so I filled it and threw on some Hickory and Apple for the smoke.
6 hours later, 225 the whole time, the internal temp was at 160. I foiled them and back on they went. I added about a half cup of water to each foil pack and then sealed it up.
At 8 ½ hours, the internal temp was at 190 so I pulled them off and into the cooler for a rest. Rested them for 2 hours, internal temp down to 170.
Oh, I forgot, I stuffed 1 link of hot Italian sausage into each piece. You can see it in the two on the right after I sliced a piece off.
Took half a piece of each for me for the test.
After cooking for so long, it was moist, not gushing wet when cut, in fact it didn’t really get the cutting board wet, but it was tender and moist like most pulled pork. I added a little of the pan juice from each one and that made it a little more flavorful.
It was hard to cut because it wanted to pull rather than slice, so we pulled the rest for leftovers. Added a little of the juice to the meat for storage.
As far as the taste, I liked the Magic Dust the best. It had more of a nice seasoned taste. The Kick’n Chicken was next then the lemon pepper. I couldn’t taste any lemon at all, even though I used pure fresh squeezed lemon juice for the marinade.
Scott
