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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-14-2013, 08:40 PM   #1
popeye
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i got a quistion . I put down a 3 lb loin in 2 cups salt and 1 cup super cure . Does antbody have seasoning or a spice that might kick it upa little
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Unread 04-14-2013, 09:13 PM   #2
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Pretty vague, by "kick it up" do you mean like some heat, you could add some cayenne or chipotle. Or are you looking for something more savory......a whole host of various rubs out there. Combo of sweet and savory........again, the rubs.

A pork loin with salt, pepper, garlic, rosemary and some EVOO, grills up nicely, and is very tasty.

Just depends on what you are looking for.

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Unread 04-14-2013, 09:17 PM   #3
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Quote:
Originally Posted by popeye View Post
i got a quistion . I put down a 3 lb loin in 2 cups salt and 1 cup super cure . Does antbody have seasoning or a spice that might kick it upa little
What are you trying to make? Is the loin just covered with that much salt and cure?
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Unread 04-14-2013, 09:18 PM   #4
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I'd cure it then rub it with the heat of your choice. You could inject it with some Sirache or Frank's whatever you like, it all depends on the flavor profile you are trying to achieve.
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Unread 04-15-2013, 08:06 AM   #5
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Sorry i guess i was not clear. I want to smoke it . I wanted to get some differant flavors into it .
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Unread 04-15-2013, 08:13 AM   #6
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Chipotle or cayenne would give it some heat. Powdered jalapeno will give it heat, but more of a slow burn/building heat effect. I kinda like the flavor ginger imparts on pork, but that's just me.
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Unread 04-15-2013, 11:04 AM   #7
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Quote:
Originally Posted by popeye View Post
Sorry i guess i was not clear. I want to smoke it . I wanted to get some differant flavors into it .
With that much salt and cure it sound like you are making canadian bacon. That's why I asked.

You can add seasoning into the salt/cure mixture and some will be absorbed as the cure penetrates the meat. The other choice would be to use a rub when you smoke it.
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