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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-08-2017, 05:41 PM   #1
SirPorkaLot
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Join Date: 08-31-09
Location: Homeworth, OH
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Default Pork Loin TD Prep: 30 Hour Dry Brine

There is a Pork Loin TD going on over here:
http://www.bbq-brethren.com/forum/sh...d.php?t=248232

Being Sir Porkalot, it would be a shame if I didn't enter something.

That something is a Bone-in Pork Loin.

I went to the local butcher this morning and picked up this beauty, I plan to cook this tomorrow afternoon and enter it before the contest closes Monday morning.



I will be using Naturiffic Harvest Brine to dry brine this Pork Loin.
It weighs in at ~3.5 lbs and could be dry brined as quick as 9-10 hours, but I am going for a 30 hour dry brine this time.

1.25 Tablespoons of Harvest Brine was spread evenly across the Loin



Then I wrapped it tightly in plastic wrap and now goes into the fridge for the next 24 hours. At that time I will remove the plastic and allow the meat to air dry in the fridge before smoking it at 250F tomorrow.



Stay tuned...
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Old 07-08-2017, 05:47 PM   #2
Big George's BBQ
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Looking forward to this
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Old 07-08-2017, 06:34 PM   #3
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I will be tuned to this one John.
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Old 07-08-2017, 06:55 PM   #4
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Old 07-08-2017, 07:00 PM   #5
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Very nice start. Hope all goes well.
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Old 07-08-2017, 07:09 PM   #6
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The Harvest Brine is a wonderful product Period
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Old 07-08-2017, 08:31 PM   #7
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Old 07-09-2017, 12:21 PM   #8
SirPorkaLot
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Okay here is an update.

Pork Loin has been brining for 24 hours and it is time to unwrap and let it air dry for a few hours before it hits the smoke.

This is what is looks like just after un-wrapping





At this point no seasoning has been used outside of the Harvest Brine.
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Old 07-09-2017, 04:19 PM   #9
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Old 07-09-2017, 05:00 PM   #10
SirPorkaLot
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Okay. It has dry brined for 24 hours and air dried for 6 hours.
Time for it to hit the smoke.

Fired up the baby WSM with coals, Red oak and Apple wood chunks. Gonna aim for 225-250F on this cook.



Took the Pork out of the fridge. The surface has dried out nicely.





No additional seasoning will be added, except for parsley, which is a requirement for a Pork Roast IMHO.





Should take 2-2.5 hours to hit 145F IT, when it will come off.
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Old 07-09-2017, 06:06 PM   #11
tom b
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looking good, I freaking love that brine
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Old 07-09-2017, 08:04 PM   #12
SirPorkaLot
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Here is the 30 hour dry brined Pork Loin.

Out of the smoker at 147 (slightly overshot)





Sliced







(Notice the juices in and around the meat..this is no "dry Pork Loin")


Plated with a Smoked Yam and Steamed Green Beans (seasoned with Garlicky Lemon)



It was tender, juicy and flavorful!
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Old 07-09-2017, 08:07 PM   #13
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Damn John, you did yourself proud.
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Old 07-09-2017, 08:25 PM   #14
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Close-up

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Old 07-09-2017, 08:30 PM   #15
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Looks great. I'll take a slice!
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