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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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07-08-2017, 05:41 PM | #1 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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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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07-08-2017, 05:47 PM | #2 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Looking forward to this
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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07-08-2017, 06:34 PM | #3 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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I will be tuned to this one John.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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07-08-2017, 06:55 PM | #4 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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07-08-2017, 07:00 PM | #5 |
somebody shut me the fark up.
Join Date: 07-16-16
Location: Johns Creek, Ga.
Name/Nickname : Ron
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Very nice start. Hope all goes well.
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Ron Join us for the South East Bash in Lebanon, Tn. May 4, 2024 (https://docs.google.com/spreadsheets...usp=drivesdk)] Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
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07-08-2017, 07:09 PM | #6 |
is One Chatty Farker
Join Date: 09-14-12
Location: Spring, Texas
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The Harvest Brine is a wonderful product Period
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Certified Carcinogenic Meat Eater (CCME) LSG 24"X24"X36" vertical offset smoker LG and MiniMax BGE Weber 22.5 Master Touch Hunsaker drum Weber Smokey Joe Blackstone griddle PK Grill (original) |
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07-08-2017, 08:31 PM | #7 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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07-09-2017, 12:21 PM | #8 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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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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John |
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07-09-2017, 04:19 PM | #9 |
is One Chatty Farker
Join Date: 09-14-12
Location: Spring, Texas
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Certified Carcinogenic Meat Eater (CCME) LSG 24"X24"X36" vertical offset smoker LG and MiniMax BGE Weber 22.5 Master Touch Hunsaker drum Weber Smokey Joe Blackstone griddle PK Grill (original) |
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07-09-2017, 05:00 PM | #10 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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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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John |
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07-09-2017, 06:06 PM | #11 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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looking good, I freaking love that brine
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07-09-2017, 08:04 PM | #12 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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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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John |
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07-09-2017, 08:07 PM | #13 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Damn John, you did yourself proud.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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07-09-2017, 08:25 PM | #14 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Close-up
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John |
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07-09-2017, 08:30 PM | #15 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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Looks great. I'll take a slice!
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