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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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04-14-2013, 08:40 PM | #1 |
is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
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loin
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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04-14-2013, 09:13 PM | #2 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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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. KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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04-14-2013, 09:17 PM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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What are you trying to make? Is the loin just covered with that much salt and cure?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 Last edited by Ron_L; 04-14-2013 at 09:38 PM.. |
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04-14-2013, 09:18 PM | #4 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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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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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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04-15-2013, 08:06 AM | #5 |
is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
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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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04-15-2013, 08:13 AM | #6 |
Knows what a fatty is.
Join Date: 04-13-13
Location: Northwest Chicago suburbs, Il
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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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04-15-2013, 11:04 AM | #7 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
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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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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