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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 06-26-2010, 11:28 AM   #1
Brewmaster
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Cool Cured Bone-In Pork Loin

I cut the pork Loin in three pieces to make it a more manageable size for the brine process. Tomorrow they will go on the egg with some pecan. I'm not sure a day is long enough for the brine so I also injected the brine to speed the process.



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Unread 06-26-2010, 11:52 AM   #2
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I know you don't need luck on a cook but just the same, good luck Nate. Looking forward to more pics!
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Unread 06-26-2010, 08:27 PM   #3
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how'd ya cut 'er? sawzall or????
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Unread 06-27-2010, 08:23 PM   #4
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Quote:
Originally Posted by boatnut View Post
how'd ya cut 'er? sawzall or????
Actually I used one of my Cutco knives. Worked pretty well.
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Unread 06-27-2010, 08:26 PM   #5
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Here is the finished product.











I was very tender and juicy.

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Unread 06-28-2010, 07:02 AM   #6
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WOW! that looks fantastic!!
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Unread 06-28-2010, 09:29 AM   #7
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Phantastic!!!
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