Pork loin injection

[tarheelsmoker]

Picked up a pork loin tonight, on sale with part of the rib bones still attached. Wondering if anybody injects pork loin. If so, do you have a suggestion for an injection recipe. The plan is to inject, rub with SM cherry and smoke at 250 until IT of 135-140. I’m open to brining as well.

What do y’all think?

 

[Ron_L]

I have, but it is hard to find pork around here that is not enhanced. When i did, I used a commercial pork injection like Butcher Pork, Pork Prod, etc.

 

[tarheelsmoker]

That’s what I like about this one that I bought. They call it a “ Texas style rib” but it is not a retail ready cryovac. They cut them from long pieces of bone in pork loin.

 

[thirdeye]

I shoot all of my pork loins. My go-to injection is apple juice and canning salt. I think of it as a lite brine. My ratio is 1-gram of canning salt per 1-ounce of apple juice. Canning salt dissolves very easily... I mix it right in the little bottles of juice. I give it at least two hours of dwell time after shooting it.