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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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01-29-2012, 02:54 PM
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#1 |
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is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Todays Experimental Cooks
Lots of experiments going on today.....
I've got my first cured pork loin (6 days) getting smoked to 150 in my attempt at Canadian Bacon. Pretty basic cook, but new for me. I've got 6 pork loins that have been marinading in a canned pineapple juice based marinade for 24 hours. I'm going to smoke them to 140, then wrap them in foil with MORE leftover canned pineapple juice in the foil. Will cook to probe tender around 200 degrees. Why? Three reasons: 1. To prove to myself that canned pineapple juice will not make meat mushy. 2. To enhance the flavor of pork loin. Pork loin in itself is kinda boring, so the more smoke I can get in it (And still keep it juicy), the better as far as I am concerned. 3. To prove to myself that I can cook pork loin like a brisket, and it will still have great flavor, texture, and be juicy. I'll either have plenty of meat for sandwich's over the next few weeks, or I'm gonna be a hungry dude at work this week. |
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01-29-2012, 03:00 PM
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#2 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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You can eat pork jerky, it is perfectly safe. I suspect the pineapple juice will be fine.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-29-2012, 03:08 PM
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#3 | |
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is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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01-29-2012, 03:09 PM
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#4 |
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On the road to being a farker
Join Date: 11-12-11
Location: Baton Rouge, LA
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Curious about your pineapple experiment. I have heard that the heat treatment involved in canning deactivates the tenderizing enzyme. Never wanted to risk a piece of pork on the experiment though.
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01-29-2012, 03:12 PM
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#5 | |
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is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
Here's the question in my mind. IF the tenderizing enzyme is neutralized, does that mean the flavor of the pineapple will not saturate the meat? |
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01-29-2012, 03:20 PM
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#7 |
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Moderator
 
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Looks like you have many things to prove to yourself..................let us know how it turns out!
Bob
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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01-29-2012, 03:27 PM
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#8 | |
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Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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01-29-2012, 03:33 PM
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#9 | |
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is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
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01-29-2012, 04:09 PM
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#10 | |
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Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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01-29-2012, 08:49 PM
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#11 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looking forward to hearing your results.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-29-2012, 09:45 PM
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#12 |
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is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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I'm going to have to do the results in two parts. The Canadian Bacon was done long ago, rested, sliced, and already in the freezer.
Here is a pic of the Canadian Bacon: |
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01-29-2012, 10:12 PM
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#13 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That looks pretty good
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-29-2012, 10:16 PM
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#14 |
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is One Chatty Farker
  Join Date: 10-09-11
Location: Pelahatchie MS
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I LUV bacon...
__________________
I LUV to smoke 'em... Trailer mounted reverse flow stick burner. Rehomed Weber Kettle #1 Black. Rehomed Weber Kettle #2 Copper Weber Kettle #3, Dads old cooker. Rehomed Brinkman electric. Rehomed Weber Smokey Joe. Rehomed Small Sunbeam tailgater. Rehomed Brinkman vertical smoker. Rehomed Little Chief electric smoker. Rehomed And 2 UDS go to set ups... Rehomed |
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01-29-2012, 10:29 PM
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#15 |
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is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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The Pineapple marinated loins came out great also. They took FOREVER to probe tender (About 6 hours at 275 or so).
I'm horrible with my camera, but I wanted to get a good close up of both the texture, and the outside of the loin. My wife and I both preferred the flavor of this meat over the traditional way of cooking loin. The sweetness of the pineapple juice was evident. It definitely did not impact the texture of the meat. |
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