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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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Old 01-29-2012, 02:54 PM   #1
tortaboy
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Default 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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Old 01-29-2012, 03:00 PM   #2
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You can eat pork jerky, it is perfectly safe. I suspect the pineapple juice will be fine.
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Old 01-29-2012, 03:08 PM   #3
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Quote:
Originally Posted by landarc View Post
You can eat pork jerky, it is perfectly safe. I suspect the pineapple juice will be fine.
How much you wanna bet it will turn out nothing like pork jerky?
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Old 01-29-2012, 03:09 PM   #4
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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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Old 01-29-2012, 03:12 PM   #5
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Quote:
Originally Posted by DMSinTexas View Post
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.
Just looking at the pork as I put it on the smoker makes me think marinading with canned pineapple juice will not be a problem. The texture looks completely normal.

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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Old 01-29-2012, 03:15 PM   #6
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Inquiring minds want to know
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Old 01-29-2012, 03:20 PM   #7
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Looks like you have many things to prove to yourself..................let us know how it turns out!

Bob
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Old 01-29-2012, 03:27 PM   #8
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Quote:
Originally Posted by landarc View Post
You can eat pork jerky, it is perfectly safe. I suspect the pineapple juice will be fine.
Pork/Pineapple jerky with pepper flakes is tasty. Don't ask how I know.
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Old 01-29-2012, 03:33 PM   #9
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Quote:
Originally Posted by BobBrisket View Post
Pork/Pineapple jerky with pepper flakes is tasty. Don't ask how I know.
The pepper flakes must dry it out....LOL
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Old 01-29-2012, 04:09 PM   #10
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Quote:
Originally Posted by tortaboy View Post
The pepper flakes must dry it out....LOL
Not so much the flakes but too many beverages of a particular kind.......
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Old 01-29-2012, 08:49 PM   #11
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Looking forward to hearing your results.
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Old 01-29-2012, 09:45 PM   #12
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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:
Attached Images
File Type: jpg Canadian bacon.jpg (51.1 KB, 236 views)
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Old 01-29-2012, 10:12 PM   #13
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That looks pretty good
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Old 01-29-2012, 10:16 PM   #14
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I LUV bacon...
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Old 01-29-2012, 10:29 PM   #15
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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.
Attached Images
File Type: jpg pork loin 2.jpg (63.3 KB, 222 views)
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