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Message
re: Smoked Pork Loin.....updated in OP with pics
Posted on 10/21/14 at 9:26 am to doubletap
Posted on 10/21/14 at 9:26 am to doubletap
quote:
let it start to warm to room temp at least 30 minutes before lighting the smoker
If you like to see a nice smoke ring, put it straight from the fridge to the smoker. The process of the smoke ring forming happens when the meat is at a temp of 130 or lower. So, the bigger the temperature difference, the longer it takes to get there, the bigger or more pronounced the smoke ring will be. There really is no reason to let meat warm when smoking (as it takes a LONG time to get to room temp anyways). Plus, going from fridge to smoker reduces the time the meat is in the danger zone of 40-140.
1
Posted on 10/21/14 at 9:46 am to surprisewitness
quote:What you call the danger zone (between 40 and 140) I call cooking. As long as there is heat, there is little danger. Cooking low and SLOW is the basis of smoking meats. I realize that a loin doesn't have much, if any fat to break down, but it will take smoke for the entire cooking process since it is so short.
Plus, going from fridge to smoker reduces the time the meat is in the danger zone of 40-140
Also the reason I let it sit before putting it in the smoker is because a 35* piece of meat will reduce the temp in the smoker significantly.
Posted on 10/21/14 at 12:44 pm to doubletap
quote:
What you call the danger zone (between 40 and 140) I call cooking. As long as there is heat, there is little danger. Cooking low and SLOW is the basis of smoking meats. I realize that a loin doesn't have much, if any fat to break down, but it will take smoke for the entire cooking process since it is so short.
Also the reason I let it sit before putting it in the smoker is because a 35* piece of meat will reduce the temp in the smoker significantly.
Letting meat sit out before low and slow cooking provides no benefit and adds risk of food posioning even if slightly. It also reduces the smoke ring. I dont understand why you would care if a cold piece of meat drops the grate temp of the smoker? If you don't change the airflow, the smoker will come back up to temp relatively quickly and putting a room temp piece of meat will do basically the same.
For high heat cooking it would be different. You do not want to put cold meat on a hot grill because then you will get an overcooked surface compared to the interior.
ETA - I would pull around 140 and foil tent it, let it rest for 15 minutes and come up to 145.
This post was edited on 10/21/14 at 12:46 pm
Posted on 10/21/14 at 1:17 pm to doubletap
quote:
because a 35* piece of meat will reduce the temp in the smoker significantly.
The temperature drop of a smoker caused by meat that is at a temp 35 or 55 will be a marginal difference at best. The temperature drop is mainly caused by you opening the smoker. Anyways, it will take longer than 30 minutes to go from 35 to 55 unless your house is 100 degrees inside.
quote:Yes I am aware, I smoke almost every weekend. But, you must get your meat out of the danger zone.
Cooking low and SLOW is the basis of smoking meats
quote:Your meat must go from 40-140 in 4 hours to prevent bacterial growth that will make you sick. If you let your meat sit for 30 minutes, now you have 3.5 hours to get it to 140.
What you call the danger zone (between 40 and 140) I call cooking.
Posted on 10/21/14 at 2:37 pm to surprisewitness
quote:
Your meat must go from 40-140 in 4 hours to prevent bacterial growth that will make you sick.
Now this is good info...did not know this. I just don't see a problem with taking a peice of meat out of an ice water brine or fridge and letting it sit on my counter for 30 minutes. Hell, a bacon weave would take me close to 30 minutes to do anyway. I suck at those.
Posted on 10/21/14 at 2:52 pm to CHEDBALLZ
quote:
1/4 cup water to 1/2 gallon of water.
Fail...too much water, not enough anything else.
Posted on 10/21/14 at 3:09 pm to Janky
I wrap mine in bacon and rub it down with various spices.
Just random seasonings, like salt, pepper, Tony's, etc.
Eta: I bake it that way as well.
Just random seasonings, like salt, pepper, Tony's, etc.
Eta: I bake it that way as well.
This post was edited on 10/21/14 at 3:10 pm
Posted on 10/21/14 at 3:16 pm to MSCoastTigerGirl
I am gonna season it with a season I have that includes dill and other spices, some Tony's and turbinado sugar....and a few other items. We shall see.
Posted on 10/21/14 at 3:20 pm to Janky
I always put a little dry mustard in my rub for pork loins.
Let us know what you use and how it turns out.
Let us know what you use and how it turns out.
Posted on 10/21/14 at 5:16 pm to Janky
How'd this turn out? I would have added 12 Pro-V1 to brine mix.
Posted on 10/21/14 at 5:19 pm to MSCoastTigerGirl
quote:
I wrap mine in bacon and rub it down with various spices.
Posted on 10/22/14 at 8:48 am to skuter
quote:
How'd this turn out?
It was really good. Could have used a little more smoke flavor, but it was juicy and flavorful.
Posted on 10/22/14 at 8:50 am to Janky
That really looks great!
I like pork loin, but I never really cook it anymore. Just find it to be bland and little boring.
I like pork loin, but I never really cook it anymore. Just find it to be bland and little boring.
Posted on 10/22/14 at 11:14 am to Janky
Damn, that looks great
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