I have always smoked my pork loin without brining but am giving it some
considaration. Any thoughts, ideas, or concoctions?

Brian

"BrianW" > wrote in message
news:ltWqg.1060771$xm3.818634@attbi_s21...
>I have always smoked my pork loin without brining but am giving it some
>considaration. Any thoughts, ideas, or concoctions?
>
> Brian
I have brined quite a bit, mainly fowl and now and then pork. I use from 1
oz by vol. to 2 oz by vol table salt per quart and for either 2 oz. sugar. I
usually use 1 oz salt per quart, which gives you 5% salt by weight. The last
chicken leg-thighs we cured with 10% salt was too salty. 10% is slightly
over 10 times your .97% serum salt concentration. Season with any seasoning
you like or no seasonings. I use the more assertive seasonings like clove
or allspice. The herbal seasonings you don't taste very much. I've never
brined a pork loin because of its leanness, assuming the loin would dry out
with long slow cooking. As I'm sure you know, if you cook loin much past
medium it becomes dry and tough. How do you get it to the tender stage?
Kent

"BrianW" > wrote:
> I have always smoked my pork loin without brining but am giving it some
> considaration. Any thoughts, ideas, or concoctions?

Pork loin roll, estufata

Cut it in half and butterfly it. Stuff it with Proscuitto, Provolone,
Capicola, Baby Spinach, Scallions, Roasted Peppers, EVOO, Basil, Oregano,
Garlic, Onion Powder and S&P. Drizzle it with a bit of Balsamic Vinagrette
and tie them up.... Q as usual. Che bellazzo!

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

> wrote in message

:: "BrianW" > wrote:
::: I have always smoked my pork loin without brining but am giving it
some
::: considaration. Any thoughts, ideas, or concoctions?
::
:: Pork loin roll, estufata
::
:: Cut it in half and butterfly it. Stuff it with Proscuitto,
Provolone,
:: Capicola, Baby Spinach, Scallions, Roasted Peppers, EVOO, Basil,
Oregano,
:: Garlic, Onion Powder and S&P. Drizzle it with a bit of Balsamic
Vinagrette
:: and tie them up.... Q as usual. Che bellazzo!

All of that stuff? Sounds interesting. I got a link somewhere that
shows putting one similar to this together. It's on the Kamado forum.

Brian, be sure to smoke a loin at higher temperatures, 'cuz it's a
tender cut of meat already.
What I do, stuffed or not, is sear it on all sides, then add smoking
wood to the fire and cook 'til it hits about 130 internally. Pull it
off, wrap and let it "rest" for about a half hour. It'll be at least
138 by then (the FDA's new "safe" for pork), very juicy and very good.
Don't be afraid of the slightly pink color.

BOB

> wrote in message
...
> "BrianW" > wrote:
>> I have always smoked my pork loin without brining but am giving it some
>> considaration. Any thoughts, ideas, or concoctions?
>
> Pork loin roll, estufata
>
> Cut it in half and butterfly it. Stuff it with Proscuitto, Provolone,
> Capicola, Baby Spinach, Scallions, Roasted Peppers, EVOO, Basil, Oregano,
> Garlic, Onion Powder and S&P. Drizzle it with a bit of Balsamic Vinagrette
> and tie them up.... Q as usual. Che bellazzo!
>
> --
> Nick. Support severely wounded and disabled Veterans and their families!
>
> Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! !
> !

Makes sense, I have done the same with veal and braised it.
Thanks,
Brian

Brian...

I have been known to brine my pork loins using apple juice as the liquid
medium on my pork. As for salt I use 1/2 cup of Morton's kosher per gallon
and then I get lazy and just toss in a quarter cup of pickling spice plus
and extra table spoon of fennel seed and a couple of whole small red pepper
bring it to a boil and let it steep before chilling.

Then I smoke it over a nice fruit wood I still have a lot of apricot after
my tree died..... Sad day that was but it give just as much now as it did
when it was fruiting.

Have fun

Greg




"BrianW" > wrote in message
news:ltWqg.1060771$xm3.818634@attbi_s21...
> I have always smoked my pork loin without brining but am giving it some
> considaration. Any thoughts, ideas, or concoctions?
>
> Brian
>
>

"Greg Willingham" > wrote in message
...
> Brian...
>
> I have been known to brine my pork loins using apple juice as the liquid
> medium on my pork. As for salt I use 1/2 cup of Morton's kosher per
> gallon
> and then I get lazy and just toss in a quarter cup of pickling spice plus
> and extra table spoon of fennel seed and a couple of whole small red
> pepper
> bring it to a boil and let it steep before chilling.
>
> Then I smoke it over a nice fruit wood I still have a lot of apricot after
> my tree died..... Sad day that was but it give just as much now as it did
> when it was fruiting.
>
> Have fun
>
> Greg
>
>

How long do you smoke it and does the loin get to the "fall apart" stage.

>
> "BrianW" > wrote in message
> news:ltWqg.1060771$xm3.818634@attbi_s21...
>> I have always smoked my pork loin without brining but am giving it some
>> considaration. Any thoughts, ideas, or concoctions?
>>
>> Brian
>>
>>
>
>

On 5-Jul-2006, "BrianW" > wrote:

> I have always smoked my pork loin without brining but am giving it some
> considaration. Any thoughts, ideas, or concoctions?
>
> Brian

I have always smoked/roasted pork loins nekkid right along with ribs and or
butts. Except for my nasty habit of overcooking them, they are just fine
without
brining. I don't see how brining would be advantage unless you desire to
change
the taste of the meat.

--
Brick(Found a motor..Trying to get it started.)