Need good easy recipe for smoking pork loin
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I'd usually grill it.
A brine[Smokin' has a good one ,if you use the search]
Smokin' also has an excellent oriental type marinade in the search.
I'd cook at 335�,or as hot as the cooker will run.
I like apple,peach on pork.
I'd take it to 140�internal,rest it in foil with a 1/2 cup apple juice.
It should rise another 5 �.
Slice just before serving.
A brine[Smokin' has a good one ,if you use the search]
Smokin' also has an excellent oriental type marinade in the search.
I'd cook at 335�,or as hot as the cooker will run.
I like apple,peach on pork.
I'd take it to 140�internal,rest it in foil with a 1/2 cup apple juice.
It should rise another 5 �.
Slice just before serving.
Pork loin is more popular grilled but I absolutely love smoked pork loin. Tenderloin too.
Since my mod 50 doesn't go higher than 250 F I brown it first so it ends up with some crust. Rub with your favorite pork rub and brown well on all sides on your stovetop or grill.
Smoke at 250 F until about 140 F internal.
Another interesting twist is to stuff it. I take a well seasoned sausage and partially freeze it. With a long blade fillet knife or sharpening steel, make a hole lengthwise in the pork loin and stuff with the sausage.
The sausage gives it extra fat and flavor and makes for a nice presentation after slicing. I make a custom sized, slightly higher fat sausage just for this purpose.
Since my mod 50 doesn't go higher than 250 F I brown it first so it ends up with some crust. Rub with your favorite pork rub and brown well on all sides on your stovetop or grill.
Smoke at 250 F until about 140 F internal.
Another interesting twist is to stuff it. I take a well seasoned sausage and partially freeze it. With a long blade fillet knife or sharpening steel, make a hole lengthwise in the pork loin and stuff with the sausage.
The sausage gives it extra fat and flavor and makes for a nice presentation after slicing. I make a custom sized, slightly higher fat sausage just for this purpose.
great idea with the sausage.When you make the hole,do you just make a couple cuts into the meat so the sausage can be squeezed in or do you have to cut out and remove part of the meat to create a real hole? This would be interesting with a chorizo sausage,a mojo marinade and sauza rub. You could match rubs,marinade and sausages to different ethnic themes.
Keep in mind that you may need to precook some stuffings and chill them.
You can kind of swirl the loin on a steel and it will expand the hole some.
Raw sausage is usually best brought up to over 155�,so a center of 140� may not get you there.
Just a couple of thoughts.
You can kind of swirl the loin on a steel and it will expand the hole some.
Raw sausage is usually best brought up to over 155�,so a center of 140� may not get you there.
Just a couple of thoughts.
Tom, So it would be best to parboil or partially cook a sausage in a casing and then freeze so it can be shoved into the middle? I don't have a steel so would be using maybe a long slicer with a serrated edge..would that work? Or an already smoked sausage or cooked sausage if II kow I coudl buy already cooked or partially cooked smoked sausages couldn't I? But I am not sure if chorizo is partially cooked or not.
Depending on the chorizo,it could be raw bulk,cooked-or uncooked links.
The Cuban cooks do this with beef roast.
Boliche.
Parboiling will also work,and leaves the juices inside.
Cajun andouille,for example, is heavy smoke cooked,and firm enough to shove through the loin.
Any long thin bladed knife will work.
You can cut an X all the way through the length of the loin,by turning your blade across the first cut.
This makes it easier to enlarge the hole.
Just experiment with the loin.
It will work.
You can also go all the way of butterflying the loin,pounding it flat ,and fill it with as much precooked stuffing as you wish.
Roll it up and tie it.
Stuart did a great one on these at the FEC class in Ponca.
The Cuban cooks do this with beef roast.
Boliche.
Parboiling will also work,and leaves the juices inside.
Cajun andouille,for example, is heavy smoke cooked,and firm enough to shove through the loin.
Any long thin bladed knife will work.
You can cut an X all the way through the length of the loin,by turning your blade across the first cut.
This makes it easier to enlarge the hole.
Just experiment with the loin.
It will work.
You can also go all the way of butterflying the loin,pounding it flat ,and fill it with as much precooked stuffing as you wish.
Roll it up and tie it.
Stuart did a great one on these at the FEC class in Ponca.
Thanks! I think the next thing I do will be a chuck roast since I bought one and have it in the freezer.And have used up the ribs and butts . Is Boliches the name of the sausage or the process for doing it?
I think that the chuck would easily be butterflied so I could roll loose meat or even stick a sausage in the middle and roll up. We plan on driving down there to your area soon and I want to cook up some of the stuff in the freezer.
I think that the chuck would easily be butterflied so I could roll loose meat or even stick a sausage in the middle and roll up. We plan on driving down there to your area soon and I want to cook up some of the stuff in the freezer.
Boliche is the sausage stuffed beef roast.
Tom, So I may be making a boliche.I got the roast out to thaw.Its 11.5 pounds boneless. It is hard to find chorizo that isn't soft and very greasy.I read that this is Mexican chorizo and I need Spanish which is more like a smoked,firmer sausage. Perhaps cajun would work if I can't find chorizo? Kathy
KathyE - If you can't locate Spanish or Cuban chorizo, your best bet, as Tom mentioned, would be andouille.
Though I make Boliche from time to time, I've never done one in the smoker. Looks like I'll have to try one soon. BTW - the recipe that I normally use can be found here.
Though I make Boliche from time to time, I've never done one in the smoker. Looks like I'll have to try one soon. BTW - the recipe that I normally use can be found here.
Thanks dls,
As usual you come through like,, Tom with help for me.I definitely can see marinating in mojo or bitter orange,rub with salt pepper garlic or adobo, then stuffing with andouille which would definitely be easier to find around here.
One of the recipes I found under boliche called for grinding bacon instead of ham and browning in bacon grease.This would give s smokey taste which we can duplicate in the smoker.
As usual you come through like,, Tom with help for me.I definitely can see marinating in mojo or bitter orange,rub with salt pepper garlic or adobo, then stuffing with andouille which would definitely be easier to find around here.
One of the recipes I found under boliche called for grinding bacon instead of ham and browning in bacon grease.This would give s smokey taste which we can duplicate in the smoker.