Pork loins???????

just a few thoughts in general. this piece has a tendency to dry out . in the usa you can now cook pork to medium rare heat but just try to sell it!!! what i have been experimenting with is heavy smoke and medium rare temp range. so far it seems to be working ok just haven't hit the sweet spot yet for me. the other thing we are working on is to cube it about 2" and skewer it. using dry rub on those but again haven't hit the sweet spot. from what i have seen doing it that way is chicken wings take longer to cook or the pork will get way tuff. what i am doing this friday is taking a boneless pork loin and smoking it to rare (heavy smoke) and then wrapping it in plastic film and aluminum foil to make a steam chamber and then taking that to about 185 degrees. i wont pull it but will thin slice it. again using dry rub overnite.
the reason i have boneless pork loin is that i hit one heck of a buy on whole pork loins and since i like to fabricate meat cuts i got two cases and fabbed out the ribs and got left with a whole lot of boneless loin. i know i can hit the sweet spot where i am happy and it is making a nice experiment although my wife is going nuts since i divide my potential food costs down the 5th decimal place. man i got to get a life but this is how i am killing time until my 2 cookshacks and the trailer are ready .
sorry it was so long a response but i didnt want to leave anything out
hope it helped.
jack
2 Greyhounds....SMOKIN!!!!

Hey Mike,

drbbq does a" Chicago pork chop".

I often brine and pull loins about 137� to hold.[They rise to about 145�]

drbbq just rubs them cooks to 137�,slices into 1 in. chops, and freezes.

He then grills them on demand in his vending business.

Would anybody down there be interested in Canadian bacon? That's a good use for boneless loins.

Mike,
here is something I got off the forum a while back, its a big hit with the family...
� Don't overcook
� Marinade & Baste
1. I try to cook my meats to a particular internal temp. For pork loin, I look for 145 internal. I recommend you cook to something around that temp and decide if that's good for you. It of course will vary, based on your preferences as well as the size of your pork loin. Years ago, pork HAD to be cooked to at least 160, but with the more modern techniques, they say we don't have to worry about the tricanosis like we used to. You could even cook it to 155 or so, but that would tend to be dry.
2. Now, for the marinade. I've like this oriental style because it is a strong flavor to enhance the weak pork flavor.
� 1 cup soy sauce
� 1/3 cup sesame oil (yes, this has to be sesame)
� 6 cloves of garlic, chopped fine (to your taste, more is even better)
� 1 tablespoon ginger (ground)

That's it.
Mix the marinade, place in a non-reactive pan and let marinade overnight. I heat the leftover marinade up (to kill off bacteria) and serve with the food as a sauce.
Options: I sometimes add apple juice to get more sauce.
You can smoke it, I only smoke it for about an hour, then finish it on the grill so I get a good crispy outside. Go for that internal 145. I like to smoke this over fruit wood of some sort.

How about some pork jerkey? I use the whole eye of rounds for beef and have made jerkey from boneless pork loins, as well as chicken breasts.

You could cut them thick and and cut a pocket in them and stuff with some sausage and bread stuffing. Possibly apply some smoke and then grill serve with some sauce, if cut thin enough they would make a good sammy on a toasted sesame roll.

dave

Hey Vernon, I recognize that recipe of mine, glad you like it. That marinade is pretty popular. I use it for Pork Tenderloins especially.

About Pork Loins. I pretty much don't cook them anymore, except maybe as Pork chops ala Tom/Dr BBQ. They're just tasteless unless you do something to add taste. I especially recommend brining a loin and injecting to give some flavor.

Smokin'

Ditto on injecting and the use of a thermometer.
something I have done on loins is wrap them with bacon.The cheaper and fatter the better.Just wrap it about every 3 inches and hold it on with a toothpick.Stick the toothpick in just deep enough to hold.You can eat the bacon too.Or cut it up very fine and add it to your 'tater salad or green salad.

thanks guys, i will try them all. particularly like drbbq's approach, simple, and sounds like something that could adapt well to my consumer market.