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Smoked Sunday.

Seasoned loin with Lemon Pepper and extra garlic powder. Out of refergerator for 30 minutes. Smoker FEC 100 stabilized for 30 minutes at 276. Put 2 meat probes in loin. set for approximately 130- 135. Smoked approximately 2.5 - 3 hours to reach desired temp. Put into refrigerator until tonight. sliced and packaged. Had some for dinner with roasted potatoes, squash and sauce. super.

Great way to do a loin. Cost was about $5.75 per lb for a choice loin. super good. Wet aged 55 days.

John

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