9 or 10 days to go :)

[eyeguy 54]

in the brine and gonna try my first cb. thx r for the great post.  I knew I would find something to do with my winter minnow bucket.

[reinhard1]

I'll be waiting for the results!!!  That's all you need is a good bucket.  good luck.

[Rip_Some_Lip]

That's the next on my list too. Need to get some cure and a couple loins. Would it work to brine it in a large ziplock? I usually brine turkey breasts in them. Cant wait to see how they turn out eyeguy. This is a great page and such helpful guys to help a beginner smoker like me out!

Edited July 28, 2015 by Rip_Some_Lip

[Boar]

soooo what are u trying to do, brine and hang to cure? gonna smoke it?

[eyeguy 54]

following reinhard1  instructions for canadian bacon. in the brine 10 days, dry overnight, smoke. I better get some applewood from a mazon...  maybe they will send 3 cases ! !  lol  long story. 

That's the next on my list too. Need to get some cure and a couple loins. Would it work to brine it in a large ziplock? I usually brine turkey breasts in them. Cant wait to see how they turn out eyeguy. This is a great page and such helpful guys to help a beginner smoker like me out!

directionas call for 1 gallon water so maybe a 2 gallon gag would work. reinhardt ?? 

[reinhard1]

It's best to use a plastic bucket or a plastic container large enough so the pork loin is submerged. If you can get a 2 gallon zip bag and everything fits in there [loin and brine] it would work also.  The main thing with using a brine is to keep the meat submerged.  When using a plastic container and the loin for example floats somewhat then use a gallon zip bag half full of water and place it on top of the loin so it stay's submerged.  There are tupperware containers in a variety of sizes that are handy to have as well.  good luck.

 

[LindellProStaf]

DO NOT WASH THE BUCKET!!!  You might get a nice seafood/minnow flavor enhancement.  

Seriously, that does look like fun.

[eyeguy 54]

9 days have passed, rinsed, dried off and back in fridge overnight for the smoke in the morning.   cherrywood is ready. 

[reinhard1]

:Looking good!!!  I'll be waiting for the finished smoke!!  good luck.

[Mike89]

:Looking good!!!  I'll be waiting for the finished smoke!!  good luck.

oh yes

[eyeguy 54]

up to 135.   for the rest overnight, wrap in foil or nothing? thx

wifey is bummed she has to wait till friday to have a blt lol

[reinhard1]

I usually pull it out of the smoker when it's over 145 internal [most of the time 150 or so being that the safe level of pork is 145].  Then I put it on the kitchen counter with a foil tent to let it cool.  Then after it gets cool I put it in the fridge overnight.  Next day you can slice into it or wrap it for the freezer.  Try not to take a taste test prior to that so all the juices stay intact for the night.  good luck.

[eyeguy 54]

about 2 1/2 hours to hit 150.  hurry up friday morning ! ! !  lol 

 

[leechlake]

holy cow did I find a prize in bottom of my freezer.  A whole pork loin from 2010!!!  Any takers?  

Eye guy that is going to be a real winner for sure.  Admit it, you must have hacked a few pieces off to try already???

Edited August 6, 2015 by leechlake

[reinhard1]

Ya, when you look at that ,  that's when it's hard not to cut into it.  That looks great!!!  good luck.

[eyeguy 54]

following reins directions to a T....  lol  no cutting till friday. 

[eyeguy 54]

thx rh for a great idea.  it turned out just dandy!   now to package it up and share with the family.

[reinhard1]

Look's awesome!!!  runny eggs are my favorite as well.  Great job!!! good luck.

[JP Z]

That looks Great Eyeguy!  I think I need to find a loin on sale now

[LindellProStaf]

That picture with the 2 perfectly done eggs has me drooling.  I have been using Cavenders a lot lately.  Especially like it on my eggs.  What are you putting on your eggs there Eye Guy?  Reinhart those eggs I saw on your post a few days ago were so snotty I had to smile.  Too runny for me.  :-)  And great looking pork.

[eyeguy 54]

just peppercorn medley in a grinder from McCormick, no salt. good stuff.  

[LindellProStaf]

Will try it.

[Rip_Some_Lip]

I just got a 5lb loin in the brine. I'm going to probably leave it in an extra day (11 days) so I can smoke it on Friday night. Cant wait!

[eyeguy 54]

have fun,  rh will know if 11 days is too much. might get salty??   I did 9. 

[reinhard1]

Brining time depends on the thickness of the meat used.  Boneless pork loins usually are pretty much the same.  I have done them in 11 days once in awhile due to things coming up and I could not smoke that day.  I always say 9 or ten days.  One extra day won't make much difference but the longer in the brine the saltier they get but you are good at 11.  9 would be a minimum for me or a starting point for loins to smoke.  A whole fresh ham for example goes for 30 days plus injection. A whole pork butt would go 15 days for me plus injection.  good luck.