Bob K Inspired smoked pork loin

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Dumoine
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Bob K Inspired smoked pork loin

Post by Dumoine » Sat May 22, 2021 08:21

After seeing Bob's post on cured pork loin, i decided to give it a try.

The recipe I used:

2.0% salt
0.5% sugar
0.25% cure #1
0.05% granular garlic
0.3% red pepper flakes
0.12% fennel seeds
5.0% fresh squeezed orange juice
Coarse ground black pepper to roll the loin in before smoking.

Equilibrium cured in a Zip-lock in the refrigerator for 2 weeks. Remove from Zip-lock and rinsed. Let sit on a rack in the refrigerator overnight to dry. Rolled the loin in cracked black pepper and stuffed it into a net; and then smoked with apple for 3 hours at 105 degrees F.

Image
Just out of the smoker

I then souse vide for 3.25 hours at 145°f.

Image

It was very tasty. I am going to try it again with pork tenderloin. The smaller diameter of the tenderloin will enable the smoke and pepper flavor to be more assertive. I am also going to try waiting to add the fennel and orange juice and place it in the sous vide bag along with the smoked loin.

I used orange juice instead of orange slices that Bob used. I have had trouble with the orange rind imparting a bitter flavor when making carnitas.

Thanks Bob, this is going to keep me busy for a while.
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Bob K
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Re: Bob K Inspired smoked pork lion

Post by Bob K » Sat May 22, 2021 12:44

That's a hybrid of an Orange Lonzino http://wedlinydomowe.pl/en/viewtopic.ph ... no&start=0 and Sweetheart Ham http://www.wedlinydomowe.pl/en/viewtopi ... b&start=15 . Sounds tasty! I would add the black pepper to the initial ingredients. If You EQ them for 4 weeks or so the pepper flavor permeates right to the center.
3.25 hrs at 145f seems a bit short. I usually go for 6 hrs at that temp to insure pasteurization.
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redzed
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Re: Bob K Inspired smoked pork lion

Post by redzed » Wed Jun 02, 2021 14:53

That loin sure does look good. Nicely spiced and flavoured. The sous vide process also kept it moist. Keeping a loin in the smoker for a long time to bring it up to temp dries it out. So sous vide is a good idea. If the IT hit 145 at any point, then the loin is safe to eat.
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Re: Bob K Inspired smoked pork lion

Post by bolepa » Wed Jun 16, 2021 14:26

redzed wrote:
Wed Jun 02, 2021 14:53
That loin sure does look good. Nicely spiced and flavoured. The sous vide process also kept it moist. Keeping a loin in the smoker for a long time to bring it up to temp dries it out. So sous vide is a good idea. If the IT hit 145 at any point, then the loin is safe to eat.
Now I have a question: what would be a better process for pork loin - to smoke it first for 4 hours at at temp 135F and then poach it in SV bath at temp not higher then 150F with probe inserter till it's done (reaches temp 149F) or vice versa ? I done this both ways but couldn't notice any difference...
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redzed
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Re: Bob K Inspired smoked pork loin

Post by redzed » Sat Jun 19, 2021 18:14

Always better to smoke and then poach. Cooked meat does not take on smoke as well as raw. I'm surprised that you have not noticed any difference.
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Dumoine
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Re: Bob K Inspired smoked pork loin

Post by Dumoine » Tue Jun 22, 2021 01:33

I tried the above recipe using pork tenderloin instead of pork loin.

Image

As I mentioned in the previous post, I wanted to try adding the orange juice and fennel to the sous vide bag after the meat was smoked to see how it compares. After trying it both ways, I can say it is better to add the orange juice and fennel to the cure mixture. So from now on the juice and fennel will be part of the equilibrium cure.
Using the equilibrium cure and sous vide makes this so easy and fool proof.
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