Trying a pork loin for the first time.after the brining do I cut into slices before smoking or smoke in the piece,which weighs a kilo! I have only ever smoked the pork belly which because it was not very thick ,I left it in the piece.
uli,
Mar 10, 10:30pm
Which method are you using!
Hot smoked or cold smoked!
Have you got a commercial smoker or a home built one!
Personally I cold smoke as I like raw smoked ham. So I would smoke the whole thing. Fridge for a few days then cut very thinly.
dreamers,
Mar 10, 11:54pm
We have a hot electricsmoker and do lots of salmon,just starting with the bacon.
fogs,
Mar 11, 7:11am
It is much better to cold smoke bacon, We drycure then cold smoke we use loin of pork, It is very nice. A 2 kg piece takes abour 5-7 hours
dreamers,
Mar 11, 3:05pm
I guess it's all about preference.we have hot smoked amaple syrup glazed belly and it was superb,just hadn't attempted a loin yet.
angel404,
Mar 11, 3:07pm
Dreamers what is your brine recipe! What kind of salt do you use!
Thats an easy recipe dreamers. How important is the smoking part! I dont have a smoker.
dreamers,
Mar 11, 7:26pm
I think the smoking gives a nicer flavour,Try it with a small porkbelly first and see how you go.good luck.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.