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Garlic Brined Pork Loin

DMWDMW Posts: 12,304
Just made the brine, now it's outside to cool before brining a section of pork loin overnight. The temp was 15* and dropping, shouldn't take too long. The other part is curing for Canadian bacon. And what to do while waiting for the brine to cool? Yeah, that should work.

My little girl turned 12 yesterday, family coming over tomorrow night.imageimageimage
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Comments

  • 4Runner4Runner Posts: 2,948
    Looks like a great start.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
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  • Nice looking brine for sure.
    Cherry Hill, NJ
  • DMWDMW Posts: 12,304
    Out of the brine and now back in the fridge to dry. Also decided to supplement with some drumsticks.image
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • DMWDMW Posts: 12,304
    Post sear, pre roast. First layer of glaze applied.image
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • hapsterhapster Posts: 7,445
    Looks really good!
  • DMWDMW Posts: 12,304
    And its done.
    image
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • Ladeback69Ladeback69 Posts: 4,422
    @DMW‌, I am thinking of smoking a brined pork loin. What is in your brine? I have one that has sea salt, brown sugar and what ever spices I want to add. What all did you add to it. It looks like I see peppercorns, what else? It looks good. My wife doesn't like pork loin because it is dry and has no flavor and I said I can change your mind on that.
    XL, WSM, Little Kahuna, Coleman RoadTrip Gas Grill

    Kansas City, Mo.
  • jcasparyjcaspary Posts: 1,479
    Looks awesome!  I agree with wanting the recipe on the brine.
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
  • GATravellerGATraveller Posts: 5,283
    Did I miss something - what was the glaze???

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  • DMWDMW Posts: 12,304
    Oh boy, now I need to dig and see if I can figure out what I used for brine and glaze on this one...

    I need to get better about documenting details. :-\"

    The key to juicy loin is to not overcook it. 165* is overcooked, 145* serving temp is now considered "safe" by the USDA. I like to pull at just below 140* and let carryover cooking finish it during the rest. There may be a bit of pinkish color in the center. That's OK.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • DMWDMW Posts: 12,304
    OK, I think this was the Garlic-Sage Brine from Charcuterie, I have it in this post, and I'm almost 100% certain it is the same. 

    You will probably want to scale the brine depending on the size of the loin.

    As to the glaze, I'm not sure, but I'll bet since I was using a brine recipe from Charcuterie, I may have used the Bourbon Glaze as well. Here it is:

    1 cup whiskey, bourbon, or Wild Turkey
    1/2 cup maple sugar or maple syrup (I would have used syrup)
    1/4 packed cup brown sugar
    Pinch of cayenne pepper

    Again, I can't stress how important it is to not overcook loin. On large cuts like this I may have been known to pull at 135* in the center...
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • tarheelmatttarheelmatt Posts: 9,209
    I am interested in the Canadian bacon... 
    ------------------------------
    Thomasville, NC
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  • DMWDMW Posts: 12,304
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • anzyegganzyegg Posts: 1,104
    Pork loin looks great. Bacon cure....oh yeah!
  • tarheelmatttarheelmatt Posts: 9,209
    Thanks @DMW‌!
    ------------------------------
    Thomasville, NC
    My YouTube Channel
    Facebook
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  • SGHSGH Posts: 24,011
    Looks like a first round knock out to me. Excellent job my friend.

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