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Smoked Pork

CRCR Posts: 175
edited 1:43AM in EggHead Forum
Smoked some pork loin the other night and it came out very good. Did the following:
Tablespoon of Tenderquick per pound of meat
Teaspoon Brown Sugarper pound of meat
Rub mixture into meat thoroughly
Put in Zip-lock bag in refrigerator for 7-10 days; turn daily[p]When ready, rinse meat in cold water and then soak in cold watr for 1/2 hour before smoking.[p]The above is the basic Cured Pork Recipe from the Ugly Brothers Web-site.[p]To finish I stabilized my Egg at about 210° threw in two big handfulls of Hickory chips and put the meat on direct. This provided very heavy smoke for the first 20-45 minutes. Pulled when meat internal temp was 150° After cooling cut into approx one pound pieces and then into Food Saver Bags for freezing. [p]Result was extreemly lean Canadian style bacon. Pinkish color almost like ham. High in Hickory smoke flavor but not overpowering if you fry like bacon later. Next time I think I will only let internal temp get to about 140°.[p]If you like bacon try this, it was very easy as well as rewarding.[p]


  • BluesnBBQBluesnBBQ Posts: 615
    CR,[p]I've been meaning to try this. Do they sell Tender Quick in greocery stores, or will I have to order it or look for it at a specialty food store?
  • CRCR Posts: 175
    BluesnBBQ, I searched all over for this stuff and non of the markets or butcher shops carried it. Stumbled upon it in a new Albertson's Market thet was having its Grand Opening in Tucson. TenderQuick is made by Morton Salt. It comes in a little blue bag and I found it next to the Morton Salt products.[p]Hope you find it as this was fun to do. Next time I will also use a cut of pork with more fat on it; maybe even a small pork butt cut in half horizontally. The loin was so lean I had to add a little oil to the skillet to fry it.[p]

  • site1059.jpg
    <p />CR,
    I have done the same thing with boneless Boston Butt sliced in half. I like to brush them with honey or maple syrup before smoking. I try to keep the cooker below 200 deg while smoking and take the meat off the cooker when it reaches 140 deg internal. I also use hickory for the smoke. I have two pork loins that have been curing for 6 days now. They should be ready to smoke this weekend.[p]rj

  • BluesnBBQBluesnBBQ Posts: 615
    I looked for Tender Quick at two grocery stores tonight. Didn't find it. Anyone know a good source for it in Maryland? (PG or Howard County)
  • SippiSippi Posts: 83

    WalMart Supercenters carry tenderquick in our area.

  • SethSeth Posts: 79
    What is tender quick? I know what it is supposed to do, but was wondering what it really is. Anybody know? I am guessing we will be hearing from Stogie pretty soon. [p]Seth

  • seth,
    TenderQuick contains Salt, Sugar, 0.05% Sodium Nitrate, 0.05% Sodium Nitrite,Propylene Glycol. For more info check out the link.

    [ul][li]Tender Quick[/ul]
  • CRCR Posts: 175
    rj, that looks great. I think will use a Boston Butt next time as the pork loin was a little too lean to use like bacon, although the smoked loin certainly will have some very good uses. This weekend we will be making Eggs Benedict with the smoked loin; it should be awesome.[p]Do you have any problems holding your dome temp down at 200°? Any pointers?[p]I never thought that this would be so easy as well as so much fun.[p]Thanks, CR

  • CR,
    I don't have a Egg yet. I cook with a WSM and don't have any problem keeping the temp at 180/200. I have found I don't need much lump when smoking the butt bacon. It only takes 2 to 3hrs for it to reach an internal temp of 140.[p]rj

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