Cold smoking pork belly and pork loin - curious about how long?
2024年1月26日 · I generally use a pellet tube in a drum smoker for my cold smoking, and my back-up smoker is an electric box "Big Chief" also fueled with pellets burned in a hot plate. I shoot for a pit temp of 70°F or less, and as you can see I have plenty of draft, and a gentle smoke. In both smokers, I'm hanging the bacon vertically.
Smoking a pork loin | Smoking Meat Forums - The Best Smoking …
2011年12月11日 · Hello to all you smokers, I am smoking a pork loin and wonder on smoking times. I saw 1.5 hours per pound and wondered if that would be about right. The loin is 9.06 lbs, and that would be about 13 or so hours. Thanks for any help you may give me
Smoking a pork loin | Page 2 - Page 2 | Smoking Meat Forums
2011年12月11日 · Okay, we got the pork loin smoked. We kind of combined several suggestions. We injected the pork loin with olive oil, apple juice, and seasoning, wrapped it in saran wrap and let it sit in the refrigerator most of the day. Then we dried it off, and covered it in the Texas rub a friend gave to us.
Pork Loin Jerky (Step by Step with Pics) - Smoking Meat Forums
2016年4月8日 · Now it’s time to put in Smoker: 8:00—————Put all pieces on top 4 racks of my 6 rack MES 40. (I put Frog Mats & Q-Mats on racks first) 8:00—————Start Smoker & set to maintain 140° of heat. 8:30—————Fill two rows of …
How long to smoke a Pork Loin Roast - Smoking Meat Forums
2014年12月14日 · When I did a pork loin slightly larger recently, it went about 2.5 hours, with the temp set at 220-225. My electric smoker seems to run a little hot; otherwise, I would have set it at 235. Be sure to use an internal thermometer to track that temp- …
Smoked Pork Loin - Any cooking tips? - Smoking Meat Forums
2013年2月10日 · Hey everyone, Just rubbed a 4 pound pork loin this morning. Did a simple rub - salt, pepper, onion powder, garlic powder, thyme, etc. Going to smoke it using maple wood in my Masterbuilt electric. Just wanted to get some opinions on how to cook the loin. I haven't smoked one before. Would you...
Smoked pork loin center cut - Smoking Meat Forums
2012年4月7日 · With USDA inspected pork, you finish @ 145* internal, but some folks are bit squeemish about pink meat/juices in pork...I'm one of them, btw. I go for 160* carry-over for med-well, still very juicy with just a touch of pink inside. Sharp or heavy smoke woods should be used (hickory/mesquite) sparingly with pork loin.
Canadian Bacon using a Smokin-It electric smoker | Smoking Meat …
2020年4月15日 · Start smoke with temp set at 140 deg using 3-4 oz apple wood. After 2 hour of smoke, raise smoker temp up to 180-200 and cook until internal temp of loin hits 135-140 (guidelines say cook till 145 deg). Total smoke time is usually 3-4 hours. Then I remove from smoker, chill until cool.
pork loin fat cap, up or down? - Smoking Meat Forums
2011年2月24日 · I have a pork loin on the top rack above a boston butt in a brinkman vertical smoker, Since it was on top and had the boston butt between it and the coals and would not be in as long I figured I would put the fat cap up, does that sound right?
Can you smoke pork loin and chicken together? - Smoking Meat …
2013年5月10日 · I am planning on smoking a 4 1/2 lb pork loin (brining overnight) and 2 whole chickens which I will flatten (rubbed with a rub and olive oil and refrigerated overnight) tomorrow with applewood. From what I've read take the pork to 145 to 150 at 225 degrees, remove ,wrap in foil and let stand for a while. Smoke chicken to 165 degrees.