Jump to content

What's in your smoker tonight?


Rockspek

Recommended Posts

  • 2 weeks later...

Day 14....  Took the meat out of the brine and rinsed it off.  Color was perfect.  Smelled good too. Cleaned up some more of the silver skin( was in a rush when I threw these in the soak, but I usually clean them before brining). 

Added salt, pepper, onion and garlic powder.  I go easy on the salt as the brine adds enough.  I do go heavy on the pepper though. 

On the pit at 225° until they reach a IT of 110°.  Then steamed until 125° - 130° . 

Let cool and slice.  I'll post pics along the way.  This batch will be mostly given to friends and family as Xmas gifts. 

IMG_20201222_095935407.jpg

IMG_20201222_101451687.jpg

  • Like 4
Link to comment
Share on other sites

  • 2 weeks later...
2 minutes ago, SpacemanSpiff said:

Stuffed pork loin. Prosciutto, salami, provolone and parmesan cheeses, spinach, olive oil, garlic, assorted seasonings. Rolled it up then naturally wrapped with bacon. Headed onto the pellet grill...

8D28346B-A3DD-4DD4-89A0-B93E5D52F710.jpeg

DF9D999F-9938-458F-A294-C5A534D2F03D.jpeg

Looks fantastic... except for the spinach, lol.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...