Smoking Meats
(Page 3 of 6)
July/August 2008
Shirley Splittstoesser
SMOKED BACON
RELATED CONTENT
Make a high-priced bacon from the least expensive bacon you can buy. No rub or sauce needed.
2 to 4 pounds unseasoned, sliced bacon
Prepare smoker. Maintain smoker temperature at 160°F.
Put sliced bacon on smoker grates. Smoke until bacon has a smoky coating.
SMOKING TIME: About 2 hours. Bacon will not be fully cooked but smoke will permeate bacon to add light, smoky flavor.
BBQ TIP: Before serving, microwave 1 minute per slice or fry as usual. Uncooked, smoked bacon can be kept in freezer or refrigerator for later use.
KING LOIN
Smoking changes pork loin from peasant to king. The change has to be tasted to be believed. Taking the time to make your own brine, dry rub and sauce will give you true bragging rights when the compliments roll in.
2 to 3 pound boneless pork loin (also called pork tenderloin)
Pork Loin Brine
A Carolina Dry Rub
Mustard Style Barbecue Sauce
3 tablespoons cooking oil
PORK LOIN BRINE
1 gallon water
21/2 cups kosher or canning salt
1/4 cup soy sauce
1 cup brown sugar
1 teaspoon ginger
1 tablespoon powdered garlic
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon dry mustard
1/2 teaspoon black pepper
1 teaspoon basil
1 teaspoon rosemary
Mix all ingredients until salt and sugar are dissolved. Refrigerate or freeze until used.
A CAROLINA DRY RUB
1/4 cup ground black pepper
1/4 cup paprika
2 tablespoons sugar
1 tablespoon salt
1/2 tablespoon chili powder
11/2 teaspoons garlic powder
11/2 teaspoons onion powder
Mix all ingredients and store in covered container. Refrigeration is not needed.
MUSTARD STYLE BARBECUE SAUCE
1 cup yellow mustard (liquid)
1/2 cup sugar
1/4 cup brown sugar
1/2 cup apple cider vinegar
1/4 cup water
2 tablespoons chili powder
3/4 teaspoon black pepper
3/4 teaspoon white pepper
1/2 teaspoon soy sauce
2 tablespoons butter
11 /2 teaspoons liquid smoke (hickory flavoring)
Mix together mustard, sugar, brown sugar, cider vinegar, water, chili powder, black pepper and white pepper. Simmer 30 minutes. Stir in soy sauce, butter and liquid smoke, and simmer for 10 more minutes. Refrigerate overnight to allow flavors to blend. Refrigerate unused sauce.
Put loin in plastic bag or nonreactive dish and pour brine over until loin is immersed. Refrigerate overnight. (Freeze unused brine for future use.)
Prepare smoker. Maintain smoker temperature at 180°F.
Remove loin from brine and wipe dry. (Discard used brine.) Rub all sides of loin with dry rub and mop with barbecue sauce. Spray all sides of loin with cooking oil. Put loin on smoker grate over pan of water. Insert meat thermometer probe into meat. After 2 hours, mop loin on all sides with barbecue sauce and turn.
COOKING TIME: About 4 hours to reach 160°F, the USDA recommended safe minimum internal temperature for pork. I recommend smoking until the internal temperature is 170°F.
BBQ TIP 1: Smoke 2 or more loins at a time. They freeze well and are great to have on hand for a special treat during a busy holiday or when unexpected guests arrive.
BBQ TIP 2: Sliced smoked loin sandwiches beat any lunchmeat available.
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