"Nibbles" (nibbles)
10/08/2014 at 08:54 • Filed to: foodlopnik
0
10|
"Nibbles" (nibbles)
10/08/2014 at 08:54 • Filed to: foodlopnik | 0
| 10 |
I should've taken a picture but the loin didn't last more than five minutes. Take one loin at room temperature. Rub with cracked pepper, sea salt and ground savory, top with fresh rosemary. Smoke over hickory at 210° for one hour. Switch to apple and finish at 225° for an hour and a half. Pull from heat, devour, feel better about life.
Have a song because I guess that's the thing to do these days.
Mattbob
> Nibbles
10/08/2014 at 09:24 |
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that sounds amazing. You have contributed to my hunger. :-( I wish I had a smoker.
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Mattbob
> Nibbles
10/08/2014 at 09:26 |
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Home made applesauce on the side?
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Nibbles
> Mattbob
10/08/2014 at 09:29 |
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I wish. No applesauce at all. I had planned for sides but never got around to it
crowmolly
> Nibbles
10/08/2014 at 09:31 |
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For whatever reason I can't get my pork loins to break out of a stall at around 145*. Very annoying.
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Mattbob
> Nibbles
10/08/2014 at 09:32 |
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it's hard to do much else but eat when that beautiful meat is staring you down.
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Nibbles
> crowmolly
10/08/2014 at 09:40 |
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Do you remove the membrane?
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crowmolly
> Nibbles
10/08/2014 at 09:42 |
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Yup. Tried 3 different thermometers as well.
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Nibbles
> crowmolly
10/08/2014 at 09:46 |
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How hot do you cook? After 2 hours on the smoker I was at a nice 155°
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Nibbles
> crowmolly
10/08/2014 at 09:48 |
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Also, it's been a long time since I looked. 145° is the accepted temp for pork loin. I'm gonna have to get another loin or two and adjust my smoke
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crowmolly
> Nibbles
10/08/2014 at 10:13 |
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Same as you, in the low-mid 2's.