The start of something good!

[Frozen Smoke]

Start with a SRF Kurbota pork loin. Brine for a couple hours and then rub, smoke slice and serve. Keep it simple I guess. I like to use some apple cider or juice as part of my brine mix and the Oak Ridge brine mix has been a go to for awhile now. Saves a lot of time from when I made my own mix and you can still tweak on it if you want a more pronounced garlic or onion or whatever flavor. The pork loin has a nice bit of fat cap on it so it will be great for the low and slow stick burner.
Trying to come up with a new side to serve it with. Maybe some cheesy smoked taters and fresh green beans?

Will try to remember more pics as I go and update.

[Troutman]

First, can't wait to see the cook. Second, how about sharing a little pricing information if you don't mind. We get excellent pork in our area but have been wanting to try some heritage pork to see if its worth the money.

And hey....I like taters !!!

[Frozen Smoke]

The pork loin was 2.3lbs and ran $35 from Snake River so roughly $15 per pound. Not cheap but not crazy expewnsive like some of their beef cuts. Fed 3 people easily.

[Troutman]

Yea that’s a reasonable amount, glad you enjoyed it!!! Thanks for sharing.

[Spinaker]

Awesome!! I have yet try the Oak Ridge brine.

If you are looking for a good tater recipe, here is a batch that I really love!

Ana's Homemade Hooray Potatoes !
Preheat oven 350
2 lbs frozen hash browns, cubed preferable
1 can cream of mushroom
1 can cream of chicken
16 oz sour cream
1/2 tsp salt
1/4 tsp salt
2 Tablespoons melted Ghee or butter
8 oz grated cheddar cheese

** if you like crunchy, add crushed Ruffles potato chips or corn flakes on top before popping into oven

Mix together and bake at 350 for 1 hour

[CaptainMike]

Now here's a nugget. I think it was ssandy_561 that was looking for a recipe like this.

[Spinaker]

Yep, I posted this to him as well. CaptainMike

[Frozen Smoke]

Thanks for the recipe Spinaker that just went on my very soon to do list. We are having some major remodel work done on the house in a few weeks and I promised to do some cooking for the contractors so this sounds like a good one to put on the table for them.

The loin was exceptional. At 2.3lbs it easily fed my wife and I and my son who has a habit of somehow knowing when the smoker is going and seems to stop by for some reason. You need to keep a close eye on them because they cook fast. I thought I was keeping a pretty close eye on it but this thing went from 125 to 140 in about 10 minutes. I was shooting for just under 135. I was running the stick burner at a cool 220 to 230 even as I wanted to be gentle with this piece and give that fat cap time to render and the meat to absorb some good red oak smoke flavor. But even at 140 it was melt in your mouth pork heaven.

The fat cap and the brine kept everything moist and juicy.


Under the fat cap was some fine pig!



All rubbed up and ready for the smoke.



Total smoke time was probably 90 minutes low and slow. Even though i went to a higher temp than I wanted this piece of pork didn't suffer for it, it was exceptional! SRF makes it hard to go to the local meat grocery store meat counter. I will be buying these again!



I still have a SRF 8lb prime rib of pork waiting for it's turn in the stick burner. Pigs do not die in vain at SRF!!!!

[RonB]

Nice lookin' cook.

[Spinaker]

That will be great for them! Great carb and fat load!

Great looking cook BTW. I will have to try the ORBBQ brine, I have seen those for sale but never pulled the trigger.