I just scored a great deal on a big pork loin, about 9 pounds. I want to cut this in seconds or thirds, and freeze for future use.
First question:
Should I brine these (dry or wet) prior to freezing? I've seasoned bone-in chops with great success, but I would like some other perspectives.
Second question:
Should I cut some or all into chops?
Final question:
Any suggested rubs? I was thinking of mixing up some Cowboy Java Rub and giving that a try.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last year. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
Meathead has a wonderful cook for pork loin. It involves slicing/unrolling it, to appx 3/8 - 1/4 inch thickness. Slather it with "Bread n Butter Stuffing" then roll it back up n tie with butchers twine. Use your prefered pork rub and you will have a feast for many! Love this site!
When I buy whole pork loins I’ll cut three 1.5” chops from the blade end for me because I like the “dark meat” of the loin. I’ll cut three 1” chops from the sirloin end for her because she only likes “white meat” pork an then I’ll take the remaining center section and cut it into two roasts. I’ll usually smoke the center rib section and oven bake the center loin section with kraut.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
ssandy_561 pretty much nailed it. My suggestion is to be sure and not over cook it though. As long as it's garden season a cold, smoked pork loin sandwich with tomatoes, peppers, etc is wonderful IMO.
I'll second the suggestion that Alan Brice made with a slight variation. I usually cut a loin into chops and small "roasts". Just did a 1 3/4 lb one a couple days ago. I use a long slicing knife to "unroll" it, then slathered on a layer of pesto and added raw spinach leaves. Rolled it up, tied, and indirect cooked on a cooker (I used my kamado, but any indirect will work). As for the slather, lots of other choices could be used; a nice chutney that compliments pork for instance.
I am going to follow along with what has already been suggested, cut some of it into chops and cut a couple of roasts to the size that works best for how many people you feed at one time.
Pork loin:
Rubs: SPG works, or any good pork rub
I would freeze before the brine
Cut into chops or roasts, that is your call, Hot and fast for chops, low and slower for roasts
I just cut a nine pounder up the freezer yesterday. I'm in agreement with ssandy_561 The only thing I'll add is to cut a pound or more thin, for hot and fast cooks or stir fry. Yesterday I cut 8 one-inch chops, a two pound roast and some thin cuts for stir fry.
Thanks everyone for the great advice! Here is what I ended up with:
1 sirloin roast, my own pork rub
12 chops (two from the blade end), seasoned with Jamaican Blue Mountain seasoning
1 loin roast pesto roll
I wasn't going to do the pesto roll, but I had some pesto to finish up and I already had my butchering setup, so it made sense to just go it. The pesto in the pork ended up like a jelly roll, with pesto squirting out all over the place, but it should work. I trussed it, then vacuum sealed it. It should make an interesting dinner.
All of this went in the freezer, as I ran out of space in my fridge.
Again, thank you fellow pit masters, you were a huge help today.
Pork Loin - Need Suggestions
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