Pellet Fan
Here's How I.... => Cook Pork => Topic started by: Fire708 on February 15, 2023, 10:42:31 PM
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Decided to try a pork loin. Kroger had them on sale a while back so we picked up a couple. Thawed one out, rubbed with Chef Meritos, then 225 till temp hit 140. Came out wonderful.
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Nice! Pork loin has always been one of my favorites..
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Looks good. I typically make Canadian Bacon out of them for pizza.
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One of my favorites, too. Did you cook it in a pit, kitchen oven, what?
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Sorry, I’m getting absen minded.
Cooked on a Pitts & Spitts pellet grill. 255, top shelf. Nothing else.
Now I gotta look up a Canadian bacon recipe, 02ezb has me curious.
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Sorry, I’m getting absen minded.
Cooked on a Pitts & Spitts pellet grill. 255, top shelf. Nothing else.
Now I gotta look up a Canadian bacon recipe, 02ezb has me curious.
Here is the recipe I use. Fairly simple to make.
https://pelletfan.com/index.php?topic=7634.0
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Here's (https://pelletfan.com/index.php?topic=119.msg573#msg573) another recipe. I didn't check to see if there are differences.
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I have done both ways mentioned, I am more a fan of the dry method over the brine method, although I usually only used tenderquik and dark brown sugar.