Smoked Meats: 104 Smoked Pork Loin


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    Smoked Meats 104 Smoked Pork Loin

    Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have!

    Pork Loin
    Grinding Meat
    Pk-100

    What Is Tenderloin?

    One of the easiest and most common things to be smoked at home is a pork tenderloin. They are readily available at almost any grocery store or supermarket and they are easy to get right. The fact that it is a tenderloin means it is the psoas major muscle, which is it is a muscle that runs along the spine. They are tender as they aren’t a heavily used muscle like the chest or leg would be.

    Meat Block

    3 lb of Pork Tenderloin
    1 Shaker of Pork Roast with Apple Cinnamon and Butter
    1 Shaker of Apple Sweet and Sassy Rump Rub

    Equipment

    Walton’s Automatic Syringe Injector
    Grilleye Pro Plus

    Process

    The usage on the Pork Roast with Apple Cinnamon and Butter is 5 oz to 6.25 lb of pork and just about 1 lb of water. Since we have about 3 lb of tenderloin we are going to dissolve half the shaker in half an lb of water. Next, we will place our pork tenderloin in a bag and pour in the mix over it, then we will vacuum seal it to remove the air and leave it in a refrigerator overnight.

    Marinating

    So to marinate this I am going to put it in a vacuum bag with the seasoning and since this marinade already contains phosphates it will do a good job of soaking in and staying in the meat through the cooking process. If the marinade you are using does not contain phosphates I would consider adding some as it will chemically change the meat so it has a higher water holding capacity. If we were doing a thicker cut like a pork butt and maybe even an entire Pork Loin I would inject it but as this is a 104 class we will cover injecting in later videos.

    Topical Rub

    Rub all sides of the Tenderloin with the rub of your choice. Since we have already marinated this it should have enough moisture for the seasoning to stick to the tenderloin, if it is not sticking to the meat you can rub it with some mustard and then rub the topical seasoning onto the mustard.

    Wood

    For Pork you can really use any wood you want, Fruitwoods like Apple and Pecan are good choices if you like a lighter smoke flavor but the pork will definitely stand up to Hickory or Mesquite as well. If we were smoking chicken or fish I would definitely stay in the fruitwood family though as stronger smoke flavors will overpower those types of meat.

    Note

    Adding a pan of water to your smoker can help increase the humidity inside of the smoker. Humidity can help speed up cook times and it will give you a moister finished product. I like to use the Grilleye Pro Plus as it allows me to monitor the temperature of the meat without ever having to get up. It can connect through Bluetooth or through my wireless network. It also allows me to set alarms so if I am not paying attention it will start beeping at me once it has reached a set temperature or is outside a temperature range.

    Thermal Processing & Smoking

    225° until the internal temperature is 145°

    Cooling

    Let the meat sit at room temperature for about 5 minutes before cutting.

    Wrap up

    If you are looking at smoking your first piece of meat pork tenderloin is a great choice, it is very easy to do, does not require any special preparation and almost always ends up as a delicious meal!

    Additional Tips

    • If you want to pull your Pork Loin at 140° and wrap in foil it will continue to cook for another 5° to get you to 145°.

    Other Notes

    We can get away with an internal temp of less than 160° because this is a whole muscle cut and very little if any, bacteria live inside of the muscle of the animal. It will instead be concentrated on the outside and by getting the internal temperature to 145° we know the outside is well above 160°.

    Watch WaltonsTV: Smoked Pork Loin

    Shop waltonsinc.com for Bratwurst Seasoning

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Recent Posts

  • K

    @Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.

    let us know if any of this is helpful.

    read more
  • T

    @Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy

    read more
  • @Dave-R Interesting. I would have not expected that much difference between the two.

    read more

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