Smoked Meats: 104 Smoked Pork Loin
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!
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.
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.
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.
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.
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.
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°
Let the meat sit at room temperature for about 5 minutes before cutting.
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!
- 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°.
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
Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas
Tom T from Boise, ID
Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…
Yes… sure cure and sure gel binder. The venison and pork fat were both still partially frozen when I ground them. First through the large course plate, then again through the small plate. (Not sure of sizes, but these are the plates i normally use for summer sausage). I probably should have put the meat back in the freezer before seasoning but i was pressed for time. I mixed by hand for 14 or 15 minutes. I also think I might have added to much water. The video said 2 quarts for wild game 2 pints for fatty pork. I put in 1 quart and about another cup. I mixed until it got tacky and then mixed some more. The meat seemed soupy to me but the video said that would be ok.
The shriveling occurred before I bumped the temp up. I was using a digital thermometer with a probe, when the temp stalled for a couple hours, I suspected the temp might be reading inaccurately so I opened the door to confirm with a dial thermometer. The digital was accurate but the sausage was already shriveling.
Another thing that bothered me was the casings… these had perforations for some reason. I e never used perforated casings before and seemed like I was losing a pot of moisture through them. Did I have the wrong casings? The other fibrous casings in the catalog said you were supposed to poke them anyway.