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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pork loin BRINE for smoking Recipe

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This recipe for Pork loin BRINE for smoking, by , is from Debra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debra wanders

Category:
Category:

Ingredients:  
Ingredients:  
4-5 Lb Pork Roast or loin
6 cups water
2 bay leaves
4 thyme springs
2 sprigs of Rosemary
1/2 cup salt
1/2 cup brown sugar
peppercorns

Directions:
Directions:
Mix all together in ziplock or air tight container. . Keep in refrigerator 12-24 hours at 40 degress. Remove 45 minutes prior to smoking. When ready to smoke rinse and pat dry the pork roast or loin . Rub with ground pepper smoke at 150 degrees, until done. Usually 180-200 internal temperature . I smoke to 180 then take out

Personal Notes:
Personal Notes:
Tryed this recipe it is real good for pork

 

 

 

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