Char Siu with Pork Loin

[Thesneakyzebra]

This really isn't a recipe because I do not really remember how much of what I used exactly, but my wife loves that Chinese BBQ pork that is served cold and sliced with sesame seeds and hot mustard. I decided to make it myself for her. The pic is after a overnite rest in the fridge with the rub I made. Smoked at 230 until IT was 148, wrapped in aluminum foil and placed in the fridge to chill. I will post the after photo when it comes time to serve it up.

 

[Thesneakyzebra]

I will say, one thing I am noticing with the #3 is that it creates a lot of moisture/steam, not really a good thing but I'll live

 

[jdiver]

Wonder if the jerky Dryer would help here. The Char Siu shouldn't be dried like jerky, but it is a bit dry. I love it, and would like to make some. Love using it for Fried Rice and other dishes.

Looking forward to your final results.

 

[DivotMaker]

The jerky dryer is a great tool for anyone wanting to remove a little, or a lot, of moisture (jerky, sausage, or anything).  I'd love to know what your rub consisted of, Mikey.