Christmas Pork Loin

[Pork Belly]

I Marinated a 3lb. end cut of Pork loin in Hoover Sauce and Ale 8' one Ginger Ale. I used a 50/50 mix then soaked it overnight in the fridge for a total of about 17 hours.
I smoked it over a small chunk of cherry at 250 for 3 hours until hitting 140 IT. I had reduced the marinade and added Pure Cane Syrup to make a glaze. I painted the loin on all sides and threw it under a 525 boiler for five minutes finishing 142 IT that climbed to 144 IT after resting.
http://ale8one.com
https://dixiedining.wordpress.com/2009/08/22/mississippis-legendary-hoover-sauce

 

[BedouinBob]

Nice looking loin Brian!

 

[Barrel99]

Looks great Brian. Was wondering though where you got the Hoover sauce.

 

[NDKoze]

Looks good Brian as always.

 

[Pork Belly]

Thanks for the positive comments. I had six thin slices for dinner and planed on a sandwich when I got home from work at midnight. However my teenage sons ate all of the remaining pork, and left me a frozen pork loin on the counter to reproduce it.

I bought the Hoover Sauce here:  https://www.facebook.com/pages/Williams-Brothers-Inc/191860687513951

They may ship a gallon to you I'm not sure. I know there are a few sites that list Mr. Hoovers Phone Number if you want to call him direct and order.

 

[Barrel99]

Hoover sauce is hard to get. I'll try that store. Thanks.

 

[DivotMaker]

Very nice loin, Brian!  Great job! 8)

 

[Nozzleman]

It looks great.  Man I am having a hard time doing pork at these new temps, anyone else?

 

[Pork Belly]

New Temps?

 

[bigfoot21075]

It looks great.  Man I am having a hard time doing pork at these new temps, anyone else?

Do you mean final cooked temp? If so it is REALLY fine to eat that. Look away from the dry pork!

 

[Barrel99]

Hey Brian, I got the Hoover sauce from that store you suggested. Haven't tried it yet though. Thanks.

 

[Pork Belly]

Cut it 50/50 with water, wine beer or something. It will last longer and is pretty strong if not cut.

 

[Barrel99]

Will do. It is similar to some other teriyaki flavored sauces I have tried but it does have a unique flavor. People in Mississippi sure do rave about it. They use it on everything.

 

[Pork Belly]

http://smokinitforums.com/index.php?topic=2620.0
The loin in the picture on this bacon link was Hoover Sauce and Cane Syrup 50/50, 14 hours cold smoke (100), 8 hours hot smoke (175) until IT of 150.

 

[Barrel99]

I guess the cold smoke was for the bacon not the loin. Sure does look good.  I am going to try the Hoover on some chicken. Then maybe a chuck roast.

 

[Pork Belly]

The Christmas loin was hot smoked. The Loin in the bacon picture was cold then hot smoked along with the bacon.

 

[Barrel99]

You say that you cold smoke at 100 for 14 hours after the smoke started at 175. How long did the wood continue to smoke at that temp. I would think the wood would have died out, since at 100, the heater is not going to come on very much.

 

[Pork Belly]

The plan was to cold smoke for 12 hours but I overslept causing it to go to 13. The was the faintest little wisps of smoke at thee top vent but the box was full of smoke when I opened the door. I let the meat and smoker cool before I started the hot smoke at 175 until an IT of 150.

In the past I smoked my bacon at 200 until an IT of 150, but wanted maximum time in the smoke so I went lower. The second hot smoke was 8 hours long.

 

[Barrel99]

That  really surprises me that the smoke lasted that long. Especially since you only let it just begin to light up at 175 and then lowered it. Nice to know.