smoker pete
New member
Been reading about the tenderizing properties of Buttermilk and decided to try the technique on a Pork Loin.
Buttermilk Brine:
Used the Marinade Express for 30 minutes to give the Pork Loin a good kick start
Placed the Pork Loin and the brine in a 1 gallon Ziplok bag, double bagged it, in a dish, and overnight in the fridge
Pork Loin in the 225º pre-heated MAK. Using American Broadleaf 60/40 Hickory
Rubbed some taters with Annie's Roasted Garlic EVOO, sprinkled the spuds with Fagundes Seasoning, and in the Infra-Red Roaster for an hour on High for some scrumptious baked potatoes.
Chow time ... Hickory Smoked Buttermilk Brined Pork Loin, baked potatoes, and some fresh Cole Slaw. Pulled the Pork Loin when IT hit 158º and rested under foil tent for 20 minutes. Yes, I am aware of the new USDA temperature settings for pork but SWMBO will not touch pork if it's still pink!!
The money $shot ... Hickory Smoked Buttermilk Pork Loin, Baked Potato, and Cole Slaw ... Bon Appétit ...
The Buttermilk lived up to everything I read about it's tenderizing properties. The Pork Loin was extremely tender and developed a nice smoke ring, with a nice touch of spices without being over powering, and even at the higher temp it was moist.
Buttermilk Brine:
- 1 Quart of Buttermilk
- 2 Tbsp Minced Garlic
- 2 tsp Black Pepper
- 2 Tbsp Fagundes Seasoning
- 1 tsp Onion Powder
- 3 Tbsp Annie's Roasted Garlic EVOO
Used the Marinade Express for 30 minutes to give the Pork Loin a good kick start
Placed the Pork Loin and the brine in a 1 gallon Ziplok bag, double bagged it, in a dish, and overnight in the fridge
Pork Loin in the 225º pre-heated MAK. Using American Broadleaf 60/40 Hickory
Rubbed some taters with Annie's Roasted Garlic EVOO, sprinkled the spuds with Fagundes Seasoning, and in the Infra-Red Roaster for an hour on High for some scrumptious baked potatoes.
Chow time ... Hickory Smoked Buttermilk Brined Pork Loin, baked potatoes, and some fresh Cole Slaw. Pulled the Pork Loin when IT hit 158º and rested under foil tent for 20 minutes. Yes, I am aware of the new USDA temperature settings for pork but SWMBO will not touch pork if it's still pink!!
The money $shot ... Hickory Smoked Buttermilk Pork Loin, Baked Potato, and Cole Slaw ... Bon Appétit ...
The Buttermilk lived up to everything I read about it's tenderizing properties. The Pork Loin was extremely tender and developed a nice smoke ring, with a nice touch of spices without being over powering, and even at the higher temp it was moist.