Announcement

Collapse
No announcement yet.

Pork Loin

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Pork Loin

    I'm thinking about doing a Sous vide brined Pork Loin Roast for New Years Day. This is what I'm thinking and want to know if it's a solid plan. Mixing a couple of recipes I've read.

    Brine:

    1 quart cold water
    1/4 cup salt
    1/3 cup maple syrup
    3 cloves garlic, crushed
    3 tablespoons chopped fresh ginger
    2 teaspoons dried rosemary
    1 tablespoon cracked black pepper

    Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.

    Remove pork from brine, pat dry, and season all sides with salt and black pepper.

    Put roast in vacuum bag

    Cook the roast in my Sous Vide pot at 140 degrees Fahrenheit for 6 hours. (A question at this point is the recipe uses the temp and time for a 3lb. roast, my roast is 7.63lbs.) Do I cook it at the same temperature but for a longer amouut of time? If so how long should the total time be? Thanks

  • #2
    Looks like a good brine recipe. I've done SV pork loins b4 and they turn out great. I like to smoke them until they come up to about 130 and them bag and SV them. Get the best of both worlds.
    Mike
    Proud to be I.B.E.W.

    PCa Sucks - But I WILL, No DID beat this!!

    Yoder YS640
    POS ChinaMasterbuilt XL (demoted to cold smoking duty)
    Bull Big Bahanga gas grill


    Of all the things I've ever lost, I miss my mind the most!

    Comment


    • #3
      think you got a good plan...
      Sunset Eagle Aviation
      https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

      Comment


      • #4
        Longer is not going to hurt. You need to go by thickness as well.

        Brine looks good, except the rosemary..(just me)

        Comment


        • #5
          The roast is 6.5 x 5 x 7L. So what should the cook time be?

          Comment


          • #6
            Well cooked it and overall pleased with the outcome. Cooked for 8.5hrs, then pan seared.

            Comment


            • #7
              looks great
              Masterbuilt Stainless Steel 40"
              Weber 22.5" WSM
              Weber Performer W/rotisserie X2
              Weber 22.5" Kettle Silver
              Weber 22.5" Kettle Gold
              Weber 1990 22.5" 3 Wheeler
              Weber 18.5" Kettle
              Weber 18.5" Bud Light Kettle
              Weber Smokey Joe
              GMG Daniel Boone
              Pit Barrel Cooker
              Maverick ET 73 and ET 732
              6X8 A Maze N Smoker and Tube Smoker
              Fastest Themapen on the market BLACK
              The Vortex

              Comment


              • #8
                Looks very nice indeed! Nice work
                sigpic

                Comment


                • #9
                  Originally posted by Doug S. View Post
                  looks great
                  Originally posted by Fishawn View Post
                  Looks very nice indeed! Nice work
                  Thanks guys.

                  Comment

                  Working...
                  X