Bacon grease injected pork loins

[Kyote]

Zeeker has been doing some nice looking pork loins with a corn meal dusting on them.
those things are cheap for what you get. I have been doing a lot of them.and have noticed that most folks do not do them and the ones that do, make some kinds bacon out of them.
and from what I have encountered, on long smokes they seem to dry out some what.
after talking with some buds around my area that smoke things they do not smoke the loins either as they seem to dry out.
So, I thought what if I inject them with bacon grease? or butter? that should keep them moist for the smoke. go to the center with the needle and let the gooy good stuff creep out while heating up and moisterizing the meat.
well it works. I add powdered green chili and powdered red chile and other powdered spice. I have not done the butter as yet but will.
I hope others try and post about what they think.

[Bbqgoddess]

So it is actually a kind of "larding" right? I think its a great idea! so it worked well?
Dang get your camera fixed! I would have loved that pictutorial! :)
BZBZBZBZ

[ALX]

So it is actually a kind of "larding" right? I think its a great idea! so it worked well?
Dang get your camera fixed! I would have loved that pictutorial! :)
BZBZBZBZ

DITTO..Brother Bill.

[SMOKE FREAK]

Funny I had been thinking about trying that with these clod heart roasts I have. They turn out forkin tender but kinda dry. Injecting with other liquids didnt seem to help. Just not enough fat for a long smoke.

[Richtee]

Yeah... interesting. I was wondering that on the crown roast TBT did.

[Bassman]

I have had good luck using Cajun Injector's Creole Butter injection.

[WALLE]

What Keith said, or I've used butter with seasonings and a little EVOO added to it.
When I rolled mine, I used some Italian Dressing.

I guess what we're saying is.. we agree they need something to keep them moist, but it can be done.

[nomorecoop]

For something interesting & unbelievably juicy, try this.

Buy some Carolina Treet BBQ sauce. This is a cooking sauce & MUST used in the cooking process as a baste. It even says on the bottle that this stuff is awful unless it's been cooked. It's not a true sweet BBQ sauce, it's more on the vinegar side, but no where close to a Carolina sauce. Kinda in between with an incredible unique flavor.

Put your loin on the smoker (rubbed) and let it go for about an hour.

After that, every 30 minutes, baste with the Carolina Treet sauce.

The magic of this stuff is that it doesn't burn up in the smoker. The repeated bastings of sauce form a shell type crust around the meat, locking in all the juices. Literally, the juices have no where to go & stay locked inside!!!

The last one I did like this, when I sliced into the bad boy, the loin literally exploded with juices running out!!! This was after about a 45 min rest. Probably the juiciest piece of meat that I've ever had!

The sauce absorbs smoke well, so you don't lose any of the smoke flavor.

[gooose53]

I have had good luck using Cajun Injector's Creole Butter injection.

As I was reading the thread I was going to suggest what Bassman is suggesting. I like using the Creole Butter in Turkey myself but would certainly try it in a pork loin. I think it would work well!

[curious aardvark]

interesting idea kyote - but that's all it is without pictures

loins are the most expensive pork you can buy over here, so i don't play with them very often.

[SMOKE FREAK]

CA...Move to the USA...You'll like it here...

[curious aardvark]

if i had the money i'd seriously consider it :-)

[HawgHeaven]

if i had the money i'd seriously consider it :-)

Naahhh, not money, just bollocks...

[curious aardvark]

no, it's definitely a lack of money ;-)

[moselle]

I wonder if you could roll it with sausage? Has anyone done that?