CaseT
TVWBB Platinum Member
I cold smoked a pork loin last winter in the Smokey Mountain and then froze it for use later. Well I forgot about it ad found it vac packed in the freezer. Took it out and decided to do a salt crust pork loin in the DO.
Seasoned the loin with Herbs de Providence, garlic powder and ground black pepper. set it on a 2" layer of rock salt, surrounded it with a slurry of rock salt & kosher salt. Put it in a 400° oven and let it cook until I hit an IT of 125°. Pull it and let it cruise on up to 145° before cracking it out of the roast. While that was cooking I fried up some new taters in the cast iron skillet. Whipped up some brown gravy and heated up some french style green beans.
Was a great meal.
Seasoned the loin with Herbs de Providence, garlic powder and ground black pepper. set it on a 2" layer of rock salt, surrounded it with a slurry of rock salt & kosher salt. Put it in a 400° oven and let it cook until I hit an IT of 125°. Pull it and let it cruise on up to 145° before cracking it out of the roast. While that was cooking I fried up some new taters in the cast iron skillet. Whipped up some brown gravy and heated up some french style green beans.
Was a great meal.
Good looking meal there.
