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Thread: Cold smoked Salt Crusted Pork loin

  1. #1
    TVWBB Wizard CaseT's Avatar
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    Cold smoked Salt Crusted Pork loin

    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.











    18.5" WSM, 14.5" WSM, (4) Mini-wsms, Mini-Za Oven, Minitisserie, GOSM Big Block, 1967 Casa Q

  2. #2
    TVWBB Diamond Member Len Dennis's Avatar
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    Verrrrrry interesting Good looking meal there.
    So many recipes, so little time
    : Genesis gas grill 18.5" WSM Maverick ET-732 :

  3. #3
    TVWBB Olympian JimK's Avatar
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    Awesome looking meal!
    ; ; ;

  4. #4
    TVWBB Wizard CaseT's Avatar
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    Quote Originally Posted by Len Dennis View Post
    Verrrrrry interesting Good looking meal there.
    Quote Originally Posted by JimK View Post
    Awesome looking meal!
    Thank you! Love cooking salt crust roasts!

  5. #5
    TVWBB Olympian Cliff Bartlett's Avatar
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    Looks absolutely delicious Case. I've done something similar with a standing rib roast. Your sides look great also. Thanks for the look.
    Weber OTG 26.3/4" Kettle, Weber Silver 22 1/2 " Kettle (2), Blue Performer, Jumbo Joe, Smokey Joe (49er Edition), WSM 22 1/2 ", WSM 18 1/2, WSM 14 1/2"

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