Mojo Criollo Pork Loin (2 Ways) Test Results


 
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Rita Y

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I cut a 5 1/4-pound pork loin in half crosswise. After marinating one half in Goya Mojo Criollo for 44 hours and injecting the other with homemade mojo 2 hours before smoking, I topped both halves with salt pork (de-salted) to give them an automatic baste.

I took both halves off at 140?F internal (2 3/4 hours total time), plastic & foil wrapped them, rolled them in a towel, and put them into a preheated cooler for 2 hours before serving.

My temps averaged 224-235?F in the lid, lower than what I'd intended, and I'm wondering if I shouldn't have gone for a much higher-temperature cook.

The Goya pork loin half was good, and not mushy at all. But rather than juicy, it seemed a little watery in texture. There was no dry-ness at all.

The loin I injected with the homemade mojo was a little smoother in flavor, probably because I added some EV olive oil. I only injected it 2 hours before I put it on the smoker and it could have used a longer soak. I could only get 1/3 cup of homemade mojo into the 2 1/2-pound half and a couple of tablespoons of it oozed back out.

I noticed (too late) that the Jamisons, in "Smoke & Spice" and in "Sublime Smoke," sear their pork loins and tenderloins in a hot skillet just before putting them on the smoker. I wonder if that really keeps the juices in, or merely caramelizes the outside for flavor?

Any thoughts on the process?

Thanks,
Rita
 
Hi Rita,
I run the pork loin up around 300. If you were having trouble getting your temperature up, removing the water pan, is always an option. The pork needs to be cooked quicker, since there is no collagen, or internal fat to be broken down.
I'll never understand why some people say to sear meat. Meats, do not have pores, so the only thing that you accomplish, is drying out the exterior of the meat.

Jim
 
Searing is done because the juiciness of a cut of meat consists of both moisture from the meat and moisture generated by your mouth.
Searing cause you to salivate more because of the smell and flavor it produces.
This info comes from a book called How to Read a French Fry, a book on food science.
Jim
 
I Mojo'd a pork loin on Saturday. Cooked at 300 as Jim suggests. My wife and guests loved it. Some even said it was the best they ever had. However, I did not care for the meat. I thought it lacked pork flavor. I've been a little spoiled and have learned that the commercial lean pork has no flavor. I rarely use it anymore. I try to find home raised type pork to use. I don't have much success though.
 
Jim, that's a really interesting thought about the caramelization and it sure makes sense! I have "How to Read a French Fry" but haven't had a chance to get into it yet. Will have to move it up on my priority list.

Bruce, you're so right about pork's lack of flavor right now. And it's denser than any other meat I can think of -- even when it's not tough, it appears to be.

I sure goofed with my low cooking temps. Will correct that the next time and all will be well.

Bruce and the 2 Jims (or anyone else): Are you using water in the pan when you cook at 300*? The highest I could get my cooker (with water in the pan) was 280*.

Perhaps more fuel?

Thanks,
Rita
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Low N Slow:
[qb]..... and don't really become noticeable until above 300 degrees. That explains why meat cooked with moisture will never brown. Because water boils at 212 degrees, the temperature of the surface of the meat won't get hot enough."[/qb] <HR></BLOCKQUOTE>This is why many pot roast recipes call for browning the meat in a skillet or dutch before adding liquid and begining the braising process.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>The highest I could get my cooker (with water in the pan) was 280*. <HR></BLOCKQUOTE>Lump.

Jim
 
Rita
It's easier to brown direct without waterpan at the start of the cook and then place in the waterpan and continue the cook. That way you do not have to try to bring down the pit temps.
Jim
 
Anytime I want to run the WSM over 300*F (for turkey, prime rib, etc.) I run it with the pan in place but empty. You'll have a hard time getting it up over 300*F with water in the pan.

Regards,
Chris
 
Jim Minion -- Your "begin high, finish a little lower" method sounds good to me. I had a couple of unexpected distractions on the day I cooked and overlooked Jim Morrissey's advice in a post for a 300?F cook. Or I just might blame it on a "synapse lapse" - don't anybody even THINK about mentioning a senior moment! /infopop/emoticons/icon_eek.gif

Chris -- You're absolutely right -- 280 is as high as I could get (another cook) with water in the pan.

By the way, Chris?..How about giving the Allingham Touch to pork loin and pork tenderloin on the Let's Cook page? /infopop/emoticons/icon_smile.gif

Best,
Rita
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Rita Y:
[qb]By the way, Chris...How about giving the Allingham Touch to pork loin and pork tenderloin on the Let's Cook page?[/qb] <HR></BLOCKQUOTE>I am planning on doing a pork loin on Memorial Day, and if it turns out well I hope to feature it on the Web site sometime in the summer.

Regards,
Chris
 
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