An excellent, easy, homemade smoked pork loin process cooked in a homemade smoker. Total cook time is 24 hours brine plus 4 hours cook time.
Pork Loin, about 2.5kg/5Lbs.
Brine: apple juice-1liter, water- 1L, vinegar-1c, brown sugar-1/4c, salt-1c, garlic, peppercorn, chile flakes, etc.
Dry Rub: pepper, sichuan, mustard seed, cumin, paprika, onion/garlic powder, salt, etc. Make it your own.
Spritz: vinegar, apple juice, maple syrup.
Maple wood pellets used here, but use any wood you like.
-Spritz every 40 minutes or so, keep consistent smoke at between 200-240F temp.
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Smoked Paprika Prime Lamb Fillet
A slightly different lamb moment for your Easter table. Smoked paprika prime lamb fillet, blushing in the middle, served with THAT classic entrecôte sauce everyone loves. #LambRecipes #cooking #tasty #easterrecipes #foodie source
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