Smoked pork loin - JeepForum.com

 
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post #1 of 1 Old 06-03-2013, 06:58 PM Thread Starter
Tumbleweed01
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2006 LJ Wrangler 
 
Join Date: Nov 2004
Location: Boise, Idaho
Posts: 961
Smoked pork loin

Smoked Pork Loin

Teriyaki Marinade:
1 cup soy sauce
1 cup water (you may substitute apple juice if desired)
cup white sugar
cup Worcestershire sauce
3 Tablespoons distilled white vinegar
3 Tablespoons vegetable oil
1/3 cup dried onion flakes
2 teaspoons garlic powder
1 teaspoon grated fresh ginger(or powdered)

In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder and ginger. Stir together until sugar dissolves.

Buy a full center cut boneless pork loin, around 9-11 lbs. usually, I like the Hormel brand from Winco and it is around $2.25/lb.

Leave the fat on, and cut the loin into 1-1/4" to 1-1/2" chops. (For easier cutting, freeze the meat for an hour or two to chill it)
Bag the meat into 1 gallon freezer ziplock bags, you should get 3-4 ziplocks full to a loin. Add marinade, dividing into all the bags.
Marinate the meat overnight in the fridge, turn the bags a couple times so the marinade gets all over the meat.

Put meat on smoker grille on low (smoke) setting for 3-1/2 hours. Then bring heat up to medium high heat (300*)for about 45 minutes until internal temp of meat is 160 or better.

You can add pineapple slices to the grille also for 15 minutes or so for a treat.

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