Gave the smoker a go for supper.

[77cruiser]

Did a couple of small pork tenderloins, 2 big carrots & 2 cobs of corn.
Pork was in for 4 hrs at 195 carrots about 3 hrs. corn an hr.
Pork was a little dry carrots needed more cooking corn was OK.
First try smoking eve though it's been sitting there for over a year & 1/2

 

[cheveslakr]

Pork is tricky, the marbling is concentrated in large veins and goes away quickly. Never tried smoking it, but when grilling, I have to braze it quick then cook at a med-low for a a quick 10 minutes....1 inch chops.

 

[kmakar]

You need to brine pork tenderloin if you want it moist and tender. I brine pork loin 24 hours before I smoke it. Smoke it at 225° to 250° and when it's 160° pull it and let it rest covered.

 

[77cruiser]

Pork is tricky, the marbling is concentrated in large veins and goes away quickly. Never tried smoking it, but when grilling, I have to braze it quick then cook at a med-low for a a quick 10 minutes....1 inch chops.

Probably did them about the same when I grilled them. Put a little Sweet Baby Rays on them.

 

[77cruiser]

You need to brine pork tenderloin if you want it moist and tender. I brine pork loin 24 hours before I smoke it. Smoke it at 225° to 250° and when it's 160° pull it and let it rest covered.

Any thoughts on the carrots?

 

[cheveslakr]

Yahhhhhhhhhhhhh.........

 

[kmakar]

Any thoughts on the carrots?

Sorry, I don't eat them or smoke them.... you're on you're own.

 

[Nashville Cat]

Pork is tricky, the marbling is concentrated in large veins and goes away quickly. Never tried smoking it, but when grilling, I have to braze it quick then cook at a med-low for a a quick 10 minutes....1 inch chops.

I read that they bred the fat out of pork. Thinking leaner was healthier.
I'd like to go back to those 1980's pigs.

Interesting :
Yes, Smithfield Foods imported specialized breeding stock from England in 1991 to develop a significantly leaner line of hogs. [1, 2]

The Lean Generation Program

• • The Import: Smithfield Foods brought 2,000 pigs from the National Pig Development Company in East Yorkshire, England, to the United States. [1]
  • The Goal: The company wanted to counter declining pork sales by offering a product that competed with chicken as a healthy, low-fat protein. []
  • The Result: They launched Smithfield Lean Generation Pork, claiming cuts had 35% to 60% less fat than traditional pork

 

[Nashville Cat]

You can still buy the older fattier breeds

Yes, you can absolutely still buy old-style, fatty pork. The secret is to look for heritage breed pork. [1, 2]
Because conventional grocery store pork is still bred to be incredibly lean, a growing movement of small family farms and specialty butchers have revived older, traditional pig breeds that are celebrated for their thick fat caps, deep red meat, and heavy intra-muscular marbling. [1, 2]

What Breeds to Look For


Berkshire (Kurobuta): The gold standard for marbling. It is juicy, dark, and often called the "Wagyu of pork".

---

I might try one of these for a Christmas gift

Buy Kurobuta Whole Bone-In Ham Online | Snake River Farms

Experience the exquisite flavor of our Kurobuta bone-in whole ham. Rich, smoky, and slightly sweet, it’s perfect for special occasions. Available in small (15 lbs.), medium (17-20 lbs.), and large (20+ lbs.).

snakeriverfarms.com

 

[Shovelrick]

Well I'm not allowed to use the kitchen, Kathy says I'll break it
And I burn shit.

 

[DJ’s Garage]

I read that they bred the fat out of pork. Thinking leaner was healthier.
I'd like to go back to those 1980's pigs.

Interesting :
Yes, Smithfield Foods imported specialized breeding stock from England in 1991 to develop a significantly leaner line of hogs. [1, 2]

The Lean Generation Program

• • The Import: Smithfield Foods brought 2,000 pigs from the National Pig Development Company in East Yorkshire, England, to the United States. [1]
  • The Goal: The company wanted to counter declining pork sales by offering a product that competed with chicken as a healthy, low-fat protein. []
  • The Result: They launched Smithfield Lean Generation Pork, claiming cuts had 35% to 60% less fat than traditional pork

Smithfield is owned by the Chinese including all the restaurants.

 

[spinshop]

Any thoughts on the carrots?

First you have to steam them in a little bit of water in an aluminum pan covered with foil on the smoker then, once the water is almost gone add butter and brown sugar and steam till they are tender.
Stir them up a couple times while they cook.
Something like this but, I dont like my carrots crunchy. That`s why I steam them first.

 

[77cruiser]

We do that with canned carrots butter brown sugar, boil them till the start to scorch just a bit.

 

[spinshop]

You can still buy the older fattier breeds

Yes, you can absolutely still buy old-style, fatty pork. The secret is to look for heritage breed pork. [1, 2]
Because conventional grocery store pork is still bred to be incredibly lean, a growing movement of small family farms and specialty butchers have revived older, traditional pig breeds that are celebrated for their thick fat caps, deep red meat, and heavy intra-muscular marbling. [1, 2]

What Breeds to Look For

View attachment 40054
Berkshire (Kurobuta): The gold standard for marbling. It is juicy, dark, and often called the "Wagyu of pork".

---

I might try one of these for a Christmas gift

Buy Kurobuta Whole Bone-In Ham Online | Snake River Farms

Experience the exquisite flavor of our Kurobuta bone-in whole ham. Rich, smoky, and slightly sweet, it’s perfect for special occasions. Available in small (15 lbs.), medium (17-20 lbs.), and large (20+ lbs.).

snakeriverfarms.com

My son got me a certificate to Snake River. They are very expensive and I didn't see much of a difference in their beef from my nephews beef.
Never had the ham. My wife ONLY buys Boars Head sweet smoked hams. They dont make whole hams any more since they had their recall on all their meats. Halves only now.
She gets them from a friend of ours that owns a deli. I think she pays $60. They are very good.

 

[Nashville Cat]

I'm not much on ham. I would like to try pork chops from a "heritage" type pig.
The pork chops they sell today are too dry for me.

 

[DJ’s Garage]

I'm not much on ham. I would like to try pork chops from a "heritage" type pig.
The pork chops they sell today are too dry for me.

Cover them in mayonnaise and sprinkle bread crumbs on both sides and bake at 350. Mayo traps the moisture inside.

 

[cheveslakr]

Mayo on salmon is a must, same theory.

 

[Nashville Cat]

Mayo on salmon is a must, same theory.

I always blacken mine. Salmon is probably cheaper in Washington.
Costs as much as filet mignon in Tennessee

 

[cheveslakr]

Fresh wild caught salmon runs $20 lb. Which is fine or a once in awhile thing.

 

[DJ’s Garage]

I always blacken mine. Salmon is probably cheaper in Washington.
Costs as much as filet mignon in Tennessee

Last one I blackened it stole my frying pan.