Spicy Cured Pork Loin
|
| |
| 8 cup | water |
| 1/2 cup | sugar |
| 1/4 cup | kosher salt |
| 3 Tbsp | fennel seed, coarsely crushed |
| 1 tsp | red pepper flakes, crushed |
| 2 Tbsp | orange zest |
| 1 | 34 lb.) boneless pork loin |
| |
| wood chips for fire, soak at least 1 hour in water in a large saucepan, |
| combine water, sugar, salt, seasonings and zest. bring to a boil; let |
| cool. place pork in a very large jumbo or 2 gallon size zip-lock bag. |
| pour cooled brine over pork meat. seal bag and turn bag over and over |
| several times. place bag in large pan and refrigerate for 3 days, turning |
| bag several times each day. build a medium-hot fire in covered kettle |
| style grill. bank the coals. remove meat from brine. strain liquid |
| through strainer, discard liquid and set aside seasonings left in |
| strainer. add wood chips to fire along with reserved seasonings. place |
| meat on grill and cook over indirect heat 15 minutes per pound, until |
| internal temperature on meat thermometer registers 160 degrees. remove |
| from grill; let rest 10 minutes to allow meat to rise 5 to 10 degrees. |
| slice thinly and serve. |
| |
| makes: 8 to 10 servings |
| |
| patty |
| |
| |
| |
| -- |
| (ID: 6717) Mirror: rec.food.recipes: Wed, Aug 4, 2004 |