Smoking meat at home
When my mother-in-law
(Rose) told me she'd started smoking, I knew right away what she
meant. I begged her to take some photos of her home-smoked meat
experiments, and her partner Jayne complied. I'll let Jayne tell
you about it in her own words.
Rose did an overhaul on
an old Brinkmann Smoke N Grill that Mac and Nancy had long, long ago
tossed aside after deciding it wasn't for them. After some elbow
grease and a new paint job, Rose attacked all the other failings, not
limited to, but, including:
Problem: Legs on the Smoker
were so short you had to practically stand on your head to keep the
fire going with the charcoal and wood chips.Solution: Rose purchased 4 Tiki light stakes that slipped right onto the legs and elevated the whole smoker 8 inches
Smoked
Pork Loin
Serves 4-8
Ingredients:
1 or 2 pork tenderloins (1.5-2
pounds each)- Dry rub with, garlic powder, salt & pepper, rosemary and thyme or your favorite spice mixture
- Adequate wood (hickory for a stronger flavor, pecan, cherry or apple for something milder) chunks, or 2 cups of wood chips (in foil packet, if chips) & your charcoal.
Instructions:
- Dry rub pork loin
- Smoke approximately 3 hours at 225, replacing charcoal (and adding new wood chips) once, or as needed, to maintain temperature.
- When the meat reaches 150-160 degrees, take off smoker and wrap in foil for 5-10 minutes.
- Slice thinly and serve with favorite sauce on the side or with a chutney.
It doesn't get any easier
than smoking your favorite cut of meat and certainly the taste is well
worth the effort.
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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"When the meat reaches 150-160 degrees"
I assume you mean the center of the meat?