Dutch Oven Pork Tenderloin and Potatoes - Smoking Meat Forums
2014年1月6日 · Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. Turn oven OFF and DO NOT open oven door for 45 to 1 hour. Remove pork from oven, lightly cover with foil, and let rest 5-10 minutes to redistribute internal juices. Roast should be done, very slightly pink in the center, and very moist.
Ordered a Lodge enameled Dutch Oven - Smoking Meat Forums
2025年1月5日 · Love cast iron cooking and have no problems maintaining my Lodge cast iron skillets. My Lodge cast iron Dutch Oven has/is been a pain. Not matter how hard I try to keep it seasoned the seasoning flakes off especially when cooking pork …
ThermoPro TempSpike XR after one week. - Smoking Meat Forums
2024年10月28日 · Used it for baking potatoes a couple of times, smoked thighs last night, and baked a pork loin with sauerkraut in cast iron Dutch Oven tonight. Pros: Probe temps matches my Thermapen almost exactly. The probe signal can penetrate a cast iron Dutch Oven with the lid on, inside an oven, and still transmit to my garage without loss of signal.
Reheat cold stuffed pork loin - Smoking Meat Forums
2022年12月20日 · Proper planning like prepping the loin and stuffing it the day before. Refrigerating this would change the overall cook time to achieve a proper IT, and cause a mush issue. Q :Lets flatten and re-roll the pork the night before, but should we season it when it goes into the fridge? A:Its too easy to over season the meat and it become too strong.
Oven baked ribs - Smoking Meat Forums
2025年1月1日 · If you get a leave in thermometer you can basically nail oven ribs without hardly trying. Whether it's babyback, St Louis (which are just a cut of spare ribs), or even country style ribs (they are just pork but strips). You will read a lot of varying things on the internet but in the oven you can simply: Set your oven on 275F-325F
1st time pork loin! Inject? Brine? - Smoking Meat Forums
2013年9月1日 · Pork Brine 2-12oz.Cans Apple Juice Concentrate 1C Apple Cider Vinegar 1/4C Molasses 1/4C Mustard 1/2C Kosher Salt 2T Pickling Spice (optional) 1T Sage, rubbed 1Gal Water Combine all and Brine the meat at least over night, 24 hours would be better. Apple Pork Topper 3C Apple Sauce 3T Dijon Mustard 3T Brown Sugar 2T Apple cider Vingar 1tsp Rubbed ...
Dutch Oven Pulled Pork - Smoking Meat Forums
2013年10月28日 · I wanted to post this because IIRC there was a poster looking to do Pulled Pork in an oven. October 27th, 2013 Dutch Oven Pulled Pork An Eight pound Boston Butt Fridge to table in under 5 hours. I love my pit but sometimes there's just not enough time to to fire up the pit and have dinner on the table in time.
Should I trim the fat from a pork loin??? - Smoking Meat Forums
2015年7月10日 · Thanks for the replies! It sounds like this is another personal preference topic. As it turns out, my 8 lb loin has quite a bit of fat on one half and not much on the other.
Pork Loin Jerky (Step by Step with Pics) - Smoking Meat Forums
2016年4月8日 · Pork Loin (not Pork Tenderloin) is a very lean cut of meat, which is what you want for Jerky, and it costs less than half as much as Lean Beef. This Loin was $1.68 LB. I made a few changes in what I actually did to make it even better than my first batch came out. So I began with about 6 pounds of Boneless Pork Loin.
First pork shoulder in my dutch oven. - Smoking Meat Forums
2014年10月20日 · So I went camping for the last 6 days and while I was out I figured I would try something in my dutch oven. I have never used it before other than seasoning it and once for a cobbler. So I got a nice bone in pork shoulder and rubbed it down (forgot to make a rub before I left so I had to buy one) and let it sit over night.