Gas Pains

Tom grew up in Milwaukee, bartended in Wauwatosa in the '70s and moved here in 1984.

Commentary, observations and musings about the outdoors, life in general and maybe Tosa politics and personalities will be the order of the day. He savors a lively debate as much as terrific cooking.

Indulge Your Inner Carnivore

Terrific Cooking

Some time ago I stopped at Metcalf's Sentry on the way home from the day job.  Ribs were on my mind and ribs I bought for smoking on the Weber Kettle.  Out of the corner of my eye I spied some pork tenderloins.  They were on sale - some sort of Manager's Special - and they called out to me.  So I took those home along with the ribs. They've been sitting in the freezer ever since.

Yesterday I decided to do something about getting them out of the freezer and on the table.

I dropped them in my bucket along with a couple of Canadian trout fillets and a double batch of the Signature Brine.

Snapping the lid on the bucket I placed it in the garage and left the pork and the fish  to marinate for 24 hours.

Today I popped them into the smoker over chipped apple wood.

The fish was ready after 90 minutes. The pork smoked about three hours - give or take  - over very low heat and replenishment of the apple wood thrice.

This was the result -

Nicely smoked and not too salty since I didn't do a cure.  This is about as close to Canadian bacon as you can get without a cure for the meat.

Now that I know I can do this I'm going to find me something on the order of a 5 to 8 pound pork loin to prepare the same way.  I might even indulge my plucky kitchen streak and  prepare a cured meat.  Either way - I am bound and determined to make this

Stay tuned.

Oh - about the trout.  We ate one of those fillets during cocktail hour tonight.  The second was shrink-wrapped and frozen for a future emergency.

One word - awesome.

Gas Pains' Signature Brine

2 quarts water

1 cup Kosher salt

1/2 cup brown sugar

2t seasoned salt

2t pickling or shrimp spice

Makes one batch

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