Goa vindaloo brined smoked pork loin

[mr x]

Cooking up the brine as we speak.

[RubberToe]

Awesome. Recipe?

[mr x]

Kinda making this one up a bit. Based on 50 great curries. All spices ground.

10 kashmiri chillies
1 tsp cumin seeds
6 cloves
2in cinnamon, ceylon and vietnamese mix
10 peppercorns
1/2 star anise
1 tsp poppy seeds
dried galangal (two big slices ground), and a small knob of ginger sliced
3 big garlic cloves sliced
2 tsp tamarind syrup
tbsp ground flaked onion
tsp ground garlic
5oz pickling salt
3/4 cup brown sugar
10 cups water

Oh and, some ragjanot, or whatever that is in the jar. it's an Indian coloring agent.

[LeafMan66_67]

Sounds good

[mr x]

[LeafMan66_67]

Final product looks awesome. Did you brine for a few days?

[mr x]

Brined 3 days, then soaked out for 2 hours. Very low salt content, but also pretty low on the vindaloo flavour.

[homebrewcrew]

[TimG]

Smoke/cooking technique? Temp/time..

Have a pork loin I want to smoke up today for sandwich meat/etc.

[mr x]

Low and slow, 225-250, probably to 135f, then blasted with heat full throttle to 145f, and foiled to finish at 150-155f. Depending on how comfortable you feel with pork temperatures, you could probably eat it at a lower finished temp.

[TimG]

Cool! I'll hammer the smoke to it until 135F or so, then likely foil and bring inside to finish in the oven at higher temp (and likely finish at 145/150, I'm fairly comfortable with pork).

Thanks!

[mr x]

If you are finishing in the oven use the broiler, but maybe with the meat on a lower rack. I used that heat for caramelizing and browning. If you are doing this today, I assume you are making this as a rub and not a brine.

[dexter]

That looks great might have to dumb it down for the wife she's not too into curries unfortunately

[TimG]

Ya, just a standard Q rub. Didnt' plan ahead enough with the brine. I'll likely just foil/finish in a 250F oven, don't need the 'crust'. I just don't see the need to tend to my smoker after the meat has already sucked up all the smokey goodness!