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Friday, April 9, 2010

Pork Sirloin FAIL

Well, all does not always work out for the best.  I tried an experiment in which I brined a pork sirloin that seemed to call to me.  It was a Beeler's Pork sirloin, a provider and cut that I am very familiar with.  I brined it with a heavy dry rub process that pulls moisture out of the meat and allows it to brine in it's own juices.  This has worked well before also. Not so good this time, way too salty and inexplicably dry. Here it is, out of the brine and ready for the smoke.
Here is the same hunk after 1 hour on the smoker, at 250F, over charcoal and oak smoking chunks.  One of the other issues was the selection of oak and the strength of the oak.  It was just too strong for this cut of meat. It sure looks good doesn't it.
And here it is sliced, it really looks this good, really a nicely done piece of severely over salted and over smoked piece of meat.  Oh well, I like Chinese take-out.  There is something particularly sad about a great looking cut of meat that tastes bad.
I don't really know, other than the oak, what went wrong.  I doubt I will repeat brining a sirloin with a dry rub like this again, it really tastes awful.


  1. A little too cured, eh?

    Our successes wouldn't taste so good without the occasional stumbles along the way.

    So how does a pork sirloin compare to a tenderloin and a loin in pork? Close to the same parts?

  2. I think of them as larger than life tenderloins, they can be very juicy roast if done just to medium. They dry as fast as tenderloin. I suggest not using a heavy brine though.