Well...well...well...
I hope nobody was eager to follow my recipe on smoking pork loins.
We just finished eating them. Not the gourmet experience I expected. They were too tough, too salty, and a bit too smoky. We ate only half of them. The rest I will eat as thin slices on my bread for lunch with an egg or avocado slathering the meat to mask the salt and smoke. But I'm not giving up.I will try smoking them again maybe next week. With a few changes.
Less salt.
Less time in the brine.
Less smoking time.
Different wood for smoking.
I have a lot of respect for butchers and people who have perfected smoking meats and other foods.
Perhaps next time I put an untried recipe on my blog I should add: 'Don't try this at home!' or 'Do so at your own risk'.
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