This smoked pork loin recipe is a survival tribe favorite. We make it at least two Sundays a month during gatherings and, on special occasions. Smoking meat gives it such an incredibly delicious flavor and is a far easier process than being tied to a grill.
The smells which waft from the smoker when the pork loin will literally make your mouth water with anticipation. My beloved smokes pork loin at 165 degrees F for about six hours, but my way of smoking a loin is quicker and does not sacrifice moisture or taste.
Neither smoking method is right or wrong, just personal preference. Bobby was certain smoking pork loin my way would make it dry, but after taking just one taste of the meat the first time I was in charge of the smoker, he had to admit it was moist, smoked all the way through and incredibly tasty.
The only possible downside to smoking at a slightly higher temperature for a shorter amount time stems from inconsistent processing for pork loin that is thicker on the ends than in the middle.
I have only had a loin that exhibited such a difference in thickness once. If this happens to you, chop off the under-smoked section when removing the rest of the meat from the smoker and allow it to continue to process until the internal temperature reaches 165 degrees F.
Yes, this runs the chance of making the pork loin a little less moist, but it still should not get tough for the brief amount of added time in the smoker. Cutting away the ends of the thick portion of loin should reveal a fully processed and still moist section of pork inside.
Tip: Always soak the wood chips in water for at least 20 minutes before placing them inside the smoker. When smoking a pork loin I use apple, hickory, Jack Daniels wood chips, or a combination of the three different types.
Smoked Pork Loin Recipe
- pork loin I usually use a large pork loin that is long enough and weighs enough to feed at least eight people – generally more.
- 2 bottles Italian dressing
- 2 pinches oregano
- 2 pinches garlic powder
- 1 pound bacon thick cut
- 2 pinches black pepper
- 2 pinches rosemary
- 2 pinches salt
- 1 pinch turmeric
- optional spices white pepper, onion powder, basil, and thyme – up to 2 pinches each
- Marinate the pork loin in the Italian dressing – overnight is recommended, but for at least one hour in the refrigerator.
- Remove the pork loin from the refrigerator and add the spices. Do not rub in the spices, but thoroughly coat all sides of the loin.
- Set the smoker to between 200 and 225 degrees F. Roll the pork loin around in the marinate, and spoon the mixture over the pork on all sides, before allowing the excess to drain away into the pot.
- Place the pork loin on the top rack of the smoker.
- Place the strips of bacon on top of the pork loin.
- Monitor the temperature of the smoker and adjust as necessary. Test the internal temperature of the loin with a meat thermometer to make sure it is registering at 165 degrees F (or more) on both the ends and in the middle, or on the thickest parts of the meat.Smoking the meat in the 200 to 225 degree F range should allow it to be fully smoke, safe, and delicious to eat in about three hours.
What are your favorite smoked pork marinate recipes? Please share them with the rest of The Survivalist Blog community in the comments section below.
Tara Dodrill is a homesteading and survival journalist and author. She lives on a small ranch with her family in Appalachia. She has been both a host and frequent guest on preparedness radio shows. In addition to the publication of her first book, ‘Power Grid Down: How to Prepare, Survive, and Thrive after the Lights go Out’, Dodrill also travels to offer prepping tips and hands-on training and survival camps and expos.