We wouldn’t expect anything less.😊
Dry Marinade: Butter Garlic Pork Loin
Butter Garlic Pork Loin
Learn how to Butter Garlic Pork Loin. Meatgistics took our favorite Excalibur Dry Marinades and made videos highlighting our favorite things to do with them. We start today with one of the best sellers, the Butter Garlic Marinade!
Butter Garlic Marinade
Nutrition Information206 calories 12 grams fat 23 grams protein 0 grams carbohydrate 3 oz
Utensils NeededInject your pork loin with Butter Garlic Marinade
- Inject your pork loin with the Butter Garlic Marinade at a 20% pump, this means if your pork loin weighed 1 lb before injecting it will now weigh 1.2 lb.
- Vacuum Seal your pork loin with the leftover injection solution and hold it in the fridge for at least 1 hour.
- Smoke Pork Loin at 225°F until the internal temperature of the meat is at least 145°F.
- Peach halves can be done on the sidekick sear box or a propane grill.
Watch WaltonsTV: Dry Marinade: Butter Garlic Pork Loin
We’ve shot a few of these and will be releasing them through the coming weeks, we hope you guys enjoy them and get some inspiration!
Just processed some bone in loins into chops last night, and I’m now thinking I should have done this instead.
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by Tex_77
Jonathon in the video you say you smoked it at 290 degrees then bumped the temp up to 350, however in the text description it says to smoke at 225 degrees, which is it?
Man, more seasoning to purchase LOL!!! That looks scrumptious
Man, more seasoning to purchase LOL!!!
you having fear of missing out on tastes
LOL!!! I guess man. I love cooking and experiencing new stuff. I just wish Walton’s would use me as an independent tester. Then I would not have to worry
Jonathon I purchased that after watching the video. Still waiting to use this or the Pa’s Bull marinade soon.
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Tex_77 I almost pulled the trigger. After I try the others, it is on my wish list. The future is bright.
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by
Jonathon Me Likey!
cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Jonathon thanks I’ll give it a try.