Stuffed Pork Loin (Apple)
I've seen a few of these, and always wanted to try one, so I finally went for it !!
I got hold of a couple pieces of Pork Loin, about one foot long each ($1.79 LB)
First Day (Prepping)
I filleted them with the small fish fillet knife in my kit. I found that even though I'm pretty good at filleting a fish, or something round, getting around corners like you have in a loin is different. I played it safe & didn't make it too thin, so as not to get any slice-thrus.
Then I spread Apple Pie filling on both pieces, and rolled them, and tied each one in 5 places.
Then coated with mustard and rub, wrapped with plastic wrap, and put in the fridge overnight.
The next day (Smoking):
11:30--------------I preheated my MES 40 to 220*, and lit my AMNPS (50/50 Hickory/Apple).
12:00---------------Put meat on 2nd rack from top, and AMNPS on bottom bars.
4:30-----------------Meat IT ranged from 146* to 151* (Cut heat back to 100*)
5:00-----------------Pulled both Pieces. IT ranged from 149* to 153*.
Slice, plate, add sides, and eat.
Thanks for looking,
Bear
Two Pork Loin Halves ($1.79 a pound)
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0154.jpg.html
Get out my little filleting kit:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0151.jpg.html
Closer Look:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0149.jpg.html
Filleted & Apple Filling added:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0155.jpg.html
Stuffed, Rolled, Rubbed, Wrapped, and Refrigerated over night:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0159.jpg.html
Ready to smoke:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0162.jpg.html
In the MES 40.
Had to put some cardboard up to block the wind:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0164.jpg.html
Got my Magical AMNPS going good:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0168.jpg.html
Fresh out of smoker:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0170.jpg.html
First slices for Me & Mrs Bear:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0171.jpg.html
Bear's Supper:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0174.jpg.html
Close-up:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0175.jpg.html
The rest of the slices:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0177.jpg.html
7 more pairs going into the freezer for future meals for Me & the Missus:
Also we ate 6 slices in 3 meals, and gave 3 slices to our Son.
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0179.jpg.html
I've seen a few of these, and always wanted to try one, so I finally went for it !!
I got hold of a couple pieces of Pork Loin, about one foot long each ($1.79 LB)
First Day (Prepping)
I filleted them with the small fish fillet knife in my kit. I found that even though I'm pretty good at filleting a fish, or something round, getting around corners like you have in a loin is different. I played it safe & didn't make it too thin, so as not to get any slice-thrus.
Then I spread Apple Pie filling on both pieces, and rolled them, and tied each one in 5 places.
Then coated with mustard and rub, wrapped with plastic wrap, and put in the fridge overnight.
The next day (Smoking):
11:30--------------I preheated my MES 40 to 220*, and lit my AMNPS (50/50 Hickory/Apple).
12:00---------------Put meat on 2nd rack from top, and AMNPS on bottom bars.
4:30-----------------Meat IT ranged from 146* to 151* (Cut heat back to 100*)
5:00-----------------Pulled both Pieces. IT ranged from 149* to 153*.
Slice, plate, add sides, and eat.
Thanks for looking,
Bear
Two Pork Loin Halves ($1.79 a pound)
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0154.jpg.html
Get out my little filleting kit:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0151.jpg.html
Closer Look:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0149.jpg.html
Filleted & Apple Filling added:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0155.jpg.html
Stuffed, Rolled, Rubbed, Wrapped, and Refrigerated over night:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0159.jpg.html
Ready to smoke:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0162.jpg.html
In the MES 40.
Had to put some cardboard up to block the wind:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0164.jpg.html
Got my Magical AMNPS going good:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0168.jpg.html
Fresh out of smoker:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0170.jpg.html
First slices for Me & Mrs Bear:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0171.jpg.html
Bear's Supper:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0174.jpg.html
Close-up:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0175.jpg.html
The rest of the slices:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0177.jpg.html
7 more pairs going into the freezer for future meals for Me & the Missus:
Also we ate 6 slices in 3 meals, and gave 3 slices to our Son.
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0179.jpg.html