Cured Stuffed Pork Loin

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meateater

Legendary Pitmaster
Original poster
SMF Premier Member
Oct 17, 2009
8,983
63
Hendertucky, Nv.
I took a partial pork loin and butterflied it added some cure #1 and put in a zip lock for 24 hours. I washed it good dried it and pounded it out a little. Next was Genoa Salami. Pepperoni, Jalapenos, Onion and Garlic Powder and Crumbled Bacon. Then the wrap and in the fridge for the night. I smoked with apple chunks until 160 internal. It came out pretty good, kind of hammy which is what I was after. Next time I’ll add some cheese. Enjoy! 

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Meat that looks great.

Also, this the UDS with the fake electrical cord that we have been hearing about.  Right?

Good luck and good smoking.
 
Meat that looks great.

Also, this the UDS with the fake electrical cord that we have been hearing about.  Right?

Good luck and good smoking.
LMAO, No it's a real electric cord. I'm not up to paying the $1500.00 fine from the fire department. 
 
Awesome!!!!

What a great idea !!!!

That's gotta be really tasty!!!!

And yes----I actually saw the electric element in that barrel !!!

I told you to move to PA----You don't have to use Electric at my house!!!

Bear
 
5th dang it's getting deep. It's just a watt burner. I didn't see indictments handed out. 
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I have to try this. What temp did you cook at and did the cure make a big difference with only 24 hours exposure? I just got my Morton's sugar cure in the mail and I want to start putting it on stuff and still smoke in the 225 temp range.
 
I have to try this. What temp did you cook at and did the cure make a big difference with only 24 hours exposure? I just got my Morton's sugar cure in the mail and I want to start putting it on stuff and still smoke in the 225 temp range.


I smoked at 250 and just eyeballed it till it got close then used my taylor therm. I would suggest wrapping in bacon, it was almost dry.  The amount of time with the cure doesn't matter as long as you follow the 40-140 rule. There's a recipe on Mortons that's called Gepockelte ( cured pork chops) that you use the cure for only two hours and rinse. I have made this many times, it's awesome. 
 
I smoked at 250 and just eyeballed it till it got close then used my taylor therm. I would suggest wrapping in bacon, it was almost dry.  The amount of time with the cure doesn't matter as long as you follow the 40-140 rule. There's a recipe on Mortons that's called Gepockelte ( cured pork chops) that you use the cure for only two hours and rinse. I have made this many times, it's awesome. 
whats 40-140?
 
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