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Stuffed Pork Loin

post #1 of 9
Thread Starter 

 I cut and rolled the 4.5 lb loin with cheese, peperoni, and onion.. I pre-cooked the onion  ..also went a little light on the bacon weave,, seasoned it with Daves rub inside and out and yellow mustard. let it sit for 24 hrs in the fridge...

 

 Went on the smoker at 225,two chunks of peach wood in my #2 Smokin it,   I was planning a 4 to 5 hr smoke until the temp hit 165,,,that's about how long the last one I cooked... well checked it at 4 hrs and temp was at 185,,,wow that was fast,, no idea why it cooked so much faster than my last on I did but it was still great...the family says this is there favorite dinner out of the smoker

 

PJ

post #2 of 9

Wow, that looks delicious!  Good job on the loin!

 

:drool:

post #3 of 9
Nice work!!
post #4 of 9

I would have thought 160 to 165 just like you were thinking?

 

Not intact muscle meat you could pull at 140 to 145?

 

Probably the bacon helped save it the higher temp?

 

What isn't better with bacon?  :biggrin:

 

Good luck and good smoking.

post #5 of 9

Once the muscle is cut the internal should go to 160 minimum to be safe.

post #6 of 9
Quote:
Originally Posted by Billbo View Post
 

Once the muscle is cut the internal should go to 160 minimum to be safe.


Since you posted this, I've looked all over & I can't find that.

The new rules (2011) for Pork say 145* for whole Pork Meat, and 160* for Ground meat (including Pork.

 

A stuffed Pork Loin is still whole meat---Not ground meat.

 

The only thing different about a stuffed pork loin and a whole uncut pork loin is you have to get the stuffed pork loin from 40* to 140* in no longer than 4 hours, just like a pork loin that has been injected or probed before cooking/smoking.

 

Whether it is stuffed or not, it still only has to get to 145* IT and hold that temp for 3 minutes.

 

BTW: Beautiful Job, PJ !!!!

 

Bear

post #7 of 9

That looks great, very nice job

post #8 of 9
Thread Starter 

Thank you guys...

PJ

post #9 of 9
Quote:
Originally Posted by Bearcarver View Post


Since you posted this, I've looked all over & I can't find that.
The new rules (2011) for Pork say 145* for whole Pork Meat, and 160* for Ground meat (including Pork.

A stuffed Pork Loin is still whole meat---Not ground meat.

The only thing different about a stuffed pork loin and a whole uncut pork loin is you have to get the stuffed pork loin from 40* to 140* in no longer than 4 hours, just like a pork loin that has been injected or probed before cooking/smoking.

Whether it is stuffed or not, it still only has to get to 145* IT and hold that temp for 3 minutes.

BTW: Beautiful Job, PJ !!!!

Bear

I agree with this. Some do like their pork we'll done though.

Great job on that stuffed loin!
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