- Mar 20, 2015
- 18
- 12
Smoked Bacon Wrapped Muenster & Spinach Stuffed Pork Loin for Dinner.
Smoked approx 3 hrs, to an IT of 145F. Rested for 15 minutes.. Made some nice juicy sliders!!
Smoked on my MES 30, with Hickory Chips with some Charcoal Briquette shards thrown into the chip tray. I had to run out of the house, so there was probably a 15-20 period of no smoke after the first load of chips burned up.. I managed to get a slight pink smoke ring, not sure if its from the bacon wrap or the briquette.. I didn't cut away the layer of fat form the loin...
next time I'll add some mushrooms to the stuffing... and maybe a little more cheese, as it was i only used a single layer of chesse slices...
Smoked approx 3 hrs, to an IT of 145F. Rested for 15 minutes.. Made some nice juicy sliders!!
Smoked on my MES 30, with Hickory Chips with some Charcoal Briquette shards thrown into the chip tray. I had to run out of the house, so there was probably a 15-20 period of no smoke after the first load of chips burned up.. I managed to get a slight pink smoke ring, not sure if its from the bacon wrap or the briquette.. I didn't cut away the layer of fat form the loin...
next time I'll add some mushrooms to the stuffing... and maybe a little more cheese, as it was i only used a single layer of chesse slices...