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Bacon wrapped pork loin problem

post #1 of 3
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I tried my first pork loin in my MES 30 over the weekend. I thought I'd jazz it up a little bit by wrapping the loin in bacon. From what I had read using thick cut bacon would keep the loin tender and juicy and give it some nice flavor. I smoked at 225 for about 2.5 - 3 hours and my thermometer read 145. Took the meat out and it looked fantastic. I then wrapped it in foil and stuck it in a cooler for about 30 minutes. When I took it out to slice I unwrapped the bacon and noticed the under side of the bacon didn't look cooked at all. The outer layer of the pork loin was also way undercooked too. I ended up having to throw it in the oven for another 20-30 minutes before it was edible. Anyone know what I did wrong and how I can prevent this in the future?
post #2 of 3

That's why you won't find any Bacon wrapped Pork Loins in my Step by Step Index.

 

Even if the Pork Loin gets more done than yours did, and the Bacon gets more done on the Underside, without overcooking everything, the Bacon picks up most of the Smoke.

 

If I want Bacon & Pork Loin, I'll Smoke the Pork Loin & Fry the Bacon on the side. That way I can get Awesome Smoky flavored Smoked Pork Loin & properly done Bacon. IMHO

 

 

Bear

post #3 of 3

RT, A few bacon strips (not touching ) probably would have worked  ,you may have still had to sear quickly on the grill to crisp them up. Your weave looks nice but as Bear said it really  screws up the cook/smoke process.

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