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Sriracha Jalapeno Cream Cheese Bacon Wrapped Loin (Q View)

post #1 of 8
Thread Starter 

Sriracha Jalapeno Cream Cheese Bacon Wrapped Loin!


Well with the girlfriend not in mind. (She doesn't like spicy food) I decided to cook a loin my way or the highway.

 

Cut the loin and put jalapeno cream cheese and sriracha ( I added more cream cheese and jalapeno at the last second but didn't take a picture.)  

I did my best to weave some bacon. I was never good at arts and crafts so I did the best I could.

Rolled the pork up and laid tucked it in good night with a sheet of bacon.

Did I say I was not good at arts and crafts? I tied the bacon blanket around the loin and spread a little more sriracha sauce all over. Ya the string looks messy but I don't care! 

I will let the little piggy rest for the night then give him a good smoke tomorrow.  Apple with a little alder will be the wood. Will post pics tomorrow!

 

post #2 of 8

Sounds like something I'd enjoy.  Looking forward to the finished pics and taste test!

post #3 of 8
Thread Starter 

Well what a beautiful day to smoke it is 38 degrees hardly any wind

Put in around 8am

 

Smoked at 220

Pulled at 142 IT was going to pull at 140 but I was throwing the bumper around for my dog he is enjoying the nice weather too! Has to be ready for pheasant grouse and duck the fall!

Anyway here is how it looked when I first took out

I thought the bacon needed to be just a little bit more crispy so I quick hit it in the broiler for a couple mins


There that is better now to let it rest and dig in!

post #4 of 8
Thread Starter 

And of course wash it down with some rocky mountain koolaid

Over all very tasty only thing I would change is about half as much bacon.

post #5 of 8

Z, Looks like a great smoke !:points:

post #6 of 8
Thread Starter 
Thanks! I think next time I will put way more cream cheese too. All about adjusting and improving!
post #7 of 8

That looks really good.  I do pork loins often with cream cheese and jalapeño. Have never tried sriracha but will have to try it.  Did you brine it?  I have started brining the pork loins since they can be dry and they are great.

post #8 of 8
Thread Starter 

UnclePoPo  I didn't brine it from the loins I have done I have not ran into a problem with them being dry.. This one is made from a loin cut in half so I still have another one in my freezer maybe I will try some sort of brine with that one.

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