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Fatty ?

post #1 of 17
Thread Starter 
I had plans of doing a couple fatty's this past weekend. Instead I smoked a pork tenderloin that was covered in a sun-dried tomato marinade. Turned out really good, but having some issues with the ECB. I put it on at 12:30 pm hoping to be done by 6. it had reached 150, but I had to finish in the oven at 425 for about 10-15 minutes. Great Q.

Anyways, I am looking at making a JD Fatty with pepper jack cheese, Louisiana hot sauce, some tomato sauce, green & red peppers, jalapenos, cayenne pepper, along with some mushrooms, all covered with a dry rub that I really enjoy. Well I am not sure when I will get to smoking this but wondered what would be best, prepare it and freeze it without smoking it. Or just smoke it one night, then freeze it until ready to eat. My wife really does not like it stinking up the refrigerator so what suggestions do you have to keep the stink down. PDT_Armataz_01_28.gif Would freezer wrap help? Any thoughts and suggestions would be help full.

PS man that Louisiana hot sauce is good, dont need much to fire things up. couple drops into crock of chili was too much for my wife.frown.gif
post #2 of 17
I'd smoke it, then wrap it up and store it.

Ziploc bags work great at isolating that smoke fragerance. Vaccuum packing would do good and keep the fatty safe during freezing.
post #3 of 17
I was just wondering how well done you wanted that pork tenderloin?
I would have taken it out then ( at 150°F) and ate it (if not sooner).
But it sounds like you enjoyed it anyway.Which is always a good thing!

As far as the Fatty goes. if your wife thought a bit of Louisiana hot sauce was too hot you mat not want to add the cayenne and jalapenos.
As far as stinking up the fridge I would think a good Ziplock type freezer bag would stop that.
As far cooking or freezing first. I would opt for cooking first then freezing.
Just my HMO.
I hope this helps a bit.
Good luck
post #4 of 17
Cook, then freeze in a two ziplocs, one inside the other.

Was that a tenderloin or a loin? 5 1/2 hours seems to me a long time for a tenderloin as they are usually pretty small.

Glad you enjoyed it.
post #5 of 17
Thread Starter 


PDT_Armataz_01_36.gif Triple B, the temp for done on my wireless Therm said 170 for pork, 160 for medium. I guess I was going by that. Thanks guys for the advice on the fatty. I have made several others with jalapenos and other peppers. She is not wild about trying new things so I just make them and if she likes it great, if not, oh well, next time. i.e. last night made some chili, no recipes there, just my own mind, i was trying to thicken it up a bit without going to the store. there was a can of tomato paste, dumped it in. Not a big fan of it myself, neither was she, she likes it just beans, hamburger and tomato juice. just keep trying.
post #6 of 17
I have to agree, smoke it then wrap it. Or better yet, Food Saver! Wally Word has them for cheap. They work great. I will smoke a whole bunch of stuff, portion it out and then zip them up with the food saver and stick them in the freezer.
When I get a hankerin for some pulled pork or brisket and I don't have time, I'll just pull out a portion of what ever I am in the mood for and heat it up.
Also one other thing................You made me hungry! that fatty your planning sounds great but Hot!!
post #7 of 17
Thread Starter 


Sorry to make you hungy. I hope that it turns out as good as it sounds in my head.

? about the ECB and the tenderloin, a cookbook I have and my therm said to cook the tenderloin to 160-170. Is that not correct? Just dont want to poision my family!

Also, since I am new to this, the meat was great, looked done, there was a pinkish ring at the top of the meat, is that the smoke ring?
post #8 of 17
Wilson -

I've seen some things say take pork to 160 and some say 170 I shoot for 160 wrap it in foil and let it rest - it'll take itself up to 165ish just from internal heat.
post #9 of 17
Get your own refridgerator and keep it in the garage!!icon_twisted.gif

New USDA guidelines state that pork only need to reach 145* for at least 15 seconds. A lot of those themometers were made years ago and don't reflect the new changes. I visit my local County Extention office website to keep up on the USDA food safety changes as well as renewing my food-handler permit each year.
post #10 of 17
Don't be sorry, I like seeing and hearing all the good recipes.
That red ring you saw around the edge of the meat is the smoke ring.
According to the pork administration you can safely cook pork to an internal temp of 150 to 150 for medium, http://www.theotherwhitemeat.com/
post #11 of 17
I saw Ron50's response and looked at your quetion and I'm wondering the same thing.
Was it a Loin or a Tenderloin?
post #12 of 17
Thread Starter 
Well, I could have sworn it was a tenderloin. It was about 6-8" long, 2 to maybe 3" in thickness. Since I was lazy I had bought a premarinated tenderloin. I believe is was like a Farmland or Hormel packaged from SuperSaver. If anyone is familiar with that market in Lincoln, Nebraska.
post #13 of 17
5 1/2 hours for a pork tenderloin and it only got up to 150°F!
What was the temp of your smoker?
Must've been really low by those numbers.
But as long as it turned okay and tasted good,who cares?
post #14 of 17
Thread Starter 


Triple B, thats kinda what I thought but still worried about how long it took. It was kinda cloudy that day and somewhat cool, mid 70's. I did not have actually inside temp for the smoker. Electric ECB. I have had issues with the fit of the ECB, the bottom section and the middle section dont fit exactly right. I kinda have to force the shape of the main section into the ring of the bottom portionfrown.gif
post #15 of 17
dwiens,that's all I can think of right now.
The temp in your smoker had to be really low.
It would probably be a good thing to get a digital thermometer to monitor the heat in your smoker.
post #16 of 17
Don't go by that silly gauge on the front it's worthless! The fit shouldn't be a problem as long as you can get the lid on they're made kind of loose. I drilled a hole in the op of mine and hang a dial probe through it but most people here prefer digitals. Sounds like you temps were way low.
post #17 of 17
Thread Starter 


I have one of the new Maverick therms with dual probes. I guess I should have had the second one in to get smoker temp. I will do that next time. Thanks for the help, I really love this site for the honest opinion and advice.

The ECB that I have is divided into 3 sections. Lid, center section, and base that houses the heating element. The fit between the base and the center section is the one I was concerned about since it is so close to the heat source. I have to take the center section and kind of manipulate it into fitting inside the bottom section ring.

Question for those with the electric ECB, after plugging in the smoker do you wait to adding wood or the food? Or do you go by inside temp?
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