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Bacon wrapped pork loin any ideas

post #1 of 12
Thread Starter 
Need some ideas on rubs or marinates for a pork loin I'm smoking tomorrow. Also doing some chicken breasts wrapped.
post #2 of 12
I would not marinade- that's what the bacon will do. rub UNDER it... I like:
Hot pepper <Smitty's of course>
Kosher salt

Any or all of above.
post #3 of 12
Just don't over cooked it. Around 145 to 150º internal, then pull and wrap in foil for a 1/2 hour or so. I baste it with my favorite bar-b-que sauce before wrapping.
post #4 of 12
i HAD to register on SMF because I didn't want you to ruin your pork loin.
don't care about how many posts FLASH has, but you're only hurting yourself if you let your pork loin approach 150.
with a digital remote thermometer, pull it when it hits 135 and wrap in foil to rest.
cut after 30 mins.
if you want, put your therm. back in it so you can see it continue to rise - it will probably rise up towards 140.

bacon wrapping makes this good... be sure to use some extra bacon just on the sides of your pit as a snack. its great freshly smoked. there's plenty of ceramic grill (primo and BGE) recipes for bacon wrapped pork loins... many of them also get stuffed with spinach, cheese, sun drieds, nuts, etc. just about anything you like can go in there, but then you have to make sure you are temping into the meat and not the filler.

good luck

FYI Trichinosis
post #5 of 12
Thread Starter 
when you wrap the bacon on do you tie with butcher string or use toothpicks to hold the bacon on?
post #6 of 12
Some folks, I included... prefer the higher temps. while there is no way of knowing if dysart does, the advice given by Flash would have been very close to mine. I expect the 5-10° rise, and would have gone to 145° myself. Different strokes, Sir.

Now go to Roll Call and properly introduce yourself... if youare so inclined. Sounds like you have some experience, and that's what this place is about.
post #7 of 12
Either, Dysart. String is safer I guess, but more difficult.
post #8 of 12
run out to any local grocery store and the butcher will (most likely) gladly give you a few feet of butcher twine.
(use ebay to order a roll. find a potato salad plastic sized container and keep the twine inside it to keep it clean and punch a hole in the lid to pull string from.)

here's some pics:

be sure to lay down the twine before you start building it... kind hard to move the whole thing if you forget.

post #9 of 12
Thread Starter 
Great tips guy's keep them coming. Love this site!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
post #10 of 12
Dang, dressed down by a newb rolleyes.gif
This from your link jaymer:

The roundworm Trichinella spiralis is killed at about 140 degrees F (actually at 137 degrees F). Because thermometers can be inaccurate, most experts recommend cooking to 150 degrees F.

I believe that is what I stated. This will hardly "Ruin" his pork loin. rolleyes.gif
USDA states as 160º internal for finished pork. I believe 145 to 150º will hold true, but you know I am an old timer, so maybe I don't know anything. icon_cool.gif I might give up 5º to you, but that's it. If our original poster feels it is too done for his taste, he can always adjust.
post #11 of 12
I like to use the thick sliced bacon, it lasts the whole smoke and does not dry out like thin sliced can.
I have smoked a few loins and have cooked them to 160 and they came out super moist when wrapped in bacon.
My Mom would not eat it if I pulled it before 160.
So don't worry about hitting any magic number, just keep it in the ball park.
Post some pics of the smoke.
And I don't tie the bacon, I just wrap it so it just hangs on. Just one less thing to do.. Pick and rub you like and put it on before the bacon, toss it in the smoker and sit back till its done.
post #12 of 12
Thread Starter 
Thanks for all the help guys I'll try to post some pics after the smoke tomorrow.
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