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What to do with loins?

post #1 of 25
Thread Starter 
Some how I have ended up in the middle of a mess. A neighbor of mine was wanting to do the whole pig in the ground thing, (another friend "knew how to do it") I suggested just getting a bunch of butts and smoking them. Well the cooking friend can't make it happen all of a sudden and the neighbor shows up with 3 whole pork loins and says "Cook these they were on sale for 1.88 per pound." My response was "Well, O.K. Dumb@$$." I plan on cutting them into sections about 14" long and smoking them for slicing into sammich meat. What temp should I go to and about how long might it take to get there. Thanks in advance, I have never done anything like this before and I don't want to screw up 100.00 worth of meat.
post #2 of 25
I would just wrap them in bacon and a good rub maybe try a snake bite rub on one then maybe tip's rub on another then try some new stuff and just smoke it at about 230-240 and I would take it to about 165-170 but no more with the bacon on it the whole time.
post #3 of 25
I really love the loin cut into a sheet and stuffed and rolled. May be a lot of work for the amount of loin you have. Here is how I do a whole loin and they are great. Rub em down with EVO and season with onion and garlic powder, some CBP and some lemon pepper. You can either wrap them completely with bacon or lay some bacon on top when you smoke them. Pull them between 155 and 160. If the bacon isn't crisp as you would like it, put it under the broiler on high and crisp it up. I also do the tenderloins like this and they are great. I have a hard time not stuffing the loins or making CB out of them. They will be great..... enjoy!
post #4 of 25
The temperatures that have been provided are way too high. Cooking a pork tenderloin to an internal temp of anything higher then 150 is asking for dry and chewy pork. I pull mine at 140 degrees and let it rest until it hits 150. I explain why in detail on my blog post linked below.

post #5 of 25
Personally I would rub a few and maybe brine one or two depending on how many section you cut them into.
Adding bacon is great for keeping it moist and you can just unwrap it in the end if the bacon doesn't get crisp.
Personally I love to smoke a chipotle crusted loin and always pull my loins when they hit 145-150.
post #6 of 25
Matter of preference. I never go over 160 but less than 150 is too raw for me. 155 and rest is perfect for my taste buds. I like my steak rare but I like my pork cooked. Past 160.... they dry out quick. I've never had a problem with dry chewy pork loin pulling at 155.
post #7 of 25
150 is ideal, but I understand personal preferences and all. 150 is not raw. It'll be white in the center with a bare hint of pink in the center and juices will be clear. The Pork Council at www.theotherwhitemeat.com suggests 150-160 degrees.
post #8 of 25
I take mine ta an internal of 155° - 160° also. I don't take chances on underdone pork, never had a dry one yet.

Smoke at 225° - 250°. Time, well never timed one, each one bein different, they get done when they hit temp.

Fer sammies, a nice rub an good smoke. They make a terrific sammie!

With that many, ya might think bout makin some canadian bacon to, that stuff is addictin!
post #9 of 25
Just last week I cut a loin in two and brined the halves over night. I smoked them at 225º -250º until they hit 140º. I foiled them and let them sit until they cooled, then sliced them into chops to freeze and either pan fry or grill later. They didn't last very long, they're all gone now.
post #10 of 25
Bad choice of words... too rare for me. I didn't mean to insinuate you were serving raw pork. I agree that loin and tenderloin are notorious for drying out before you know it. I just don't care for pork on the rare side and it is possible to smoke to 155 without drying it out. If I were smoking a large quantity of loins for a group of people, I would smoke it to 155.
If I were going to chill/freeze and later pan fry or put them on the grill I wouldn't take them over 140.
post #11 of 25
You could cure some and Make Canadian Bacon. I take my pork to 155-160 and never had had a dry one.
post #12 of 25
PignIt, 140º is when I took them from the smoker. I foiled it to keep the juices in and let them cool to slice.
post #13 of 25
LOL the great temp debate.. I'll throw mine in the hat and say I do a basic rub, and cook till 150 to 155, wrap and let rest. I have also fillet the loins out and stuffed them with cornbread stuffing (uncooked). Tied them up and then smoked. good stuff!
post #14 of 25
Thread Starter 
Just got word that they want to eat around noon. I am thinking it looks like cooking NOW and not waiting till morning. Thanks for the advice everyone. I am thinking that I will pull some at 140, some at 150 and the rest at 160 and let people eat what they want.
post #15 of 25
Since you are going to do that can you do us a favor? Keep track of what is what and solicit opinions from your guests and your own opinions and you tell us what temp was best and what the differences in texture and juciness were.

Just think about it, you can end the great temp debate right here and now! :)
post #16 of 25
Thread Starter 
will do my best. My accuracy diminishes as my consumption increases.
post #17 of 25

pork loins

I have bacon wrapped and smoked loins and also done them stuffed w/ sausage and others stuffed w/ boudin.
I never bring cooking temp over 150 / 155 as risidual heat will take it to / past 160.
Never had a dry one either.
Will be doing 2 -8 lb loins stuffed w/ boudin and wrapped w/ bacon for a comp dec 12th.
You can stuff loins w fruit , vegies or other meats.

A stuffing idea that i came up w/ to try consists of peeled apple pieces , raisins and cherrys marinated in rum for 3 days. Chop the fruits and mix w/ chopped pecans and stuff the loin. smoke w/ apple or cherry.
post #18 of 25
Those rasiins will be as big as grapes after three days of soaking up rum. Better get some extra rum :)PDT_Armataz_01_12.gif
post #19 of 25
LOL----Shame you don't have 10 days to turn at least one of them into Canadian Bacon! MMMMMmelts in your mouth !

post #20 of 25
There's no debate goin on here with me. Doesn't matter what the group likes best either. I like to pull mine at 155 and let rest. When I pull them at 140 they are too rare for me. Everybody needs to fix them the way they like them. I don't have a problem with that. The point I was making.... I smoke loins and take them to 155 and they are always tender and juicy. You don't have to pull them at 140 to get a tender juicy loin. The temperature you pull a piece of meat out of the smoker is a matter of preference and opinion. The safe cooking temperature given by the USDA is fact. That's the point I was making. Not tryin to dis anyones preferences. It's all good.
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