or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Tomorrow's stuffed pork loin smoke - thoughts
New Posts  All Forums:Forum Nav:

Tomorrow's stuffed pork loin smoke - thoughts

post #1 of 11
Thread Starter 
Morning folks...
So tomorrow I am going to be smoking that big 10.5 lb pork loin I was askiing questions about last week. Here are my thoughts for what I am going to do. I will post pics tomorrow as I prepare it.

I am going to filet open the loin and roll it out flat. then lay in some links of sazizza (sp?), roasted red peppers, and pepperjack cheese. Then roll it back up, tie it up and smoke it.

Any feedback , tips or suggestions to make it comoe out good would be much appreciated! Should I cook the sausages first or put them in the loin raw? concerned about temps... thanks!
post #2 of 11
That sounds good! Almost like a fattie.

I haven't tried a stuffed loin yet, but I'd put the links in uncooked. That way some of the fat can leech out into the to keep it moist as it cooks.

Let us know how it turns out!
post #3 of 11
I would cook the sausage first (or at least part way)... what about adding some Spinach & Garlic... mmmmmmmmm
post #4 of 11
Thread Starter 
ah yes, cant forget the garlic, good call...
so what are the thoughts on temps?
cook temp?
and what time to pull it off and wrap it?

I have to cook this tomorrow for a party we are having Sunday so it will get reheated then... any suggestions on the best way to handle this would be great.
post #5 of 11
230 on temp & I personally would bring to about 150 internal... (time will depend on your cut) & i wouldnt foil it till its done...

every time i smoke and reheat i like to put it in the oven in a deep pan on a grate raised from the bottom... put a bit of water on the bottom of the pan (not touching meat) wrap the pan tight in tin foil and let the steam from the water heat and moisten the meat... (thats just me though...)
post #6 of 11
Well, if you were leaving it intact, you could take it to 145° internal temp and be good. Since you going to fillet it open and roll it with add items in the center, you'll need to take it to 165° internal.
post #7 of 11
You read my mnd. I am doing a stuffed loin on Sunday. Looking forward to your qview.
post #8 of 11
I'm sorta with Dutch. You want an internal temp to hit 165.

But you also want to foil (shinny side in) and rest that piece of meat for 20-30 minutes.

The internal temp will most certainly climb. Me, I would pull between 155-160, then rest it.
post #9 of 11
Your plan sounds good to me. But like the other guys said since you are cutting it open you are going to want to take it to 165 to be safe.
post #10 of 11
I dont know... i think you will still be good at 150 (if you do the sausage first like i suggested) and since you are reheating the next day...

But if your doing it same day than yeah 165... & if you dont want to live life on the edge (whats a worm or 2)! LOL!!!! i kid i kid...biggrin.gif
post #11 of 11
Actually the odds of getting the worm (trichinosis) is pretty rare if you are buying from the big chain stores. The pork is usually raised on concrete and never gets to the ground.

If you are using wild boar, or from a small family farm, there is more concern.

Just a FYI.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Tomorrow's stuffed pork loin smoke - thoughts