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Bacon Wrapped Loins in the Vault: q-view

post #1 of 12
Thread Starter 

Originally, I planned on doing a thin fillet stuffed full pork loin, but after realizing how high of chamber temps I would have needed to get the entire beast above 138* IT within 4 hours, well, let me just say that's not low & slow cooking.

 

So, I opted instead to do 2 half loins from a 10# full loin, wrapped in bacon. I smoked these on Monday the 24th, and we're still enjoying the leftovers.

 

The rub is my newly developed "go to", Red Bell Pepper Rub, found here:

http://www.smokingmeatforums.com/forum/thread/92566/red-bell-pepper-rub-recipe-qview

 

1Rub.jpg

 

 

2Wrap.jpg

 

 

 

Some more dusting with rub and into the Vault @ 215 with mesquite and a wet pan:

3Justin.jpg

 

 

 

8.25 hours in, and IT's are 160*...time to rest before going under the knife:

8hr160.jpg

 

 

 

5Board.jpg

 

 

6Board.jpg

 

 

7Sliced.jpg

 

 

8Sliced.jpg

 

 

A deep, but very faint smoke ring is present...very good moisture content:

9Sliced.jpg

 

 

My wife and kids said this was my best loin so far. A couple things I did different than with previous loins was (1) pull it out at a low enough temp to be done to medium/well after carryover (160* max); (2) bacon wrap, to add self basting, flavor, texture and aid in some moisture retention; (3) this dry rub has a naturally slightly sweet/spicy flavor, without bitter or harsh heat.

 

Just my personal opinion, but I think the stuffed loins are over-rated when you look at the amount of sides which can be plated up with a loin. Oh, yea, a stuffed loin makes a pretty darn impressive presentation, but not worth the extra effort and risk, IMO.

 

Anyway, good eats to all...keep them smokers warm & happy!

 

 

Eric


Edited by forluvofsmoke - 5/25/10 at 9:19pm
post #2 of 12

Thanks, Eric -- that looks mighty tasty!!! 

 

Will you please put that thread with the rub recipe into the wiki?

post #3 of 12

Nice!

post #4 of 12

Looks fantastic! I have my 'loins marinating for tomorrow and planned on doing them with bacon - and will have to try soaking the bacon in maple syrup :

 

http://www.grouprecipes.com/36436/hickory-smoked-maple-glazed-bacon-wrapped-pork-loin.html

 

 

 

I know IT is everything, but just trying to get a general idea when to start. I was figuring about 2 hours for a 2.25lb loin - I see you did 8+ hours for about 5lbs, if I'm not mistaken. Should I be planning on 3hrs plus for mine? 

post #5 of 12
Thread Starter 

FLbobecu,

 

Yea, it's kinda like rolling dice. I do like to plan for extra time just in case. The weird part about this smoke is that they actually were done 2 hours earlier than I expected, even with a bit lower chamber temps that I was running.

 

If you have tenderloins, they will likely take much less time, due to a smaller sectional density (thickness). A short cut off of a full loin will take quite a bit longer, due to being bulked-up (higher sectional density). 5# (1/2 loin) is the smallest I've ever smoked, now that I think about it.

 

An hour resting in a cover pan won't hurt anything if it gets done early.

 

Eric

post #6 of 12
Thread Starter 
Quote:
Originally Posted by mythmaster View Post

Thanks, Eric -- that looks mighty tasty!!! 

 

Will you please put that thread with the rub recipe into the wiki?


Thanks!

 

Just did the WIKI a minute ago.

 

Enjoy!

 

Eric

post #7 of 12

Thanks Eric. I try and plan ahead for additional time. I suppose I will plan for about 2.5 hours - though it won't likely take that long - and then just tent them until we're ready. 

post #8 of 12


 

Quote:
Originally Posted by forluvofsmoke View Post




Thanks!

 

Just did the WIKI a minute ago.

 

Enjoy!

 

Eric


Thank you!

post #9 of 12

Just saw your smoke, & it looks good.  I was wondering if the bacon was edible?

post #10 of 12

Now that is some good looking loin!!

post #11 of 12

That looks awesome, I love me some smoked loin.

post #12 of 12
Thread Starter 


 

Quote:
Originally Posted by Caveman View Post

Just saw your smoke, & it looks good.  I was wondering if the bacon was edible?



Thanks, yes, that bacon was VERY edible! LOL!!!

 

Eric

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