Anyone ever wrapped a pork loin around the bacon?

[mrad]

I was going to wrap my stuffedn pork lion with bacon. Then, after I filleted it, I started wondering in I could wrap the loin around the bacon to retain some mositure and bacon fat. Would this work, or would the baocn not have a good consistency at 145-150 degrees?

 

[JLeonard]

I would think the consistency wouldn’t be good. But I’ll let more knowledgeable folks chime In.

Jim

 

[clifish]

I would think the consistency wouldn’t be good. But I’ll let more knowledgeable folks chime In.

Jim

I agree with Jim, fat would be trapped inside and probably be mushy.

 

[chilerelleno]

Agree, bad consistency to the bacon.
The idea about the fat is not gonna work either, the loin would be way overcooked before the fat rendered.

Perhaps use lard?

 

[Fueling Around]

Look up "larding"
They use uncured (salted ok) back fat, not bacon.

 

[DRKsmoking]

They have you covered above.
I have put lots of 3/4 cooked bacon inside of loins and it was very nice and the little grease ( flavour ) was just an extra bonus.
But not cooked would be just a chewy greasy mess inside the loin , or pouring out the ends. Just my view and thoughts.

David

 

[mrad]

Thanks for the replies. I didn't think it would work. Did the bacon wrap instead and rooled black forest ham and swiss cheese inside. Is 145 the temp to shoot for?

 

[DRKsmoking]

Thanks for the replies. I didn't think it would work. Did the bacon wrap instead and rooled black forest ham and swiss cheese inside. Is 145 the temp to shoot for?

Post up some pics and results if you had time to take some

David

 

[Nefarious]

They have you covered above.
I have put lots of 3/4 cooked bacon inside of loins and it was very nice and the little grease ( flavour ) was just an extra bonus.
But not cooked would be just a chewy greasy mess inside the loin , or pouring out the ends. Just my view and thoughts.

David

I agree with this idea, my first thought was to just cook up a bunch of bacon and put it inside, I would have cooked it all the way, but I like my bacon crispy.

 

[KBFlyer]

Just wrap it on the outside, works perfectly.

Stuffed Pork Loin in The Pit Barrel Cooker

Made two but one is in the freezer for another day. RECIPE INGREDIENTS For the Pork Loin: 1 boneless Pork Loin, approximately 2.5 pounds (1134g) 10 - 12 slices of Bacon 250g Salt and Black Pepper to taste 1 teaspoon 5g Freshly ground Black Pepper 1 teaspoon 5g Dried Herbes de Provence 2 cups...

www.smokingmeatforums.com

 

[DRKsmoking]

I agree with this idea, my first thought was to just cook up a bunch of bacon and put it inside, I would have cooked it all the way, but I like my bacon crispy.

yes I cooked mine all the way the other day with the onions and lots of cheese



It was good

David

 

[gmc2003]

Is 145 the temp to shoot for?

If your cooking at 250* pull it at 138 to 140 and let the carryover bring it up to 145*.

Chris

 

[chilerelleno]

Is 145 the temp to shoot for?

Yep, 140° and carryover to 145°

 

[LhornR]

Something else you could try...I did this years ago and it was great...no pics tho.

I took a whole pork loin and cut a 1" slit in it with a boning knife in the center the full length through. Then I inserted a whole stick of pepperoni inside I had leftover from pizza making. The loin picked up the pepperoni flavor and even looked kinda cool when sliced with that medallion of pepperoni in the center. I called it Porked Pork.