Cured Stuffed Pork Loin

Discussion in 'Pork' started by meateater, Jul 9, 2011.

  1. meateater

    meateater Smoking Guru SMF Premier Member

    I took a partial pork loin and butterflied it added some cure #1 and put in a zip lock for 24 hours. I washed it good dried it and pounded it out a little. Next was Genoa Salami. Pepperoni, Jalapenos, Onion and Garlic Powder and Crumbled Bacon. Then the wrap and in the fridge for the night. I smoked with apple chunks until 160 internal. It came out pretty good, kind of hammy which is what I was after. Next time I’ll add some cheese. Enjoy! 

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Looks great -- and artsy-fartsy too!  Nice work!  [​IMG]
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious! Nice looking plate of food.
     
  4. meateater

    meateater Smoking Guru SMF Premier Member

    Thanks, it's pretty darn good. 
     
  5. venture

    venture Smoking Guru OTBS Member

    Meat that looks great.

    Also, this the UDS with the fake electrical cord that we have been hearing about.  Right?

    Good luck and good smoking.
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    Great spread you got there Meat.

    It looks like you've done that before [​IMG]
     
  7. meateater

    meateater Smoking Guru SMF Premier Member

    LMAO, No it's a real electric cord. I'm not up to paying the $1500.00 fine from the fire department. 
     
  8. meateater

    meateater Smoking Guru SMF Premier Member


    I'm pretty handy with a knife Rap. [​IMG]
     
  9. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Awesome!!

      Craig
     
  10. Man thats right up my alley, maybe a smoked provolone would work well with that.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome!!!!

    What a great idea !!!!

    That's gotta be really tasty!!!!

    And yes----I actually saw the electric element in that barrel !!!

    I told you to move to PA----You don't have to use Electric at my house!!!

    Bear
     
  12. venture

    venture Smoking Guru OTBS Member

    Meat will not give up his 5th amendment rights here.  We all know that is a fake cord.  LOL

    Good luck and good smoking.
     
  13. meateater

    meateater Smoking Guru SMF Premier Member

    5th dang it's getting deep. It's just a watt burner. I didn't see indictments handed out. [​IMG]
     
  14. venture

    venture Smoking Guru OTBS Member

    Listen for the helicopters?

    Men in black suits with shades.

    I sent them your way.

    Good luck and good smoking.
     
  15. meateater

    meateater Smoking Guru SMF Premier Member

    [​IMG][​IMG][​IMG]
     
     
  16. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...
     
  17. teeznuts

    teeznuts Master of the Pit

    I have to try this. What temp did you cook at and did the cure make a big difference with only 24 hours exposure? I just got my Morton's sugar cure in the mail and I want to start putting it on stuff and still smoke in the 225 temp range.
     
  18. meateater

    meateater Smoking Guru SMF Premier Member


    I smoked at 250 and just eyeballed it till it got close then used my taylor therm. I would suggest wrapping in bacon, it was almost dry.  The amount of time with the cure doesn't matter as long as you follow the 40-140 rule. There's a recipe on Mortons that's called Gepockelte ( cured pork chops) that you use the cure for only two hours and rinse. I have made this many times, it's awesome. 
     
  19. teeznuts

    teeznuts Master of the Pit

    whats 40-140?
     
  20. meateater

    meateater Smoking Guru SMF Premier Member

    That would be taking whatever your smoking from 40 degrees to 140 degrees in 4 hours, sorry I missed a part there. [​IMG]
     
     

Share This Page