Loin & Bacon

[prov1]

I am smoking a pork loin draped in bacon today, injected with garlic and butter...here are a couple of pics (hopefully you can view them) in the starting phase...more to come as the smoke progresses through the next few hours.

 

[prov1]

Whoa.....sorry about the picture size....I need to get that fixed to a little smaller pixel resolution!

 

[richtee]

You may be a little more pleased with the smokey flavor on the loin if ya expose a bit more of it. When I bacon wrap, I do it kinda like a candy cane red stripe. But then again..I usually pick most of it off about 3/4 way thru the smoke anyhow heh...

 

[prov1]

Thanks Rich....I may give that a try, the last one I did like this tasted good but there was very little smoke flavor to it....that could be the reason!

 

[kookie]

Looks damn good........... But I agree with Richtee spread out the bacon and you will get more smoke flavor.... Mine first fatty I wrapped with to much bacon and didn't get much smoke, but next one I spread out bacon and used less bacon and I got much better smoke flavor....

 

[richoso1]

Richtee has got it going' on. The man know his stuff.

 

[prov1]

The "recipe" I am using calls for removal at 145 temp, wrap in foil for an hour...does that sound a little low for pork?

 

[flash]

OK, first the photo size....an easy fix. In the upload area of Photobucket, select the blue link OPTIONS. Here you want to select 800 x 600 or less. Your future photos should be a good size where members will not need to scroll right to see all the image.
145º seems a might low, but I actually pull it around 150º and then foil and let rest.

 

[richtee]

Pull at 145 is OK too... if ya don't mind a bit of pink. It's gonna go to 150° during the rest. But I'm with Flash for my loins 150°.

 

[prov1]

Thanks guys....I pulled at 150...presently resting in the foil...stomach is rumbling....

 

[richtee]

Phew! I was getting up to get the glasses off the shelves in case of an earthquake coming!