pork loin

Discussion in 'Pork' started by smoky, Nov 3, 2006.

  1. smoky

    smoky Newbie

    Found a sale on whole pork loins so I bought one. Half went into the smoker and half got vacume sealed and frozen. I have never smoked a loin before. Should I wait until it is almost done and wrap it in foil with apple juice? Will it be fine to just smoke it until it is 190 degrees? I like all the info I get from this site and it is very helpful to hear everyone's success stories. I think it makes us all better with the smoke. :D
     
  2. gypc

    gypc Meat Mopper OTBS Member

    Loins are tricky.............probably the best way is to seek out the Dutch's recipe.

    I did one to 200o but it was fat enough to do it. Here's the Link

    If ya don't do'm right, they'll fall apart but will be dry.
     
  3. jminion

    jminion Meat Mopper OTBS Member

    I like doing loin hot and fast to an internal of 140 to 145.
     
  4. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Smoky,
    Go into the search mode with the button in the lower left of this site and search for Dutch's stuffed pork loin recipe. I'll guarantee you will be a hit and the smoke isn't difficult. Tell you what...... follow the recipe and if it isn't the best you ever had, let me know and I'll eat it myself.
     
  5. gypc

    gypc Meat Mopper OTBS Member

    Here's the link to The Dutch recipe...... click on
     
  6. smoky

    smoky Newbie

    Thanks a lot everyone. I will try it this weekend.
     

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