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Stuffed Pork Loin (Apple)

Discussion in 'Pork' started by Bearcarver, Nov 25, 2013.

  1. slysmoke

    slysmoke Smoke Blower

    Thanks Bear. Looking forward to seeing how the que mat wrap works for you.
     
  2. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I'm sure it will work---That's an Awesome Idea!!

    I already got permission from my Dishwasher---She said the Q-Mats clean up easily.

    Bear
     
  3. @Bearcarver When you cut the heat back to 100° did you do this to get closer to dinner time, or was it something that needed done for the cook?

    I am doing one tomorrow and was looking at yours to get a time average on the cook and noticed the step highlighted above about you reducing the temp.
     
  4. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Good Question!

    That's something I came up with a couple years ago.

    One reason is to stop cooking it.

    Another is my way of holding it for a few minutes to a few hours, much like wrapping it in foil & then towels, and then putting it in a cooler.

    The meat has no idea if you did it my way or put it in a cooler. Sometimes I even open the door a few times to get the Smoker Temp down to the Temp of the meat, because my MES40 takes a long time to cool down to meat temp, because it's insulated so good.

    Bear
     
    Last edited: Mar 9, 2017
  5. Makes sense, thanks for your reply.

    Now to see if I can make mine look as tasty as yours :)
     
  6. psycaz

    psycaz Newbie

    When everyone is doing this, are you letting the pork/meat sit in the counter before placing in the smoker to let it get to room temp?
     
  7. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I personally never let anything come to room temp on the counter. Fridge to Smoker.

    It can't get any smoke on my counter. I would rather let it spend that time in my smoker, at a low temp, with smoke floating by.

    Bear
     
  8. psycaz

    psycaz Newbie

    When everyone is doing this, are you letting the pork/meat sit in the counter before placing I. The sm
    Thanks Bear.
     
  9. jokensmoken

    jokensmoken Master of the Pit SMF Premier Member

    I know this is an old thread and it may have been covered but...
    When I filet my loins for stuffing and rolling I've found that "thirds" is about right...
    Start about 1/3 of the wat down the loin and slice straight through to about an inch from the edge...
    Fold the cut "flap" over and cut straight down the loin to about an inch from the bottom of the loin then slice straight back through the loin stopping about an inch from the edge of the loin...
    Lay the meat out flat on a piece of plastic wrap and cover the top with plastic wrap and pound the loin flat with a meat mallet.
    You can see how this one was filleted.
     
  10. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    Pushing my luck here with folding it open from the middle cut and then down the center again. So it was open like a book then that was cut all the way again.. using my hand to push down the top as the knife was under it. It works . Not to even though
     
  11. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

     
  12. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Real Nice Work, Joken & Johnny !!![​IMG][​IMG]

    Bear
     
  13. jokensmoken

    jokensmoken Master of the Pit SMF Premier Member

    Looks perfect to me...only thing I do different is to them work it with a meat mallet a little.
     
  14. jokensmoken

    jokensmoken Master of the Pit SMF Premier Member

    Thanks Bear...
    Coming from you that's a real compliment.
     
  15. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    Lol. Butchering is not my bag.
     
  16. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I wasn't saying that to be nice---Both of you did a nicer job than the one I did here.

    Bear
     
  17. backpacker048

    backpacker048 Fire Starter

    Hi Bear,

    Got one of your stuffed loins in the fridge and ready to put it on tomorrow. You sure do a nice of job of both cooking' and documenting'.
    Got a question if you don't mind???
    I notice from the picture of your MES that you don't have a catch pan under the loins - or at least it looks that way. I would imagine that with the "jelly" in the pie filling and the normal dripping from the pork, there would be a fair amount of liquid dripping down, How do you handle that? I guess you cover what's needed with tin foil and let the drips fall, collect them in the bottom tray or the drawer. Do you do anything with them or toss them with the tin foil? Thanks for your help!
     
  18. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Thanks BP !!
    When I did these I just put them on the rack "Naked", but my empty, foil covered water pan was directly below, in position.
    You could put a foil pan directly below on the next rack.

    Or you could make them 11" long or less, and put them on a wire cooling rack, in a foil pan, like I do most of my 5 & 6 pound Prime Ribs. Then you could save the drippings & see what you got after smoking.

    Bear
     
  19. backpacker048

    backpacker048 Fire Starter

    Thank you, Bear for the reply!

    I have a MES 30 and don't have the surface area that a 40 does. I've been a little concerned about heat flow (with an 800w element)) as well as smoke flow using a large catch pan. On this cook, I cut the pan down and used a wire rack somewhat similar to your suggestion. I'll be interested in how much drippings I get in both the catch pan and the bottom tray. If very little, I may go with just catching the drippings in the bottom pan and "drawer". I was just interested in your arrangement when I saw it as I hadn't considered a catch pan sitting on the very bottom.

    Again, THANKS!
    Backpacker