davefincher
Smoke Blower
Yeah, that worked too! Think the next one will be the cream cheese and plum sauce mentioned in a previous post!
Looks Great Dave!!!
going to try another one today. this one is stuffed with pineapple and green chilies!
The USDA used to say Pork had to get to 160° IT to be safe. That was getting a little dry.
Wow these all look great and I found this post cause I bought a loin last night. A quick question, since Im new to smoking, but I have found I get the internal temp desired, but often find the meat still pink. I eat it, but my family thinks its not done yet. I noticed in the first pics Bear posted, it looked pink still. Is it from the smoking process, or should I maybe go another 5 deg higher? I dont have apple sauce, would fresh cut apples do?
thanks,
Ken
If you filet the loin and stuff it, where do you put your meat thermo to check for the internal temperature? Do you try to hit the center of the lion and hope you miss the stuffing? I want to try one tomorrow but not quite sure.
The USDA used to say Pork had to get to 160° IT to be safe. That was getting a little dry.
Then a few years ago they dropped the safe Pork temp to 145° IT. I usually take mine to between 145° and 150° IT to be safe.
That may be a bit pink, but it's safe if it's over 145° IT. It doesn't hurt to go to 150° IT, but it's not needed.
The only pink you could get that would be from smoking would be a smoke ring, which would be on the outer portion of the meat, and you won't get that with an electric smoker.
If you use fresh cut apples, you might want to cook them or Nuke them first, because they might not soften up completely during the loin smoking process.
Bear
I just stick it right down the middle.
If you filet the loin and stuff it, where do you put your meat thermo to check for the internal temperature? Do you try to hit the center of the lion and hope you miss the stuffing? I want to try one tomorrow but not quite sure.
Thank You, Konk!!It's posts like this is why I joined this great site. I gotta stop lurking and get smokin. Bear that loin looks absolutely delicious, I had wipe the drool off my phone.
Not necessary, but it doesn't hurt. I didn't Brine the one I did in this Step by Step.Is there a need to brine the loin if you plan to filet it?
You could try that, but I don't wrap whole meats in Bacon too often, because the meat itself doesn't get the great tasting bark if the Bacon is getting it all.Got it thanx Bear. I'll try your recipe tomorrow, wonder how it would be bacon wrapped,,,
thanx Bear point takenYou could try that, but I don't wrap whole meats in Bacon too often, because the meat itself doesn't get the great tasting bark if the Bacon is getting it all.
I would recommend frying the Bacon separately & put it on the plate as a side. :wink: Can't hurt---It's Bacon!! :drool
Bear
Neither.
Bear, Im going to make a loin tomorrow night. Just a question. Do you slice it through the middle once and open it up, or do you slice it twice (creating 4 difference sections). Thanks!
I just put it in the middle, be it meat or be it apple. I think that's what you meant?
Also, how do you deal with the probe?
I have no reason to believe the Pork in the center would be any different temp than the Apple in the center, after hours of heating slowly.
Bear, not sure what you mean by fillet it in a spiral? I figured maybe you slice it in the middle but not all the way through, fold it open, put your fulling on top, and start rolling it on one end. What do you mean by spiral? Sorry for the noob question but I've never done one of these before.
And yes thats what I meant by the probe. So apple would reach the same IT as the pork?