Stuffed Pork Loin

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puddle jumper

Newbie
Original poster
Aug 24, 2013
25
10
North West Georgia. "Calhoun"
 I cut and rolled the 4.5 lb loin with cheese, peperoni, and onion.. I pre-cooked the onion  ..also went a little light on the bacon weave,, seasoned it with Daves rub inside and out and yellow mustard. let it sit for 24 hrs in the fridge...

 Went on the smoker at 225,two chunks of peach wood in my #2 Smokin it,   I was planning a 4 to 5 hr smoke until the temp hit 165,,,that's about how long the last one I cooked... well checked it at 4 hrs and temp was at 185,,,wow that was fast,, no idea why it cooked so much faster than my last on I did but it was still great...the family says this is there favorite dinner out of the smoker

PJ




 

redheelerdog

Master of the Pit
SMF Premier Member
Dec 4, 2011
2,036
666
Montana - Big Sky Country
Wow, that looks delicious!  Good job on the loin!

drool.gif
 

venture

Smoking Guru
OTBS Member
Aug 1, 2008
6,949
73
Central California
I would have thought 160 to 165 just like you were thinking?

Not intact muscle meat you could pull at 140 to 145?

Probably the bacon helped save it the higher temp?

What isn't better with bacon? 
biggrin.gif


Good luck and good smoking.
 

Bearcarver

SMF Hall of Fame Pitmaster
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SMF Premier Member
Group Lead
Sep 12, 2009
45,063
17,746
Macungie, PA
 
Once the muscle is cut the internal should go to 160 minimum to be safe.
Since you posted this, I've looked all over & I can't find that.

The new rules (2011) for Pork say 145* for whole Pork Meat, and 160* for Ground meat (including Pork.

A stuffed Pork Loin is still whole meat---Not ground meat.

The only thing different about a stuffed pork loin and a whole uncut pork loin is you have to get the stuffed pork loin from 40* to 140* in no longer than 4 hours, just like a pork loin that has been injected or probed before cooking/smoking.

Whether it is stuffed or not, it still only has to get to 145* IT and hold that temp for 3 minutes.

BTW: Beautiful Job, PJ !!!!

Bear
 

dirtsailor2003

Epic Pitmaster
OTBS Member
Oct 4, 2012
21,919
4,135
Bend Oregon
Since you posted this, I've looked all over & I can't find that.
The new rules (2011) for Pork say 145* for whole Pork Meat, and 160* for Ground meat (including Pork.

A stuffed Pork Loin is still whole meat---Not ground meat.

The only thing different about a stuffed pork loin and a whole uncut pork loin is you have to get the stuffed pork loin from 40* to 140* in no longer than 4 hours, just like a pork loin that has been injected or probed before cooking/smoking.

Whether it is stuffed or not, it still only has to get to 145* IT and hold that temp for 3 minutes.

BTW: Beautiful Job, PJ !!!!

Bear

I agree with this. Some do like their pork we'll done though.

Great job on that stuffed loin!
 
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