Stuffed Loin

[txpgapro]

Tried my first stuffed loin tonight. Had a 7 lb. loin, butterflied it, soaked it in peach juice then rubbed TexasRub all over it. Then added a can of asparagus spears, and an 8oz. brick of cream cheese. Folded it over, wrapped it up and tied it together with cotton string. Put more TexasRub all over the outside. Smoked for 5 hours over peach wood at 200*-215*. Very good! Sorry no pics, it got eaten to fast. :D

[Paul Taylor]

Hey Txgapro. Look here , another idea would be to to slice the loin so that it looks like that ya rolled it out. I did that, & put my stuffing in it. When It was done, (140 IT) It looked like a spiral when I sliced it up. Just another idea. Thought that ya may be interested.

Paul Taylor

[txpgapro]

Got to try that one. It would give more "goodies" to every slice. Next time want to use some of that fancy thin sliced ham, some cheese, mushrooms and spinach. And not cook it so long. Got to get me one of those high dollar instant thermometers.

[txpgapro]

On second thought, it would probably take a lot longer to smoke, being so thick and all. I guess smoke it longer and slower.

[Paul Taylor]

Hey Tex, You don't need an expensive quick read thermometer by any means. Hey I am used to having to do things on a tight budget. All tha ya need is a meat thermometer. They will work quick enough & remember that ya don't need to go over 140 degrees IT. Anymore than that, then it dries out.


Paul Taylor

[Zeeman]

:D :D :wink:
z

[TexLaw]

Sounds good! I would bet that 5 hours would be a bit long though, even stuffed. I've never had a pork loin go more than three hours, and they usually come in under that. They cook pretty quickly.


TL

[txpgapro]

Internal temp was 175*. It took it awhile to get there. Pretty large loin though.

[TexLaw]

Oh, man, that's too far. Once you crossed the line at 150, the heat about wrung that loin out like a towel. I shoot for 145-148. To be sure about food safety, I usually cook the stuffing (at least, the parts that will cook) before putting it in the loin.


TL

[txpgapro]

I was still moist but a little dry. Now I know. I just didn't want to pull raw pork ya know. Sure was good though.

[Zeeman]

Yea, pull at 150 max, stuffed or empty, and beleive it or not I have had them go up another degree or two after removing and placing, foiled, in the chest.
z

[Paul Taylor]

Hey TXP, Listen to Da Z-Meister man. He ain't pulling your leg brother. I concur 100% & I ain't ABOUT to BS anyone about something like that. Oh BTW, 138 degres in pork will kill off any possible sign of triginosis that may be evident in the meat ( As per Emeril Lagasse). That's why I pull it off @ 140-145 tops. The pork will be cooked, + moist enough to be able to enjoy without having to get a damn 36" Poulan chain saw to cut the thing. Just trying to make your future meals more enjoyable brother. :D 8)

Paul Taylor

[Ed Embry]

The pork will be cooked, + moist enough to be able to enjoy without having to get a damn 36" Poulan chain saw to cut the thing.
:lol: :lol: :lol:

[Buckeye]

Dang.....this thred haz made it thru tha gauntlet an still on track :o :o ....... :lol: (til now)
Wish I had seen it sooner.......way too much potential. :roll: :wink:
Pro.....that sounds like a keeper :wink: .....but I'm with tha others on tha internal temp deel. I cooked a big ol bone-in pork loin bout a yeer ago ( seems like it wuz 2 20#ers). Never cooked one before, so I came cryin' fer help heer and got tha 411 on how ta cook it. They told me it woodn't be a allniter with this cut of meat an ta watch tha temps cuz it'll dry out if I wuzn't payin attention.........guess whut? :roll: ......Yup. dry. :cry:

[txpgapro]

Thanks guys! I will pull sooner next time so that it is juicier and still flavorful! I'm thankful for all the good 411 I'm getting - even from Buckeye. :lol:

[Mac]

Yep, even Buckeye, on occasion, steps up to the plate with a good un'. :P :P

[TexasBorn]

Yep, even Buckeye, on occasion, steps up to the plate with a good un'. :P :P

Yep, Buckeye on occasion and Zeeman on occajun. :wink:

TB

[Mac]

:lol: :lol: :lol:

[1044]

...and Zeeman on occajun. :wink:

TB

Yeah, and ...uh, well...nevermind. How 'bout this weather? :roll:

[Buckeye]

Yep, even Buckeye, on occasion, steps up to the plate with a good un'. :P :P

Yep, Buckeye on occasion and Zeeman on occajun. :wink:

TB

:shock: Let's hope it's hiz wife. :wink:

[Mac]

:shock: :lol: :shock: :lol: