Stuffed Loin

txpgapro · #1 07-10-2005, 12:50 AM

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.

Paul Taylor · #2 07-10-2005, 01:40 AM

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 · #3 07-10-2005, 08:54 AM

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 · #4 07-10-2005, 08:55 AM

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 · #5 07-10-2005, 09:18 PM

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 · #6 07-11-2005, 05:32 AM

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TexLaw · #7 07-11-2005, 08:04 AM

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 · #8 07-11-2005, 08:13 AM

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

TexLaw · #9 07-11-2005, 08:16 AM

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 · #10 07-11-2005, 08:20 AM

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.