Results 1 to 3 of 3

Thread: First try at bacon wrapped stuffed pork loin

  1. #1

    Default First try at bacon wrapped stuffed pork loin

    Local grocery had pork loins on sale, soooo I had to experiment. Smoked about 6.5 hours to internal temp of 170. Kinda dry, but still good. Maybe cook to 160 next time?

    Click image for larger version. 

Name:	IMG_0022[1].jpg 
Views:	4 
Size:	94.7 KB 
ID:	637
    Click image for larger version. 

Name:	IMG_0023[1].jpg 
Views:	4 
Size:	90.7 KB 
ID:	638
    Click image for larger version. 

Name:	IMG_0024[1].jpg 
Views:	6 
Size:	90.0 KB 
ID:	639

    PS...the other half is curing for Canadian Bacon, recipe found on this forum.

  2. #2
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    647

    Default

    Try searching the forum for "Banned KCBS"... Unsure of the rest of the language specifically, but that search will get you there. I've NEVER had that recipe fail me. Despite the fact the recipe calls for pork tenderloins, with all due respect to the poster of the recipe, I've got cavities bigger than that. I use the recipe with pork loin halves, and it's incredible. I suspect your finish temp may be too high.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  3. #3
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    121

    Default

    170 is kinda no man's land, it's past done but you can't shred it yet. You're going to love the Canadian bacon.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •