Stuffed pork loin questions

[Ranchwife]

I don't want to hijack another thread with questions, so I'm going to specifically ask here.

I want to smoke a stuffed pork loin. I plan to stuff it with a bread crumb stuffing made with pancetta, apples, dried cranberries, onions, celery, garlic, and smoked gouda. I was also thinking about wrapping it in bacon.

Does anyone have a good recipe to brine pork loin? I have a really good one that I use when I grill or roast pork, but the one time I did it on smoked pork it wasn't so wonderful. I'm thinking a simple salt, brown sugar, and few spices would be best. Although, my maple syrup brine would be good. Hmmmm...

That leads to my next questions - do I brine before butterfly cutting it or after? If I do it after, would 6 hours be a good length of time to brine the meat or too long? I usually brine ribs for about 4 hours due to the thinness.

Lastly, if I smoke it at 225 and bring to an internal temperature of 168ish, how long will this take? I really hate not having an estimated time length (husband has 3 wheel lines to move after dinner that need to be done before darkness). Nothing worse that the meat taking a lot longer than I think or done 3 hours before dinner time.

Thanks again for all you awesome help!! You make smoking so much easier for beginners!

[SMOKE FREAK]

Here is a brine that I have used on poultry before...Thinkin it would go very well with the stuffing you got planned...

3 pt water
1 pt apple juice
1/3 c canning salt
2 Tbs sugar
1 Tbs onion powder
1 Tbs dry dill weed
1 tsp chopped garlic
1 tsp black pepper

I would brine before slicing the pork and would definitely go over night...I'm still sticking to cooking to no more than 150 but the food safety guys are saying to cook to 160...

Assuming the porker is around 3 pounds it should take no more than 3 hours...Better to be done early than late...

Good luck and post pics...

[BYBBQ]

I would be more inclined to cook her recipe to 145°-150° because of the ingredients in the stuffing.
The stuffing in the other recipe had Italian sausage in the stuffing.
JMHO-YMMV

[SMOKE FREAK]

I would be more inclined to cook her recipe to 145°-150° because of the ingredients in the stuffing.
The stuffing in the other recipe had Italian sausage in the stuffing.
JMHO-YMMV

Agreed...

[Bearcarver]

I would be more inclined to cook her recipe to 145°-150° because of the ingredients in the stuffing.
The stuffing in the other recipe had Italian sausage in the stuffing.
JMHO-YMMV

Same Same Me !!!


Bear

[Ranchwife]

If I shoot for 150 degrees, the meat won't be bloody will it? I do not want to eat bloody pork regardless of what is said about the safeness of pork. 40 years of being told to thoroughly cook pork is hard to break.

[Mikey]

If I shoot for 150 degrees, the meat won't be bloody will it? I do not want to eat bloody pork regardless of what is said about the safeness of pork. 40 years of being told to thoroughly cook pork is hard to break.

@ 150° the meat won't be bloody. I would pull it @ 150°, double wrap it in foil, then wrap it in a towel and put it in a cooler if it finishes early. It will be plenty warm for an hour or two...maybe longer

[HawgHeaven]

Here is a brine that I have used on poultry before...Thinkin it would go very well with the stuffing you got planned...

3 pt water
1 pt apple juice
1/3 c canning salt
2 Tbs sugar
1 Tbs onion powder
1 Tbs dry dill weed
1 tsp chopped garlic
1 tsp black pepper

I would brine before slicing the pork and would definitely go over night...I'm still sticking to cooking to no more than 150 but the food safety guys are saying to cook to 160...

Assuming the porker is around 3 pounds it should take no more than 3 hours...Better to be done early than late...

Good luck and post pics...

X2 on Craig's brine. I'm a 150 guy. Like Mikey said, it won't be bloody. Let it rest... you'll be amazed!

[Bearcarver]

Ditto---No blood in 150° Pork.


Bear

[bigmikey]

For the record, the sausage and everything else in mine was pre cooked. I went to 148 in the loin, with a double wrapped rest of at least 20 minutes. Could've been a little longer. I had no worries about it being safe to eat but YMMV

[Bearcarver]

For the record, the sausage and everything else in mine was pre cooked. I went to 148 in the loin, with a double wrapped rest of at least 20 minutes. Could've been a little longer. I had no worries about it being safe to eat but YMMV

Bear

[SMOKE FREAK]

For the record, the sausage and everything else in mine was pre cooked. I went to 148 in the loin, with a double wrapped rest of at least 20 minutes. Could've been a little longer. I had no worries about it being safe to eat but YMMV

bm...I kinda figured you had things under control

[Richtee]

For the record, the sausage and everything else in mine was pre cooked. I went to 148 in the loin, with a double wrapped rest of at least 20 minutes. Could've been a little longer. I had no worries about it being safe to eat but YMMV

Even so..the fliet'd open and wrapped loin makes it communited meat. I would be happy with 150 and a rest that'll hit 155 or so. But rules is rules. There IS also "time at temp" and I'd be willing to bet 150-155 over 15-20 mins or so is sufficient.

[bigmikey]

Thats why I love this place. People always sharing quality info to help other stay safe. I'm not sure what the final rested temp was but I'm sure it creeped into the mid 150's

[Ranchwife]

I made a brine with brown sugar, pickling spice, garlic, and rosemary. Ill shoot for the meat going in the smoker around 2 this afternoon and shoot for 150 degrees. Im excited for dinner!