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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-19-2013, 10:26 AM | #1 |
Knows what a fatty is.
Join Date: 07-05-12
Location: Harrisburg, Pennsylvania
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Bacon Wrapped Pork Loin
I would love to do a bacon wrapped/weaved pork loin this weekend, I'm thinking smoker temp around 225F, apple wood, pull at an internal of 140F, not sure if I should foil afterwards, doesn't make sense due to the fact of the bacon crispness would suffer? Any suggestions, tips, & tricks would be very appreciated....feedback please. I will incude some pron of the cook. Thanks in advance Brethren!
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WSM 18.5/Weber Kettle 22.5/Maverick ET-732/ Flyer Orange Thermapen/PartyQ/iProvokeSmoke Last edited by str8upcop04; 03-19-2013 at 11:07 AM.. |
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03-19-2013, 10:34 AM | #2 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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You could always go to 135 IT, pull it, then throw her on a hot grill to crisp the bacon.
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03-19-2013, 10:40 AM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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pre-cook the bacon for a bit. The microwave is good for this. that way you stand a chance of the bacon being done and the pork not overcooked.
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03-19-2013, 11:03 AM | #4 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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^^^^Yeppers, as they said, I think using a combination of these two suggestions would work great. And I see no reason to wrap.
KC
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03-19-2013, 11:26 AM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Or peel the bacon off after it has done it's job and crisp it up at the end.
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03-19-2013, 12:36 PM | #6 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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If I was gonna do this project, I'd cook it at 250-275 till internal temp of 120ish, than hit it hard with a reverse sear, till internal is around 140, and bacon is crispy. Then rest loosely tented under foil for 20-30 minutes before slicing.
If the bacon is starting to burn, and you haven't reached 140, you can always toss it back on the cool side of cooker till it does. I'd use the same method without the bacon wrap too.
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