Ned help

[pstoric]

So I have a bacon-wrapped pork loin stuffed with hot Italian sausage and I haven’t made something yet like it on the Pitboss. Where should I put the probes, what temp should I set my Pitboss to, and what temp should I pull it? I know the sausage needs an IT of 160 but the pork loin should be 145. Maybe pull it off at 150?

https://imgur.com/undefined

 

[jzadski]

I can only speak for pork tenderloin. I run 250 for about an hour and pull at 145 with 1 15 min tented rest. Not sure if I would want to take a chance of underdone sausage. The sausage I imagine would keep the loin moist at the higher temp. Maybe pull at 155 with a 5 degree carry over

 

[jermoQ]

You should probably cook to the IT of the sausage! I think the fat from the other two meats will help from drying out the loin?

 

[jermoQ]

You should probably cook to the IT of the sausage! I have never done that before but that would be safer. Maybe cook 275° or 300° until you hit an IT of 158 or 9?

 

[IamMadMan]

Can you partially cook cook the sausage before stuffing.


When I make a swineapple, I partially cook the hollow pineapple to deactivate the enzymes, and partially cook the pork to prevent any remaining enzymes from denaturing the pork before the cooking process begins.

 

[SirPorkaLot]

So it’s not Ned help you want?

Darn, I can’t help after all.



Good luck with your cook, I’d bet on sausage helping to keep tenderloin moist and would cook it to 160F


Sent from my iPhone using Tapatalk

 

[pstoric]

Actually, it came out perfect. I cooked it a 225 for about 3 hours. Pulled it at 147 and let it rest in the oven. It went up to 153. Was amazing