Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: just4fn on October 09, 2020, 10:36:37 PM
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Cooked this on my Davy Crockett tonight. Came out wonderful. Wife loves pork.
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Very nice, did the bacon help with keeping some moisture in it?
Sometimes we struggle with that.
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Looks great
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Something that looks that good has to be mouth watering.
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Looks great...
How can you go wrong, pork on pork...
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Very nice looking cook. Can almost taste it through the monitor. Did you tie with string length wise to keep the bacon on?
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What a great way to cook a tenderloin. Did the bacon turn out crisp? Could you provide some of the details of the preparation/cook?
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Did you wrap the bacon on your own or was it one of the one's from Sam's Club? I ask because I have made a few from Sam's Club with the bacon already wrapped that I have enjoyed.
https://www.samsclub.com/p/pork-loin-filet-member-s-mark/prod21263026?xid=plp_product_1_6
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What a great way to cook a tenderloin. Did the bacon turn out crisp? Could you provide some of the details of the preparation/cook?
+1!
I'd love to see the details in the Recipe section.
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I started with a pork loin from QFC. I had extra thick bacon at home so that is what I used. I tied it one time length wise to hold the ends and 4 times around the middle. When I do it again, I think thin bacon would be better because it didn't crisp up at all. I basted it with Yoshida teriyaki sauce reduced with orange marmalade. and brown sugar. I cooked it at 325 and it took about an hour and 15 minutes. I pulled it at 130 internal temp. It came out great.
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Thanks for the details. I will try to duplicate in the near future using thin bacon and pulling at an IT closer to 140°. I think that the 325° pit temperature should be perfect to crisp up the thin bacon.
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Thanks for the details. I will try to duplicate in the near future using thin bacon and pulling at an IT closer to 140°. I think that the 325° pit temperature should be perfect to crisp up the thin bacon.
Let us know how it turns out! Other recipe's call for searing the loin before wrapping in bacon. I will do that next time also but I don't know if it will make that much of a difference.
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I started with a pork loin from QFC. I had extra thick bacon at home so that is what I used. I tied it one time length wise to hold the ends and 4 times around the middle. When I do it again, I think thin bacon would be better because it didn't crisp up at all. I basted it with Yoshida teriyaki sauce reduced with orange marmalade. and brown sugar. I cooked it at 325 and it took about an hour and 15 minutes. I pulled it at 130 internal temp. It came out great.
Have you thought about cooking the bacon partially way through and then wrap the loin with the bacon.
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I started with a pork loin from QFC. I had extra thick bacon at home so that is what I used. I tied it one time length wise to hold the ends and 4 times around the middle. When I do it again, I think thin bacon would be better because it didn't crisp up at all. I basted it with Yoshida teriyaki sauce reduced with orange marmalade. and brown sugar. I cooked it at 325 and it took about an hour and 15 minutes. I pulled it at 130 internal temp. It came out great.
Have you thought about cooking the bacon partially way through and then wrap the loin with the bacon.
Yes I did but I think using thin bacon might do the trick. The thick bacon wasn't bad it just wasn't crispy at all. It could have been because of the moisture from the loin.
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For me, 350° is the sweet spot for cooking bacon alone on a pellet pit. I'd be tempted to try that on the bacon wrapped pork loin.
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Picked up a couple of packages of pork tenderloins and bacon at Costco a couple of days ago so I thought it was time to give this a try. After a lot of research and contemplating, I decided to use thin bacon, season, sous vide at 140°, cool for 24 hours and smoke at 325-350° until bacon is crisp and/or IT is 136-138°. My thinking was that if the bacon crisp before the IT reached the desired temperature that I could always lower the pit temperature to prevent the bacon from burning.
Yesterday afternoon around 2:00 my wife asked what’s for dinner and since I’m the chief cook and bottle washer, and hadn’t given supper much thought, I decided to do the pork tenderloin thing with bacon. I hurried up and prepared the loin/bacon and got it into the sous vide. Since I didn’t have 24 hours for cool, I put it into the freezer for an hour. The loin IT had only gotten down to 93° but I thought that I’d give it a try anyway. All went well except that the bacon did not get crisp enough for my wife. I think starting with an IT of 34 would have solved that problem.
Prior to smoking, I basted it with maple syrup and the resulting flavor was delicious. Pictures next time.
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With all the moisture, I don't know if the bacon will ever crisp up. Experiment and see if you can get it to crisp up. That fat of the bacon is what helps keep the loin moist so I don't know it you want to start with 3/4 cooked bacon.
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You are probably right, the meat will continue to draw heat from the bacon until they are the same temperature.
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Second attempt, not perfect but better.
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Looks like a winner to me... :clap:
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Looks great
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Second attempt, not perfect but better.
What did you do different? Looks really good. Meat tender?
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Looks like a winner
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Meat tender?
Very tender, and moist. The major thing that I did different was to start smoking it at an IT of 32° instead of the 92° last time. It took a little longer but the bacon was more to my wife's liking, not fully crisp but mostly rendered. I also lowered the pit temp. to 325° to extend the exposure time, however, I still have two more and the next one I'll go back to 350° to see if the bacon improves further.
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This might be sacrilege but....... what if....... you put it in.......the Microwave after cooking just long enough to crisp the bacon up?? Don't know if that would work but just a thought. I know bacon cooks fast in the microwave and shouldn't affect the pork because it would be a short time. :cool: :cool:
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Microwaves cause water molecules in food to vibrate, producing heat that cooks the food. That's why foods that are high in water content, like fresh vegetables, can be cooked more quickly than other foods. I believe that unless bacon has substantially more water molecules than pork, they will both heat up and could cause the pork to overcook before the bacon gets crisp. :2cents: