Question on doing a Pork Loin

Jimbo · December 20, 2005, 03:36:06 AM

I picked up a 4.5 lb pork loin to smoke tomorrow. I was wondering if I should remove the fat "cap" that is on top of the loin or leave for added flavor? I plan on smoking with Pecan until 160 deg and then FTC'ing for a couple of hours. Thanks.

manxman · December 20, 2005, 10:16:26 AM

Hi Jimbo,

Personnally I leave the fat on, it adds to the flavour and if you don't want to eat any of it after cooking, it is just as easy to remove and discard it then.

Manxman.

SMOKEHOUSE ROB · December 20, 2005, 02:09:50 PM

jimbo welcome to the forum, fat side up smoke until int temp of 150. want to try some good recipes for pork loin clock on link, http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=907&SearchTerms=pork,loin

Chez Bubba · December 21, 2005, 12:59:24 AM

When I do loins, I pull at 135. The resting period or FTC will take it up to 140. Still keeps it nice & juicy & I'm willing to risk being one of the 3 people a year in the US who actually get trichinosis, which is now very treatable. Sawdust pork sucks.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Jimbo · December 21, 2005, 01:57:48 AM

Thanks for the replies. I left the fat on. I cooked to 160 deg and then FTC'd for 2 hrs. It was good but a little dry, next time will cook to 150 then FTC.

JJC · December 21, 2005, 05:08:38 AM

Just to be clear on the safety point, you need to take pork to 143F for a few minutes to kill trichis. I always pull at 145 just in case my thermo is a little off, and the FTC takes it to 150.

Chez, you could pull at 140 and let the FTC take it to 145 . . . is the difference between 140 and 145 really significant? BTW, the treatment for trichinella can really suck canal water . . . jeez, we'd hate to lose ya [;)]
John
Newton MA

manxman · December 21, 2005, 08:08:55 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">being one of the 3 people a year in the US who actually get trichinosis<hr height="1" noshade id="quote"></blockquote id="quote">

I first read this as "one in 3 people a year in the US who actually get trichonosis" and for a second was feeling awfully sorry for you guys and thinking I may have to amend the Food Poisoning article on Olds site!!

Doh, well it is quite early in the morning here, particularly as I have a day off!![:I]

Manxman.

Chez Bubba · December 24, 2005, 02:11:10 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by JJC
 Just to be clear on the safety point, you need to take pork to 143F for a few minutes to kill trichis. I always pull at 145 just in case my thermo is a little off, and the FTC takes it to 150.

Chez, you could pull at 140 and let the FTC take it to 145 . . . is the difference between 140 and 145 really significant? BTW, the treatment for trichinella can really suck canal water . . . jeez, we'd hate to lose ya [;)]
John
Newton MA
<hr height="1" noshade id="quote"></blockquote id="quote">
After reading this thread again, I noticed I failed to mention that I also freeze the loins for 21 days prior to cooking. That is what, I believe, significantly reduces the possibility of trichinosis.

And, for any of you out there that hasn't spent enough time on the board to know who & what John & Manx are, I will always yield to their opinions when it comes to matters like this.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

manxman · December 25, 2005, 01:02:37 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote"> freeze the loins for 21 days prior to cooking. That is what, I believe, significantly reduces the possibility of trichinosis.<hr height="1" noshade id="quote"></blockquote id="quote">

Chez is correct, freezing does not kill most bacteria and viruses but does kill many parasites.

Public awareness and current legislation in countries such as the US and UK have reduced infection rates drastically.

Manxman.

JJC · December 27, 2005, 02:30:52 AM

Chez, whether you knew it or just intuited it, freezing for that long is a USDA-recommended way of killing parasites. WTG! It's worth emphasizing Manx's point that it is not an effective way to kill other bugs (bacteria/viruses).

John
Newton MA