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Stuffed pork loin temp

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    Stuffed pork loin temp

    Sorry if I missed this somewhere. 145 internal is safe for a butterflied and stuffed pork loin? I was thinking stuffing would have to go to 160. Just trying to be safe Thanks in advance

    #2
    Originally posted by Greatplainsbrewer View Post
    Sorry if I missed this somewhere. 145 internal is safe for a butterflied and stuffed pork loin? I was thinking stuffing would have to go to 160. Just trying to be safe Thanks in advance

    Add the meat and the wood for smoking at the same time. Go easy on the wood. We only want a hint of smoke. This is delicate meat. At 325°F the roast will cook to 140°F in about 1 to 2 hours, depending on how thick it is, what is in the stuffing, and how steady you can keep the temp. Plan on 20 to 30 minutes per inch of thickness at the widest part. Take it off at 140°F and it will rise to 145°F from carryover. As usual, if the meat is done early, hold it in a faux cambro until the rest of dinner is ready.

    from below


    http://amazingribs.com/recipes/porkn...oin_roast.html

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      #3
      Thanks- I did read the article but wanted to double check

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        #4
        Thought you might, just wanted to make sure you knew where it came from

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