FINISHED PRODUCT - Stuffed Pork Loin
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
I have been wanting to do this for over a week and finally got to it. I kinda lost track of all the posts, so decided to just make a new post (I hope that’s cool).
I stuffed the loin with a small rub of olive oil followed by feta cheese, spinach and sun dried tomatoes, a little more feta, garlic and some dried shallots.
Sous vide for 3.5 hours, the popped it in the PK100 for 45 minutes. The PK100 did not disappoint - It imparted incredible apple-wood flavor in under an hour. Seared it off on my outdoor griddle and WOW!
Highly recommended. I even saved a few pieces for a future meal.
Here are the stages
tarp Regular Contributors
YUM YUM YUM
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
lkrfletcher Man that looks good! I am not as big a fan of stuffing pork loins as Austin is but wow that pic of all the fresh ingredients laid out looked awesome! For anyone who might be questioning whether the PK is worth it or not putting an awesome smoke on a product in short time is these things super power!
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
Austin will be jealous. Looks great!
TexLaw Team Orange PK100 Sous Vide Power User
That looks and sounds absolutely terrific.
Yes, indeed, the PK 100 can put some real smoke on something in a short time.
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to TexLaw on last edited by
Yeah, this is a keeper for sure. I was very pleased how good it came out.
Fractured Fitness PK100 Team Blue Michigan Sous Vide Dry Cured Sausage
Did you go from water straight to smoke? I’ve been taking the meats from soups vide to ice water bath to reduce internal temp to 90 degrees. Then into smoker until internal temp of 140. Just to have a longer smoke absorption window. If you don’t do the “chill” do you find you’re getting a good depth of smoke penetration? Thanks for your time.
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to Fractured Fitness on last edited by
So I take them out of the sous vide. Let them cook for only about a half hour at room temp. I dry them off with a paper towel. Then into the smoker. I am not looking for a real strong smoke. But more of a mild taste. Once done. Sear them in hot griddle.
Hope this helps. There really is no right or wrong. Whatever gives you the best results. I use a pk100 which imparts a lot of smoke flavor in a short amount of time.