Sat Sep 2 Summer Sausage-Yoder / Pork tenderloin Kamado
11 hours, 19 minutes
Summer Sausage cooked on the Yoder (Two guys & a cooler recipe)
Pork Tenderloin cooked on Visions Kamado grill (reverse stuffed pork tenderloin -tenderloin wrapped in home made Italian sausage and wrapped in bacon)
Added water pan with wet cloth for humidity
8 cups hot water added
8 cups hot water added
Started Yoder, set to 150°F
Added humidifier
Rolled sausage 180°
Water pan with towel working well to add humidity
Water pan with towel working well to add humidity
Rotated Sausage 90°
Bumped temperature to 160°F
Bumped temperature to 160°F
Started Vision Kamado using drive set to 225°F
Added wet bulb temperature reading to calculate humidty
Approximately 23.2% relative humidity inside the cook chamber
Approximately 23.2% relative humidity inside the cook chamber
Refilled water pan
8 cups hot/boiling water
8 cups hot/boiling water
Temperature set to 170°F
Reverse stuffed pork tenderloin on the Kamado
Temperature set to 175°F
Rotated Sausage end to end
Set pit temperature to 275°F
'Sample piece' is fully cooked
Got to 167°F
Got to 167°F
One finished 147°F
2nd Tenderloinh done
Turned out perfectly
Inside is moist and tender, full of flavor.
Inside is moist and tender, full of flavor.
Moved wet bulb probe into other side of sausage
Temperature set to 180°F
Removed humidifier and water pan
Thick sliced. Had some 'fat out'.
The flavor is perfect.
Need to watch/monitor heat beside the meat on grate next batch
The flavor is perfect.
Need to watch/monitor heat beside the meat on grate next batch
