Question: Internal temp on stuffed meat

Misippi Egger

OK guys.

Stuffed pork loins, stuffed pork tenderloins, stuffed chicken breast, etc. - all the recipes refer to internal temps of 140, 145, 165, yada, yada, yada.

I have cooked a stuffed loin only once and it turned out fantastic - 2 more portions of the original loin to be cooked in the near future. I stuck my ET-73 into the middle of the loin and pulled at 140. Of course, the tip of the probe was resting in the stuffing, not actually in the meat.

Do you more experienced eggers place the temp probe in the center (stuffing) or try to place it into a piece of the meat?

I'm planning to cook the other loins as gifts and want to be sure it's properly done.

Thanks !

civil eggineer

I have found the stuffing temp is not the same as the meat temp and can cause over cooking of the meat. This all happened while I was cooking a pork loin. I vowed to never stuff my loin again. :ohmy: As Joe Biden said: "Gird your loins" :blink:

Misippi Egger

One would think the stuffing would be exposed to whatever "germs" the meat might harbor (especially poultry) and thus would have to be cooked to the same safe temp.

I think like you, that the thin rim of meat would seem to get overcooked. Now the only one I have done did not have overcooked meat - not very scientific with just one example.

On my next cook, I might put my Guru meat probe into the stuffing and stick my ET-73 carefully into an internal piece of meat and see what happens.

civil eggineer

I came to the conclusion to cook the meat alone to the exact correct temperature and create a side sauce or stuffing to serve with the meat at the table.