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Stuffed, bacon wrapped loin w/Qview

post #1 of 20
Thread Starter 

I started off Friday afternoon with a 10.8 lb pork loin from Sam's.

 

 

1-29-11 1.JPG

 

 

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I cut it in half and froze one half. I wanted to experiment with half at a time. I'm glad I did because I have some ideas for the next one already.

 

 

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I trimmed most of the fat off & opened it up, trying to keep the thickness about 1/2".

 

 

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Then I put it in a zip lock bag to marinate overnight with Italian dressing & a little Yoshida's

 

 

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While I was cutting and marinating the loin, Judy was frying up 1 lb. of hot Italian sausage, 1 chopped onion, & 12 cloves of garlic. We let it cool down & it went in the fridge with the loin for stuffing Sat. morning

 

 

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The stuffing was fresh spinach, the cooked pork mixture, feta & provolone cheese. Here's how it looked with the spinach & sausage on.

 

 

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Next goes the feta & provolone.

 

 

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Now just roll her up.

 

 

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This sucker is big. Next comes the bacon wrap. I had to use 2 lbs. of bacon to cover this guy. Here's what a 2 lb. bacon weave looks like.

 

 

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I rolled it up & tied it with twine both ways. It had so much filling in it I wanted to seal up the ends as much as possible.

 

 

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Onto the WSM 22.5. It was so big I put 2 probes in it just to be safe. I felt a little resistance on both of them when I inserted them so I think they were into meat in the center not filling.

 

 

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I pulled it out of the smoker when it hit 155, wrapped it in foil & towels to rest on the counter. Here's how it looked just out of the foil. EDIT: With the new USDA guidelines I would pull it out at 140 and rest it until it hit 145.

 

 

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Gotta cut it open & have a look inside.

 

 

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Even with the bacon wrap it got good smoke penetration.

 

 

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The flavor was excellent. It was tender, and juicy, cut easy with a fork. I think next time I will take it out at 150 instead of 155. Also I will use a little more feta. It's such a strong cheese that I was afraid it would overtake the other flavors, but it didn't. Let's eat! EDIT: With the new USDA guidelines I would pull it out at 140 and rest it until it hit 145.

 

 

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Edited by SmokinAl - 12/30/11 at 8:58am
post #2 of 20

OK, you got me drooling already this morning!drool.gif I could handle a whole plate load of that one.

post #3 of 20

Looks fabulous!!!

 

  Craig

post #4 of 20

finally................ Wow. great job. when is the next flight to florida. Thanks for the Q. Now I know what I am making for the superbowl. What changes would you make if you had to?

 

Awsome

post #5 of 20

That looks really good! I betcha it took more than 2 hands ro roll it up. Super job!

post #6 of 20
Thread Starter 

The only thing I would do different is add more feta & take it out a little sooner.


 

Quote:
Originally Posted by boykjo View Post

finally................ Wow. great job. when is the next flight to florida. Thanks for the Q. Now I know what I am making for the superbowl. What changes would you make if you had to?

 

Awsome

post #7 of 20

Congratulations Al !!!

 

I think you just blew out another salivary gland !!!

 

I'm saving these pics for the next time my salolithiasis starts acting up!

 

 

Bear

post #8 of 20

That looks wonderful, congrats on a great meal

post #9 of 20
Thread Starter 

Thanks Bear, Glad I could help!   icon_smile.gif
 

Quote:
Originally Posted by Bearcarver View Post

Congratulations Al !!!

 

I think you just blew out another salivary gland !!!

 

I'm saving these pics for the next time my salolithiasis starts acting up!

 

 

Bear

post #10 of 20

Ok Al you owe me a new keyboard. This one is soaked with drool!! That looks great.

post #11 of 20

wow that looks AWESOME would love to try it some day

post #12 of 20

icon_cool.gif

Now thats a thing of beauty there Al. If you are looking for something else to do with that loin. I usually do a stuffed loin and then some Canadian bacon with the other half.

post #13 of 20
Thread Starter 

Thanks Mark, I might try that.
 

Quote:
Originally Posted by mballi3011 View Post

icon_cool.gif

Now thats a thing of beauty there Al. If you are looking for something else to do with that loin. I usually do a stuffed loin and then some Canadian bacon with the other half.

post #14 of 20

 

Dang that looky good for sure........My Brother makes somethin similar but nothin like Yours........mmmmmmmmmmmmmmmmmmmmmm.......Scool.gif

post #15 of 20

Looks delicious Al...

post #16 of 20

That looks so good. I could put a hurting on that. icon_cool.gif

post #17 of 20
You had me at stuffed loin
post #18 of 20
Thread Starter 

Thanks for looking & thanks for all the nice comments guys.

post #19 of 20

Wow Al,

 

That looks fantastic.

You're gonna make my wife kill me with all of these recipes. I'll spend more time with my smoker than her.  th_roflmao.gif   although, she does love the end result.

 

post #20 of 20

Newbie here so dont flame me. How do you decide when it is done temp, time or what?

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