I started off Friday afternoon with a 10.8 lb pork loin from Sam's.
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.
I trimmed most of the fat off & opened it up, trying to keep the thickness about 1/2".
Then I put it in a zip lock bag to marinate overnight with Italian dressing & a little Yoshida's
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
The stuffing was fresh spinach, the cooked pork mixture, feta & provolone cheese. Here's how it looked with the spinach & sausage on.
Next goes the feta & provolone.
Now just roll her up.
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.
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.
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.
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.
Gotta cut it open & have a look inside.
Even with the bacon wrap it got good smoke penetration.
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.
Edited by SmokinAl - 12/30/11 at 8:58am