I started out with a 6.75 pound pork loin.
I cut a 3 pound piece to stuff. Made 6 chops and a 1.5pound piece for a first try at Canadian bacon.
I fried up some of my hickory smoked bacon.
This is the first time I ever trimmed a loin for stuffing but it came out pretty good for a first try at it.
I layered it with a mixture of mozzarella, Romano, provolone, and Parmesan.
A layer of mushrooms.
Some fried up bacon pieces.
I rolled it up which was not easy with all that stuffing in there.
I used bamboo skewers to hold it all together and trimmed them up.
I used a Bavarian spice from Penzys.
I fired the smoker up with some apple wood at 230 degrees. It took exactly 3 hours at 230 to get an internal of 152.
I used water in the pan and also spritzed with apple juice whenever I had to add more water.
Look at the cheese oozing out.
Sliced up and ready to eat.
Some cheesy bacon potatoes, corn and asparagus.
Finished off with a bowl of my daughters home made applesauce.
This meal come out fantastic. Both the kids were turning their noses up when I was making it but they both went back for seconds.
Thanks for looking.