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Sausage Stuffed Pork Loin

post #1 of 12
Thread Starter 

Just though I would share last-nights dinner with all you great people here.

 

I made a Sausage Stuffed Pork Loin, wrapped in Bacon and then smoked for 4 hours at 250F. I pulled it off once it hit 160F internally and let it rest for 10min before slicing it.

Stuffed Pork.JPG

post #2 of 12

Good job on the loin

  looks_great.png

post #3 of 12
Thread Starter 
Quote:
Originally Posted by raptor700 View Post

Good job on the loin

  looks_great.png



Thanks

 

post #4 of 12

Looks good.  What type of sausage did you use?

post #5 of 12
Thread Starter 
Quote:
Originally Posted by ronrude View Post

Looks good.  What type of sausage did you use?



I used andouille that I added some onion and garlic to, I also mixed in some jack cheese.

 

post #6 of 12

It sure looks delicious! With the new USDA guidelines you can pull the loin out at 145 IT. We usually pull them out at 135-140 & the carryover will take them to 145 during the rest period. They are much juicier at the lower temps.

post #7 of 12

Very nice,,,,,,,,,,,,,,,,,,,icon14.gif

 

Joe

post #8 of 12

Very nice. A super simple way of doing a loin, thanks for sharing!

post #9 of 12

Nice! Looks delicious.

post #10 of 12
Thread Starter 



 

Quote:
Originally Posted by SmokinAl View Post

It sure looks delicious! With the new USDA guidelines you can pull the loin out at 145 IT. We usually pull them out at 135-140 & the carryover will take them to 145 during the rest period. They are much juicier at the lower temps.


Thank you for the advice SmokinAl, I had no problems with this one being moist. I will however keep this in mind for my next one.

 

Thank you everyone for all the compliments.
 

 

post #11 of 12

Looks delish. And right before lunch too.

post #12 of 12
Thread Starter 
Quote:
Originally Posted by alelover View Post

Looks delish. And right before lunch too.



Thank you AleLover. I am curious are you on HBT?

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