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Stuffed Pork Loin

post #1 of 3
Thread Starter 

I caught some whole pork loins on sale last week, so I decided to take a 3 lb end off of it and do something different.  I've done stuffed pork loins before, but never smoked one. So, I decided to go with some Mexican flavors and smoked it for football Sunday.  

 

 

 

 

Cut it open...

 

 

 

Stuffed with Monterey Jack cheese, homemade chorizo, and cilantro...

 

 

 

 

Rolled it up and secured with skewers while I got the makeshift bacon weave ready.  I say makeshift because I ran out of bacon, lol...

 

 

 

 

Got the bacon weave on...

 

 

 

 

Put it on the smoker at 275-300 with hickory and apple wood, 50/50 mix...

 

 

After 1 hour...

 

 

 

 

After about 2 and half hours the loin was at 152 IT, so I pulled it and let it rest in foil for 15 min.  Here it is, ready to slice...

 

 

 

 

 

Money shots I guess you'd call them...

 

 

 

 

 

 

Turned out pretty good.  Could have used a little more cheese, but that's my only complaint.  Thanks for looking!

post #2 of 3

Looks awesome! Question, I am new to the smoking thing and not sure about measuring internal temps on meat that is stuffed. How should I do that? I use a probe that stays in it while it cooks. Thanks!

post #3 of 3

Yes. more cheese, please!

 

Looks good non the less though!th_HaHAAHaa.gif

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