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Help!!! First time stuffing a pork loin

post #1 of 3
Thread Starter 
Have a 9.5 pounder that's going to be stuffed with salami cheese onions garlic and kitchen sink
Was planning on putting it in my electric smoker after cutting it in half to make it fit. Note, I won't be smoking it just using the low and slow 225 degrees. Anyone have an idea as to how long I should go or a better method. All response will be severely appreciated. Thanks
post #2 of 3

texas.gif  Good evening and welcome to the forum, from a warm and humid day here in East Texas. Lots of great people with tons of information on just about  everything.

 

 

Gary

post #3 of 3

Welcome to the board, Mike! Put "stuffed pork loin" into the Search here to see how others have done it.

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