- May 25, 2015
- 28
- 15
Round 3 on the new smoker will be a couple of stuffed pork loins.
Didn't have time to filet them out, so am going to try a quick and simple method.
Took both loins and made a cut lengthwise along the top of the loin. Cut almost all the way through, but made sure not to go through the bottom of the loin. Next, I went along both sides of the loin making a similar cut. With the three cuts, there's a nice cavity to stuff.
After cavity was made, seasoned each loin and put it in the fridge overnight.
Olive oil
Salt
Pepper
Garlic Powder
Thyme
Marjoram
Sage
Will use a simple bread stuffing, and stuff the cavity until it's about flush with the top of the loin. Will throw it on tomorrow at 230-240 degrees to an internal temp of 145. About a 60:40 mix of Red Oak (heat):Apple (smoke).
Will let you know how it turns out!
Didn't have time to filet them out, so am going to try a quick and simple method.
Took both loins and made a cut lengthwise along the top of the loin. Cut almost all the way through, but made sure not to go through the bottom of the loin. Next, I went along both sides of the loin making a similar cut. With the three cuts, there's a nice cavity to stuff.
After cavity was made, seasoned each loin and put it in the fridge overnight.
Olive oil
Salt
Pepper
Garlic Powder
Thyme
Marjoram
Sage
Will use a simple bread stuffing, and stuff the cavity until it's about flush with the top of the loin. Will throw it on tomorrow at 230-240 degrees to an internal temp of 145. About a 60:40 mix of Red Oak (heat):Apple (smoke).
Will let you know how it turns out!
