I admit it. I love pork. In a homage to pork, I created a dish that uses it in four forms. Welcome to Quatre Cochons de Montagne.
I started by cutting some jalapeno jack cheese into sticks about 1/2 by 1/4 inch.
I put an elongated patty of bulk sausage (I used my Passing Wind Estates Breakfast Sausage) on the counter. I pressed a cheese stick into it.
I pulled the sausage up the sides of the cheese.
I took some more sausage and sealed the top off the cheese. Welcome to the first pig, breakfast sausage.
I thin sliced some loin ham and draped it around the sausage. Hello second pig, ham.
I cut some 3/8 inch slices off a pork loin roast. I put a slice between layers of was paper and pounded it thin with a mallet.
I wrapped the pounded loin around the ham. Here's the third pig, pork loin.
I wrapped a slice of bacon around each pork package. The last but not least pig, bacon.
I gave them a generous sprinkling with Louisiana Grills Bourban Molasses Rub.
I fired the pellet smoker up to 350 F and put the Cochons on for 50 minutes.
I turned them a couple of times during the cooking.
The finished product.
What's not to like? The bacon and ham gave a nice cured touch. The sausage gave it a nice spice profile. The rub caramelized on the bacon. These are great!
Edited by Disco - 3/15/16 at 10:18am