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Sausage Stuffed Pork Loin - Page 2

post #21 of 60
Thread Starter 
crazyhorse-If I remember right, I think it was close to 4 1/2-5 hours.
post #22 of 60

Re: Smoked Stuffed Pork Loin

I was going to start a new topic, but since I copied Dutch's butterfly technique on the pork loin I thought I should post this smoke under his thread.

I started out by butterflying a tenderloin. Not as hard as it sounds.

Then I slathered? the whole thing with sugar free Apricot preserves.

Then I stuffed it with this mixture of Uncle Ben's long grain and wild rice and sauteed mushrooms and onions. This is by far the hardest part of this whole undertaking. Stuffing it was not too bad, but trying to roll it up was liking trying to push a chain up a hill!!!!!;

Here is what it looked like after I stuffed it. Not nearly as pretty as Dutch's but not bad for the first try;

Then I smoked it at 225 - 250 degrees for 3 hours without opening. Then I smoked another 3 hours at 225 mopping every half hour with a mix of 8oz apple juice, 4 oz vinegar and 1 bottle of louisiana hot sauce. After 6 hours it looked like this;

Here is a couple of pictures of the slices we cut off. This is supposed to be for tomorrow's lunch;

Also cooked some pretty good corn and taters and onions to go with the chicken drumettes that we were supposed to eat tonight;

Hope everyone has a very happy Father's Day.
post #23 of 60

Re: Smoked Stuffed Pork Loin

Excellent post, Cajun! Dunno if I can collect on my keyboard warrantee for slobber. :D
post #24 of 60
man, that sounds good...
post #25 of 60

Re: Smoked Stuffed Pork Loin

Nice job Cajun! 8)
post #26 of 60
Thread Starter 
Nice job there cajun for your first try. I've have a lot of years behind me in trying roasts. If us boy's tied a roast that didn't pass Dad's inspection, he would cut the strings and make us tie it again. Guess you could say that practice makes perfect. :D
post #27 of 60
Thread Starter 
Here is another favorite Loin recipe. It's a little more difficult cuz you need to fillet the loin, If you think it's going to challenge your knife skills, ask your butcher to fillet it for you.
post #28 of 60

Re: Smoked Stuffed Pork Loin

Hey Dutch,

I don't see the recipe you're talking about?

Edit - Duuhhh, Now I see, you're refreshing the thread for the new guys.
post #29 of 60

Re: Smoked Stuffed Pork Loin

Heya, Rodger! Back up a page! This is a recipe I am going to serve this fall when my friends from the "civilized" world come north for hunting season.
post #30 of 60
Thread Starter 
Ya' catch on quick for it being early Sunday morning, Rodger!! :mrgreen:

I've refreshed a couple of recipes this morning, trying to show the Newbies that smoking isn't just about butts, ribs and briskets.
post #31 of 60
If I eat one more bite of anything I will explode but after looking at these pictures it may be worth the bit
post #32 of 60

The Misses loved it!

Thanks Dutch!

I made the stuffed Pork Lion tonight for the first time and she loved it!

At first she was telling me how to saute the onions and garlic. I said Get the hell out of here I am cooking!!!

She said this is good stuff for company. Looks elegant and sophistacted and yet still the Barbecue Q stuff! She wants me to invite the family now....Oh NO!!!!!

anyways job well done Dutch! I skipped on the cheese but added Mustard to the Rub before and it was delicious!
post #33 of 60
If you're in the mood for a little MORE smokey flavor, try try Spanish sweet smoked Paprika. It is a regular part of my rubs. Don't let the fire die out!
post #34 of 60

Stuffed Pork Loin

Well I have a loin prepared and will throw mine in the smoker tommorrow, I used sage and regular flavores sausages, added a whole onion diced, about 4 sticks of celery diced, a can of corn drained, and also added about 2 cups of bread crumbs mixed in with it all, I forgot about the cheeses but oh well.... i didnt drain the sausage grease out either but that was intentional, with the bread crumbs it made a nice sticky paste out of the meat, so we will see how it comes out tommorrow...
post #35 of 60
Hey dutch you boys know how to cook somthings up right.My culb name is Southwestern Ohio feathers fins and furs website coming soon. And i hope we can keep i touch that is PDT_Armataz_01_37.gif
post #36 of 60
Hey Dutch! Kudos to you on the salt-less rub you sent me! We tried the Stuffed Pork Loin this weekend and it was really good. First we made some sodium free breakfast sausage for the filling. It was good but there was something missing. I'll give you the recipe we used below. We used Swiss cheese in place of the 3 cheeses you use because of the sod. content. We used the rub on the outside only, however my brother loved the sweet taste of the rub so much he suggested we put it on the inside of the stuffed pork loin as well next time. Cool idea! I also replaced the sugar in the raw in your recipe with Splenda Brown Sugar blend and it worked just as well. Next time I think we will try adding some chopped apples and pecans to the stuffing next time to spice it up some. Thanks for the recipes and the info!

Salt Free Breakfast Sausage Recipe

3/4 lb. ground pork roast
1/4 tsp. plus 1/8 tsp. rubbed sage
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/4 tsp. dried dill weed
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
Pinch of salt free chili powder

Mix together and brown per Dutch's recipe for stuffed pork loin.
OR if you want breakfast patties, add 2 TB water and 1 egg white to mixture, form into patties and pan fry.

This was good but it's missing something (no it's not the salt!), any suggestions?
post #37 of 60
Man I forgot how good those were! may have to do another one soon.

Salt free rub eh? Sounds good! Dutch wanna share that recipe?

Smokin Mississippi Lady - that looks like a really good sausage maybe a little thyme and/or corriander? Thanks for sharing!
post #38 of 60
Do you pan fry the sausage, onion, ect.. to completly done before rolling into the loin? How does that affect the thermometer reading while smoking since the center is warm going into the smoker? Or do you completely cool the sausage before rolling into loin and placing into smoker? I can't see some of the pictures posted at the beginning. Any help would be appreciated.icon_smile.gif
post #39 of 60
Thread Starter 
Sausage, onion ect is cooked completly. I allow the sausage mixture to cool while I fillet the pork loin.
post #40 of 60

This got volunteered for the family get together

Well the wife volunteered me to cook Dutch's Stuffed Pork Tenderloin. My only problem is that one family member is a vegeterian and my in-laws usually only like white meat (sometimes they go meatless too.). I told my wife you better tell them that I dont want to hear any complaining about this clogging up thier arteries this weekend!
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