Thawed out part of a pork loin and made Italian and Cuban Fatties. Gonna slice them up in little medallions and make sliders out of them tomorrow. Marinated both pieces of the loin in different marinades for 5 hours. The Cuban was marinated in orange juice, lime juice and vinegar. The Italian was marinated in Italian dressing, Texas Pete, and minced garlic(even though there is plenty in the dressing).
Butterflied the pork loin and stuffed with thin sliced dill pickles, ham and swiss cheese
Rolled up
Seasoned and ready for bacon
Rolled up tight in bacon weave
Same process for the Italian fatty but stuffed with ham, provolone, pepperoni, and salami
Rolled up tight in bacon weave
Ready for the smoker
After 2 hours on my el cheapo at 225 smoked with Applewood and Cherry
Done after 3 hours.
Here is the Italian after resting.
Here is the Cuban after resting.
All in all, both were very good and will be excellent on some sliders tomorrow with a couple hundred beers and a few shots. Cheers!
