Great Job Jason!
I also want to give that cuban a try....bookmarked.
LIKE!
John
I also want to give that cuban a try....bookmarked.
LIKE!
John
Glad you liked it and let me know how it goes!Great Job Jason!
I also want to give that cuban a try....bookmarked.
LIKE!
John
Sal, Thanks much!This is definitely on my list for a future smoke. Looks outstanding. I've been on a huge Cuban binge over the last few years.
How in the world did you tie that sucker up with the pickles/cheese slices/ham? Looks like you'd need 10 hands to keep that puppy together!
Thanks for sharing!
Thank you very much. I was starring at a whole pork loin and not wanting to do it all the same as I have in the past. It hit just hit me, lets try and make it like a Cuban Sandwich.Very inventive.
Love Cuban sandwich.
What inspired your twist (or roll)?
Thanks Warren!Awesome job 2 different meals great left over sammies. That's the thing with this forum always something new to try.
Warren
Thanks Chile!Love me some stuffed pork loin, and yours look danged delicious!
Give it a try, it was awesome!Man that looks good! I’ve got a loin the freezer I’m gonna have to try that Cuban!
Thank you!Those both look amazing. You gave me something to try this summer.Any other ideas you have for the stuffed loin.
Like you, I typically buy the entire loin as well. The center cut is probably the most uniform and most tender, but with stuffing the loin and rolling out and pounding the loin tenderizes the meat pretty well. The key is uniform thickness.Forgot to ask if you prefer one portion of the loin for a roll?
I usually get a full loin as it is much cheaper than the butcher making three cuts to package for retail.