Ok, so I gave it a whirl yesterday. I forgot to buy twine so I found some in my craft room to use. I wasn't sure if it was food safe so I put a foil piece behind each string. Not the easiest to do but I already had the hankering for it and I don't live in town.
My loin piece was not a full piece but still to big for one roast so I cut it in half. I didn't want to do both the same flavor so I tried something I make normally in a stromboli. A Cubano (of sorts.)
Cubano smoked loin was slathered with a little bit of smooth Dijon mustard and mayo. Then layered with salami, Swiss, dill pickle spears and ham. Rolled up (little bit messy.) I then tied it with the foil/string, wrapped in saran wrap and put in the fridge. The Cordon bleu I did just ham and Swiss. That one I wrapped tight in Sarah wrap, then after it was chilled wrapped in foil/string. So much easier and I don't know if it is because I chilled it first. I know it wasn't as sloppy inside. I also found I only need a couple strings on that one after trying to fully "truss" the other one. Both were only seasoned with salt on the outside. (We aren't big rub people.)
The smoked didn't hit where the foil was but after about 4 to 4-1/2 hours at 250* it got enough smoke for our taste. Super moist and we did like the Cubano a lot. Only lost a little bit of the Swiss out of the Cordon bleu, which I thought was good for not wrapping the ends. I did try to keep the Swiss from the edges.
Here are pictures. Keep in mind that the foil covered part of the outside so it doesn't all look pretty. The fat may be there for moisture but we don't eat it so after the first couple slices I cut it off the whole piece instead of each portion. I sliced some large slices and then tried to go thinner in case someone wanted a sandwich instead.
I will definitely do this again!
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