Sausage Stuffed Pork Loin

[sflcowboy78]

Just though I would share last-nights dinner with all you great people here.

I made a Sausage Stuffed Pork Loin, wrapped in Bacon and then smoked for 4 hours at 250F. I pulled it off once it hit 160F internally and let it rest for 10min before slicing it.

 

[raptor700]

Good job on the loin

  

 

[sflcowboy78]

Good job on the loin

  

Thanks

 

[ronrude]

Looks good.  What type of sausage did you use?

 

[sflcowboy78]

Looks good.  What type of sausage did you use?

I used andouille that I added some onion and garlic to, I also mixed in some jack cheese.

 

[SmokinAl]

It sure looks delicious! With the new USDA guidelines you can pull the loin out at 145 IT. We usually pull them out at 135-140 & the carryover will take them to 145 during the rest period. They are much juicier at the lower temps.

 

[boykjo]

Very nice,,,,,,,,,,,,,,,,,,,

Joe

 

[sam3]

Very nice. A super simple way of doing a loin, thanks for sharing!

 

[smokinhusker]

Nice! Looks delicious.

 

[sflcowboy78]

It sure looks delicious! With the new USDA guidelines you can pull the loin out at 145 IT. We usually pull them out at 135-140 & the carryover will take them to 145 during the rest period. They are much juicier at the lower temps.

Thank you for the advice SmokinAl, I had no problems with this one being moist. I will however keep this in mind for my next one.

Thank you everyone for all the compliments.
 

 

[alelover]

Looks delish. And right before lunch too.

 

[sflcowboy78]

Looks delish. And right before lunch too.

Thank you AleLover. I am curious are you on HBT?