Stuffed, bacon wrapped loin w/Qview

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SmokinAl

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I started off Friday afternoon with a 10.8 lb pork loin from Sam's.

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I cut it in half and froze one half. I wanted to experiment with half at a time. I'm glad I did because I have some ideas for the next one already.

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I trimmed most of the fat off & opened it up, trying to keep the thickness about 1/2".

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Then I put it in a zip lock bag to marinate overnight with Italian dressing & a little Yoshida's

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While I was cutting and marinating the loin, Judy was frying up 1 lb. of hot Italian sausage, 1 chopped onion, & 12 cloves of garlic. We let it cool down & it went in the fridge with the loin for stuffing Sat. morning

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The stuffing was fresh spinach, the cooked pork mixture, feta & provolone cheese. Here's how it looked with the spinach & sausage on.

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Next goes the feta & provolone.

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Now just roll her up.

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This sucker is big. Next comes the bacon wrap. I had to use 2 lbs. of bacon to cover this guy. Here's what a 2 lb. bacon weave looks like.

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I rolled it up & tied it with twine both ways. It had so much filling in it I wanted to seal up the ends as much as possible.

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Onto the WSM 22.5. It was so big I put 2 probes in it just to be safe. I felt a little resistance on both of them when I inserted them so I think they were into meat in the center not filling.

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I pulled it out of the smoker when it hit 155, wrapped it in foil & towels to rest on the counter. Here's how it looked just out of the foil. EDIT: With the new USDA guidelines I would pull it out at 140 and rest it until it hit 145.

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Gotta cut it open & have a look inside.

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Even with the bacon wrap it got good smoke penetration.

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The flavor was excellent. It was tender, and juicy, cut easy with a fork. I think next time I will take it out at 150 instead of 155. Also I will use a little more feta. It's such a strong cheese that I was afraid it would overtake the other flavors, but it didn't. Let's eat! EDIT: With the new USDA guidelines I would pull it out at 140 and rest it until it hit 145.

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bassman

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OK, you got me drooling already this morning!
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I could handle a whole plate load of that one.
 

boykjo

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finally................ Wow. great job. when is the next flight to florida. Thanks for the Q. Now I know what I am making for the superbowl. What changes would you make if you had to?

Awsome
 

SmokinAl

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The only thing I would do different is add more feta & take it out a little sooner.
finally................ Wow. great job. when is the next flight to florida. Thanks for the Q. Now I know what I am making for the superbowl. What changes would you make if you had to?

Awsome
 

Bearcarver

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Congratulations Al !!!

I think you just blew out another salivary gland !!!

I'm saving these pics for the next time my salolithiasis starts acting up!

Bear
 

scarbelly

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Ok Al you owe me a new keyboard. This one is soaked with drool!! That looks great.
 

mballi3011

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Now thats a thing of beauty there Al. If you are looking for something else to do with that loin. I usually do a stuffed loin and then some Canadian bacon with the other half.
 

SmokinAl

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Thanks Mark, I might try that.
 
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Now thats a thing of beauty there Al. If you are looking for something else to do with that loin. I usually do a stuffed loin and then some Canadian bacon with the other half.
 

shinny

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Wow Al,

That looks fantastic.

You're gonna make my wife kill me with all of these recipes. I'll spend more time with my smoker than her. 
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   although, she does love the end result.
 

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