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Stuffed Loin Qview inside

Discussion in 'Pork' started by pigbark, Oct 25, 2013.

  1. pigbark

    pigbark Smoke Blower

    Got inspired by a recent post by Dave,he did some good knife work on a Loin with a good Qview - http://www.smokingmeatforums.com/t/...layed-stuffed-roulade-style-loin-update-10-21

    Loins can be a pain sometimes, they wanna dry out and to be honest there isn't a lot of natural taste because of the low fat content of the cut...

    I been marinating and injecting Loins for a while now with good success and thought I would try to stuff a loin for a change...  sooooooo   here goes ...

    first thing is to cut the Loin, I used Daves method in the link above..

    the I hit it with a lot of Garlic, im guessing about a Ton.

    Then I hit it with some Italian seasoning, prolly about 1/2 Ton

    Then a layer of Pepperoni for some extra flavor.

    then I put some browned ground beef in ,, I wanted to cook off some of the fat before I put it in the Loin.

    Next I added some fresh sliced Onion , Peppers, Mushrooms and a nice layer of Monsterella cheese.. sorry no pic as I had burger still cooking and a couple other things,, I was getting in the weeds lol...

    so I rolled it best I could and tied it up..

    Then another 1/2 Ton of Italian seasoning for the outside..

    closer pic

    In the MES 30 @225 with the Apple pellets smoking slowly,hope they stay lit...

    then about 2 hrs in .

    I just left the door shut and let r ride..

    Shes cooling off now.. I stuck it with my therm and took it out, juices just poured and filled the foil under the rack... the  Mushrooms will shed a lot of juice for extra moisture and the onions n peppers n Pepperoni will as well.. This one took longer to cook @ 4.5 hrs -took it to 148 IT ... Ill get some sliced pix when she cools off a little more..

    Thanks for looking.
  2. chef willie

    chef willie Master of the Pit OTBS Member

    Hmmmm, yum.....and a thing of beauty is a joy forever. I've had those same problems with onions & 'shrooms while making pizzas....I now sauté them up in some olive oil till they caramelize a bit and cook off that excess moisture...just a thought for next time.....Willie
  3. pigbark

    pigbark Smoke Blower

    Thanks Chef Willie,, ill try that next time.. i was scared to do the shrooms etc. because i thought it might dry out a little to much. I still havnt cut it, but i bet a lot of it stayed in, prolly to much.. smells really good though ... you could prolly call it a Loin Fatty
  4. pigbark

    pigbark Smoke Blower

    a few slices- Not as much run off as I thought there would be, its cold enough for the cheese to tighten up..

  5. [​IMG]Looks GREAT!

    Happy smoken.

  6. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Looks Fantastic! Nice job!
  7. Looks great with an awesome presentation. I haven't done a stuffed loin in a while but I do have on in the freezer. That might be Sunday's dinner, I like this recipe!

  8. pigbark

    pigbark Smoke Blower

    Thanks everyone.. The only thing I would do different is add some more Garlic a little later in the smoke, maybe a couple times or a Garlic/butter basting... I had a lot on the Loin in the first pic and after 4 + hrs it really cooked off... The shrooms etc were really tasty but not fully cooked through and still have a decent center to them..

    It might be the Garlic im using, its a Roasted Garlic.. I havnt used it but a few times... just putting that out there fyi...