• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Whole Pork Loin Fatty

hazzo

Newbie
15
10
Joined Apr 4, 2013
Here is my latest fatty made from a whole pork loin "injected" or "stuffed" with bulk pork sausage and the typical top bacon weave. I made a tool to cut a pair of parallel 1 inch diameter pockets along the loin length, then stuffed by hand with bulk sausage and closed off both ends with a small piece of pork from the pocket I made and secured with tooth picks. The tool was a 1" diameter stainless steel thin wall piece of tubing x 18" long that I ground a razor sharp edge to one end and cut small/thin serrated notches around. I used a generous amount of Zero-to-Hero dry rub and yellow mustard, then added the bacon weave to the top. Note the loin fat cap was on the bottom when smoking. Smoked with apple 5-hours x 250 F degrees to center internal temp of almost 160 F degrees, then wrapped in foil in a cooler wrapped in a blanket for a half hour to rest/finish. Crazy juicy. 


Slice 1/4" - 1/2" thick with our without bacon weave as desired. Next time we'll try zesty sausage or cheddar wurst sausage for added flavor. I think I can fit three pork injections into the next loin x minimum 1 pound per loin. I cannot wait for New Years to serve with mashed potatoes and sauerkraut. 
 

bmudd14474

Legendary Pitmaster
Staff member
Administrator
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
8,686
1,098
Joined Jun 1, 2008
Looks interesting. Glad it turned out great.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.