Pork Loin Stuffed and Ready For Tomorrow - Q-View!

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davenh

Smoking Fanatic
Original poster
OTBS Member
Feb 16, 2008
824
12
Hudson, NH.
Got a stuffed pork loin ready to go for tomorrow's smoke. It turned out much bigger than I expected
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. Started as 6lbs, must be closer to 9lbs now with all the stuffing. Planning to smoke with hickory and apple, spritz with 50/50 apple juice and whiskey.

Here is some of the assembly, will finish up the q-view tomorrow as it goes
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Here it is cut and pounded out.

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Put on a layer of prosciutto.

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Some of the ingredients going in. I sauteed the veggies and grilled the sausage before hand. I chilled everything in the fridge before putting together.

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Layered over the prosciutto with spinach, shredded mozzarella, peppers, and onions.

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Then added layer of shredded parmesan, sweet italian sausage and fresh cut pineapple.

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Topped everything off with some shredded sharp cheddar, rolled and tied up.

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Rubbed with evoo. Dusted with some italian seasonings and Mrs Dash garlic and herb seasoning. Ready for tomorrow
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LOL...it is a whopper. I'm hoping it cooks up ok
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. The neighbors will be happy.
 
Talk about stuffing the pig, lol. That is stuffed.

Good luck!
 
impressive!!!!! cant wait for the finished report and qview. so far looks incredible!!!!
 
Wish I was the neighbors! That thing is just flat gorgeous
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Here's it is at 2.5 hrs, internal temp is 110°.

Looks good so far
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. Been spritzing with apple juice and whiskey 50/50 with a little brown sugar. Smoker temp is up a little at 250°, its 95° outside so expected it to be a little higher. Using Hickory.

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That thing is just amazing, looks great looking forward to the rest of the Qview thanks for sharing
 
To echo everyone else's comments, that's the most stuffed I've seen a pork loin. To top it off, the ingredients sound PRIMO on that thing!!

Great job - can't wait to see a slice of that!
 
Butchers twine still holding
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. Maybe should have went with clothes line rope instead
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Here it is 3.5 hours. Spritzed and rotated it, internal temp at 130°

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Q-view at 4.5hrs, internal temp at 139°. Switched to mopping with some apple juice mixed heavy with brown sugar and Emeril's Essence. Looking for some color and a sweet and spicy coating
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OMG, shoulda used bailing twine. Thats gonna be awesome. I was hoping to see the cross section pic by now. Might need a couple guys to hoist that puppy off the cooker! Nice job!
 
Thanks...I was also hoping it would be finished already
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. Internal is sitting at 144°, 5.5 hrs. Smoking temps have been consistent at 250°.

What should I temp should I take this to, maybe 155°?

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Lookin at your wonderfull pic, it shows the probe in it deep, which means its in the filling, which is already cooked meats and veggies. I would try to get some shallow temps in the loin itself. If it gets to 155-160 in the loin itself. I would pull it and rest it for 15.

It would take me 15 minutes to settle down and actually control myself to make the cut!. We so need a pic of that thing cut open!!!
 
Thanks Dan...after probing in a few different spots it looks to need another 5° degrees. Some of its ready, but still a few spots around the bottom looking to need more time. Guessing I should have rolled it part way through, so another hour
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. I rolled it over and will be somewhat patient
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. We had a big lunch so hunger isn't an issue YET...
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