Pork loin, Stuffed pork loin, Skinless/Boneless Chicken Breast,

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jrod62

Smoking Guru
Original poster
OTBS Member
Group Lead
Jun 13, 2011
5,010
41
New Athens IL
Got a 7lbs pork loin that was on sale.


Trim off some of the fat.


Cut a piece off the end of it . This one is going on as is.


This part of the loin will be stuffed.



Trim off some of the loin ( the small pieces) just added lot of garlic and ms. dash to it


The start of the stuffed pork loin.





All sliced up



Added some ham and cheese to it.


Starting of the roll.






Didn't slice it as thin as I wanted.



Warped bacon around the smaller pieces.


Got a new play toy from Todd. This is my third one.



Wife wanted a picture of the clean probes before they look as bad as my other ones.


In my UDS


Now that the loins are on its time to mix the brine for the chicken breast.


This is the base for the brine. Will make two batches. Wife don't like all the hot spices

that I like. so her brine is just Kosher salt, LOTS of garlic , lemon pepper and apple vinegar


All mixed up


My brine


All mixed up



Chicken in the brine until tomorrow .

Keeping the temp around 215 in the smoker for the loin . will update when its all finish.
 
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Reactions: disco
That looks really good - nice tie job on the loin wish mine would turn out like that - how long you figure on the loin at 215*??
 
You are now the Prince of Pork Loin. Well done!

77.gif


Disco
 
Nicely done... It looks delicious...................
drool.gif
 
Nice Work, JRod !!!

I wouldn't throw any of that off my plate!!!

Looks Mighty Tasty!!!

Bear
 
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