Sausage Stuffed Pork Loin

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

sflcowboy78

Smoke Blower
Original poster
Jan 31, 2012
96
11
Fort Worth, Tx
Just though I would share last-nights dinner with all you great people here.

I made a Sausage Stuffed Pork Loin, wrapped in Bacon and then smoked for 4 hours at 250F. I pulled it off once it hit 160F internally and let it rest for 10min before slicing it.

08eda4b9_StuffedPork.jpg
 
Last edited:
It sure looks delicious! With the new USDA guidelines you can pull the loin out at 145 IT. We usually pull them out at 135-140 & the carryover will take them to 145 during the rest period. They are much juicier at the lower temps.
 
It sure looks delicious! With the new USDA guidelines you can pull the loin out at 145 IT. We usually pull them out at 135-140 & the carryover will take them to 145 during the rest period. They are much juicier at the lower temps.
Thank you for the advice SmokinAl, I had no problems with this one being moist. I will however keep this in mind for my next one.

Thank you everyone for all the compliments.
 
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky