Sausage Stuffed Pork Loin

Discussion in 'Pork' started by sflcowboy78, Mar 12, 2012.

  1. 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.

    [​IMG]
     
    Last edited: Mar 12, 2012
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Good job on the loin

      [​IMG]
     
  3. Thanks
     
  4. ronrude

    ronrude Meat Mopper

    Looks good.  What type of sausage did you use?
     
  5. I used andouille that I added some onion and garlic to, I also mixed in some jack cheese.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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.
     
  7. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Very nice,,,,,,,,,,,,,,,,,,,[​IMG]

    Joe
     
  8. sam3

    sam3 Smoking Fanatic

    Very nice. A super simple way of doing a loin, thanks for sharing!
     
  9. Nice! Looks delicious.
     
  10. 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.
     
     
  11. Looks delish. And right before lunch too.
     

  12. Thank you AleLover. I am curious are you on HBT?
     

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