Stuffed, bacon wrapped loin w/Qview

Discussion in 'Pork' started by smokinal, Jan 30, 2011.

  1. smokinal

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

    I started off Friday afternoon with a 10.8 lb pork loin from Sam's.

    [​IMG]

    [​IMG]

    I cut it in half and froze one half. I wanted to experiment with half at a time. I'm glad I did because I have some ideas for the next one already.

    [​IMG]

    I trimmed most of the fat off & opened it up, trying to keep the thickness about 1/2".

    [​IMG]

    Then I put it in a zip lock bag to marinate overnight with Italian dressing & a little Yoshida's

    [​IMG]

    While I was cutting and marinating the loin, Judy was frying up 1 lb. of hot Italian sausage, 1 chopped onion, & 12 cloves of garlic. We let it cool down & it went in the fridge with the loin for stuffing Sat. morning

    [​IMG]

    The stuffing was fresh spinach, the cooked pork mixture, feta & provolone cheese. Here's how it looked with the spinach & sausage on.

    [​IMG]

    Next goes the feta & provolone.

    [​IMG]

    Now just roll her up.

    [​IMG]

    This sucker is big. Next comes the bacon wrap. I had to use 2 lbs. of bacon to cover this guy. Here's what a 2 lb. bacon weave looks like.

    [​IMG]

    I rolled it up & tied it with twine both ways. It had so much filling in it I wanted to seal up the ends as much as possible.

    [​IMG]

    Onto the WSM 22.5. It was so big I put 2 probes in it just to be safe. I felt a little resistance on both of them when I inserted them so I think they were into meat in the center not filling.

    [​IMG]

    I pulled it out of the smoker when it hit 155, wrapped it in foil & towels to rest on the counter. Here's how it looked just out of the foil. EDIT: With the new USDA guidelines I would pull it out at 140 and rest it until it hit 145.

    [​IMG]

    Gotta cut it open & have a look inside.

    [​IMG]

    Even with the bacon wrap it got good smoke penetration.

    [​IMG]

    The flavor was excellent. It was tender, and juicy, cut easy with a fork. I think next time I will take it out at 150 instead of 155. Also I will use a little more feta. It's such a strong cheese that I was afraid it would overtake the other flavors, but it didn't. Let's eat! EDIT: With the new USDA guidelines I would pull it out at 140 and rest it until it hit 145.

    [​IMG]
     
    Last edited: Dec 30, 2011
    terrobonz likes this.
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    OK, you got me drooling already this morning![​IMG] I could handle a whole plate load of that one.
     
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks fabulous!!!

      Craig
     
  4. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    finally................ Wow. great job. when is the next flight to florida. Thanks for the Q. Now I know what I am making for the superbowl. What changes would you make if you had to?

    Awsome
     
  5. porked

    porked Smoking Fanatic

    That looks really good! I betcha it took more than 2 hands ro roll it up. Super job!
     
  6. smokinal

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

    The only thing I would do different is add more feta & take it out a little sooner.
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Congratulations Al !!!

    I think you just blew out another salivary gland !!!

    I'm saving these pics for the next time my salolithiasis starts acting up!

    Bear
     
  8. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    That looks wonderful, congrats on a great meal
     
  9. smokinal

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

    Thanks Bear, Glad I could help!   [​IMG]
     
     
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    Ok Al you owe me a new keyboard. This one is soaked with drool!! That looks great.
     
  11. bk2fla

    bk2fla Newbie

    wow that looks AWESOME would love to try it some day
     
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now thats a thing of beauty there Al. If you are looking for something else to do with that loin. I usually do a stuffed loin and then some Canadian bacon with the other half.
     
  13. smokinal

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

    Thanks Mark, I might try that.
     
     
  14. skully

    skully Meat Mopper

    Dang that looky good for sure........My Brother makes somethin similar but nothin like Yours........mmmmmmmmmmmmmmmmmmmmmm.......S[​IMG]
     
  15. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks delicious Al...
     
  16. meateater

    meateater Smoking Guru SMF Premier Member

    That looks so good. I could put a hurting on that. [​IMG]
     
  17. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    You had me at stuffed loin
     
  18. smokinal

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

    Thanks for looking & thanks for all the nice comments guys.
     
  19. Wow Al,

    That looks fantastic.

    You're gonna make my wife kill me with all of these recipes. I'll spend more time with my smoker than her.  [​IMG]    although, she does love the end result.
     
  20. Newbie here so dont flame me. How do you decide when it is done temp, time or what?
     

Share This Page