Whole Pork Loin Fatty

Discussion in 'Fatties' started by hazzo, Nov 25, 2013.

  1. hazzo

    hazzo Newbie

    Here is my latest fatty made from a whole pork loin "injected" or "stuffed" with bulk pork sausage and the typical top bacon weave. I made a tool to cut a pair of parallel 1 inch diameter pockets along the loin length, then stuffed by hand with bulk sausage and closed off both ends with a small piece of pork from the pocket I made and secured with tooth picks. The tool was a 1" diameter stainless steel thin wall piece of tubing x 18" long that I ground a razor sharp edge to one end and cut small/thin serrated notches around. I used a generous amount of Zero-to-Hero dry rub and yellow mustard, then added the bacon weave to the top. Note the loin fat cap was on the bottom when smoking. Smoked with apple 5-hours x 250 F degrees to center internal temp of almost 160 F degrees, then wrapped in foil in a cooler wrapped in a blanket for a half hour to rest/finish. Crazy juicy. 

    Slice 1/4" - 1/2" thick with our without bacon weave as desired. Next time we'll try zesty sausage or cheddar wurst sausage for added flavor. I think I can fit three pork injections into the next loin x minimum 1 pound per loin. I cannot wait for New Years to serve with mashed potatoes and sauerkraut. 
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks interesting. Glad it turned out great.

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