-   Q-talk (
-   -   Pork stuffed Pork AKA Sausage stuffed loin (

SirPorkaLot 12-22-2009 03:14 PM

Pork stuffed Pork AKA Sausage stuffed loin
Had a nice piece of loin, while still partially frozen, butterflied it, cut notches in it, and filled with hot Italian sausage.

Tied it closed and rubbed it lovingly.
Then onto a 250 degree smoker for about 4 hours (till 145 internal)
Took it off, foiled it and back into 250 smoker until 165 internal.

Rested, and ready to slice..note juices below.

Thanks for looking

Bassman 12-22-2009 03:51 PM

That looks pretty yummy! I like the combination.

Bogus Chezz Hawg 12-22-2009 04:11 PM

Looks good, but you should have used more pork! LOL :lol:

Redheart 12-22-2009 11:22 PM

Looks good to me! But I gotta ask ... why cut notches?

landarc 12-22-2009 11:24 PM

Great, did it make the loin a lot juicier?

Phubar 12-23-2009 01:42 AM

Hmmmmm.....very tasty looking!

BlkJeep 12-23-2009 09:29 AM

Pork w/ a side of Pork! Nice I like it!

smknhotmama 12-23-2009 09:31 AM

Looks excellent!

All times are GMT -5. The time now is 02:49 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.