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Unread 12-22-2009, 02:14 PM   #1
SirPorkaLot
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Join Date: 08-31-09
Location: Antioch, CA
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Default 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
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Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
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NC & NorCal (Yes I stay confused)
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