Originally Posted by Pitmaster T
This video shows how easy stuffing can be. I am using (not in this video) and uncased chorizo now that i freeze to stiffen and stuff. It bastes the inside with a delectable taste... I also brine a bit. But even w/o brining the grease and flavor from the sausage is incredible.
Sweet or spicy Italian sausage is also great stuffed into a loin.
One note: If you stuff, make sure that you cook the sausage to 165. The sausage helps keep the pork moist so it won't dry out as it would if cooked to 165 without stuffing.
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