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hrchdog
01-22-2006, 02:34 PM
When you talk about stuffing a pork loin with a fatty is the fatty precooked or raw?

brdbbq
01-22-2006, 02:43 PM
Raw...Helps keep the loin moist

BBQchef33
01-22-2006, 02:45 PM
i never stuffed with an actual fatty, but have many times done bulf sausage meat, and it goes in raw. If your going to do a fatty, either use the stuffing tool we use here, or partially freeze it. Our roadmap at the top has a link to loads of stuffed pork loin info.

Stuffing Tool: Post # 15 in this thread.
http://www.bbq-brethren.com/forum/showthread.php?t=15376

Roadmap:

http://www.bbq-brethren.com/forum/showthread.php?t=7818

Ron_L
01-22-2006, 02:51 PM
bulf sausage meat

Is that a cross between a Buffalo and a Wolf? :-D

I took the raw fatty and rolled it into a log about the length of the pork loin and then stuck it.in the freezer for a while. Then i took my long slicing knife and cut an X in the middle of the loin, lengthwise and jammed the partially frozen fatty into the loin. Its kind of wierd looking when you are doing it :eek: .

The results were great! I used a maple fatty and it gave the pork a slightly sweet flavor.