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Suffed pork loin?
Dr. Strangelove
Posts: 261
Oh yeah! Onion, sausage, mushroom and feta cheese will fill this bad boy!
1/2 pork loin ready for action:
1st cut completed:
2nd cut completed, ready for spice:
Spice has been applied:
Onion, mushroom, sausage, and feta cheese goodness added and ready to roll:
Starting to rolled up:
Rolled and ready!:
Tied up, awaiting the egg:
On the Egg!
1/2 pork loin ready for action:
1st cut completed:
2nd cut completed, ready for spice:
Spice has been applied:
Onion, mushroom, sausage, and feta cheese goodness added and ready to roll:
Starting to rolled up:
Rolled and ready!:
Tied up, awaiting the egg:
On the Egg!
Comments
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That looks great! Nice pictures too.
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looks great send me directions and i will see you in an hour :ohmy:
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Great pics. I like to wrap in bacon after stuffing.
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Jon,
Great photo essay! -
Very nice! You cook direct the whole time and to what temp?
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Everything is better with bacon!
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Once the loin has been butterflied, slice the inside diagonally in both directions [diamond-like], about 1" parallel cuts --
Apply whatever spice you want to use --
And literally rub it in, so it penetrates the meat -- Helps flavor into the meat more.
I also use cooked bacon inside the roulade... to help add moisture to the interior of the meat.
I love your picture-essay! Keep it us with all your cooks!
~ Best!
~ Broc
:silly: :ermm: -
That looks great; what temp did you cook and what temp did you pull it at?
Chris -
Cooked indirect, actually, the flame you see in the photo is the result of just having added hickory chips. Plate setter legs up, mine is just so black by at this point you can't see it . Cooking temperature was 325° for about 1 hour, I do have a thermapen but just pulled this one by sight. Typically, I'll pull them when the center reaches 160° and cover loosely with foil while I do finals on anything else that is being cooked. Final picture missing because, well, the savages that live here with me ate the whole thing before I got a picture :ohmy:.
Bacon - yep, I used to wrap the whole thing in bacon when done rolling, but in a nod to one of the aforementioned savages, I try use less bacon than I have in the past. Now back in the day, all bets were off - If I can find a picture of the "Porkalpyse Now" cook, I'll post it. It featured a whole loin cut to lie flat, layers of prociutto, goat cheese, crumbled sausage, and spinach wrapped around a central core of andouille. After tying the whole thing was wrapped in bacon. It truly was a masterpiece of porcine goodness. (Wipes a tear away as he remembers the porky goodness)
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