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I need some ideas for stuffing a loin...2 sections roughly 12 " long and 2 1/2 to 3" thick...I was thinking some mushrooms and maybe some peppers and some cheese...anyone else have an idea?
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Mushrooms come to mind, and stuffing (like stove top), peppers, onions?sigpic -
I am surprised Fishawn didn't suggest stuffing it with sausage.
Mushrooms & onions sound good, but maybe crumble some sausage in there too.
KCBS/CBJ #56408
"Sticks and stones will break your bones, but words will always teach you." -ShihanComment
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Are you going to smoke it? I cut slits in mine and stuff with bacon, and wrap the whole loin in bacon. They tend to come out a bit dry if you don't add some fat.
Tom
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Yeah, I am going to smoke them...stove top stuffing sounds good...sausage too...and throw some bacon on top...any kind of cheese inside???Comment
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venison roast
here are a couple of roasts i did a while back...i brined them then stuffed with bacon..they turned out delicious
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Morel mushrooms and onions. Maybe some garlic. I've been wanting to try this out on a venison roast.
Bacon is almost a must. Really keeps it from drying out. Venison can handle a little more of your peppery rubs too. Emeril's rustic rub is an excellent example. I'll post it if you're interested. Rub it on before laying the bacon over it.
S-M Misfit #16
If the women don't find you handsome, they should at least find you handy. ~ Red Green
It's a shame stupidity isn't painful.
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CharGriller Kamado Cooker "The Akorn"
New Braunfels Bandera
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Lil ChiefComment
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Originally posted by wutang View PostI am surprised Fishawn didn't suggest stuffing it with sausage. Mushrooms & onions sound good, but maybe crumble some sausage in there too.
I actually thought about that during the day.... Hmmmm some sausage would probably be good stuffed in that baby! 
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Bacon it is...and yes I think I need to find a rub....Comment
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Capt. Dan has a rub in this post that I've used several times. Very good.
http://www.smoked-meat.com/forum/showthread.php?t=182S-M Misfit #16
If the women don't find you handsome, they should at least find you handy. ~ Red Green
It's a shame stupidity isn't painful.
GOSM Propane
CharGriller Kamado Cooker "The Akorn"
New Braunfels Bandera
UniFlame Gas Grill
Lil ChiefComment
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Kinda going against the grain here, but I'm kinda in Tom's camp. I would not "stuff" the loin. Too nice a hunk of meat, and kinda small to get much into it. I WOULD "lard" it and "bard" it as suggested.
Actually, I'd probably then just get an hour or so of smoke on it and cut it into steaks for frying/grilling and do the veggies/stuffing on the side.
I'll be watching for how this puppy comes out tho!In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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I'm going to smoke it tonight, I took some fattie pork chops and cut them to make a long "string", and am going to wrap it with them. also some butchers twine...I was thinking of putting some cattleman's BBQ sauce on top, maybe the last 45 minutes or so...what do you guys think????Comment
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Ahhh that sounds like a neat idea. Should fit easily. The sauce should be OK. Not too early to prevent burning. Sounds about right.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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sweet...I am gonna take pics too...
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Here we go...It was very good, forgot about the sauce...but it was good, it was missing a sweet taste I think...maybe for next time...ended up making a gravy with some aged wisconsin chedder and a little beef broth with some baby bella mushrooms in it....
Meat was tender and moist, smoked for 4 hours at 225...
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