I found this recipe online for butterflying a pork tenderloin, stuffing it with sausage and fixins, and then rolling the whole shebang in a bacon weave for smoking.
http://www.tailgatemaster.com/triple-pig-fatty/
It would have been nice to see some measurements as far as weight goes for the loin, sausage and bacon... but who has time to follow such things these days, right?
So anyway, a 3.7# loin, a pound of pork sausage and what ended up becoming a 2# weave of bacon to properly cover everything... and I ended up with this 7.75# monster once I added the sauteed mushrooms & onions PLUS about a half pound of Swiss Cheese slices to the center.
On the UDS for a tad over 8 hours @ 240° using RO Lump and a few chunks of pecan scattered about.
As you can see from the cutaway photo the stuffing had zero chance of staying in the center along the ends, but it did center nicely about 2" in from each of the edges. The loin ended up still pink, falling-apart-fork tender and tasty as all getout!
I was surprised to see a hint of a smoke ring had penetrated the bacon, but I wonder if that could just be nitrites from the bacon soaking into the loin surface during the smoke.
http://www.tailgatemaster.com/triple-pig-fatty/
It would have been nice to see some measurements as far as weight goes for the loin, sausage and bacon... but who has time to follow such things these days, right?
So anyway, a 3.7# loin, a pound of pork sausage and what ended up becoming a 2# weave of bacon to properly cover everything... and I ended up with this 7.75# monster once I added the sauteed mushrooms & onions PLUS about a half pound of Swiss Cheese slices to the center.
On the UDS for a tad over 8 hours @ 240° using RO Lump and a few chunks of pecan scattered about.
As you can see from the cutaway photo the stuffing had zero chance of staying in the center along the ends, but it did center nicely about 2" in from each of the edges. The loin ended up still pink, falling-apart-fork tender and tasty as all getout!
I was surprised to see a hint of a smoke ring had penetrated the bacon, but I wonder if that could just be nitrites from the bacon soaking into the loin surface during the smoke.
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