Stuffed roast loin of pork

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Stuffed roast loin of pork

Postby BriCan » Sat May 19, 2012 5:52 pm

There are days that things do not go right for one reason or another and one thinks to one’s self if it is all worth it and why bother, it has been times like this that I just let thing flow and see where things go.

This has been one of them times


Pork loin that was immersion cured then air dried

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I made up my “Special” sausage meet

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Cut the loin into two then cut in a pocket on each piece so that we can stuff the loins

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Stuffing the loins

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All tied up and ready to cook

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Into the roasting pan and filled with water

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Placed into the oven at 325 degrees F for about three and half hours, probed so that we can read internal temperature of the meat (internal temperature of loin 140 degrees F when pulled from oven, achieved 165 degrees F sitting on the side in the allotted time)

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Cooked

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Sliced and sampled

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But what do I know
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Postby homer » Sat May 19, 2012 6:30 pm

now that does look yummy!
Other half moaned on about me finding new hobbies ..found this site..now she's sorry!!
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Postby wheels » Sat May 19, 2012 7:25 pm

Mmm... I saw this on Facebook and thought it looked good - I didn't realise that the meat was cured.

Phil :D :D
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Postby BriCan » Sat May 19, 2012 8:33 pm

wheels wrote:Mmm... I saw this on Facebook and thought it looked good - I didn't realise that the meat was cured.

Phil :D :D


I made this up many years ago as a deli meat for my shop as one of the big companies stopped making it, this my customers said was far better than what we was buying in

I do not see why you should not be able to do with a un-cured loin -- might be a slight difference of the flavour profile

Let me know how it turns out
But what do I know
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Postby wheels » Sat May 19, 2012 11:16 pm

I'm not sure I'd want to do it uncured having seen yours. It looks so good just the way you've done it.

Phil
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Postby kimgary » Sun May 20, 2012 8:46 am

Very nice Robert but let down by the Knots being out of line!

You need to knock that apprentice into shape! Ha,Ha

Regards Gazza.
My biggest fear in life is that when I die my wife sells all my stuff for what I told her I paid for it!!
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Postby grisell » Sun May 20, 2012 9:25 am

Very nice. :) I made something similar with lamb a couple of years ago.
André

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Postby BriCan » Sun May 20, 2012 8:38 pm

kimgary wrote:Very nice Robert but let down by the Knots being out of line!


Thanks; I did notice which is why the first shot did not show, my bad should have taken from the other side :oops:

You need to knock that apprentice into shape! Ha,Ha

Regards Gazza.


He will be over your way eleven days I will leave this up to you :lol: :lol:
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Postby Dogfish » Sun May 20, 2012 11:25 pm

Looks fantastic!
Chip the glasses and crack the plates!
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Postby crustyo44 » Mon May 21, 2012 10:27 am

Hi Robert,
Looks great, I am licking my chops already. Did you made your mince a special flavour to complement the loin?
Regards,
Jan.
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Postby yotmon » Fri Jun 15, 2012 1:08 pm

Bet it would be nice with some dried fruit such as chopped apricots/prunes added to the sausage meat stuffing.
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