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Stuffed Smoked Pork Loin


 

EricV.

TVWBB Pro
Stuffed Pork Loin with Spinach, Italian Sausage, mushrooms & Vidalia onions, smoked with cherry wood via the "Slow n Sear!"
 

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  • 24 Hr. Brine.JPG
    24 Hr. Brine.JPG
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  • Butterfly-Spinach.JPG
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  • Italian Sausage Sauteed Shrooms & Vidalia Onions.JPG
    Italian Sausage Sauteed Shrooms & Vidalia Onions.JPG
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  • Trussed.JPG
    Trussed.JPG
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  • Finished.JPG
    Finished.JPG
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  • Plated.JPG
    Plated.JPG
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EricV.

TVWBB Pro
Due to the thickness, I was getting multiple readings with my Thermoworks MK4, but for the most part it was around 140 degrees.
 

 

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