Smoked Stuffed Loins

[Morgan]

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1-Deer, beef or pork loin
1-Jar on Creole Butter (Cajun Injector)
1-Jar of Jalapeno peppers
1-clove of garlic
1 or 2 pkgs of cream cheese (depends on size of loin)
1-Pkg of thick sliced bacon.

Warning a whole jar of peppers is HOT....use half jar if you don't like HOT.

Dice peppers,garlic, add cream cheese and microwave about 40 to 45 seconds. Stir mixture into a paste.
Line a pan with bacon slices, place the loin on top of the slices and butterfly the entire length of the loin.
Inject the loin real well with the Creole butter. Then spread the paste inside the cut in the loin. Wrap the bacon around the loin and hold in place with toothpicks.

Have your smoker going with the temperature about 225 to 250. Cook the loin 30 minutes per pound. You can put the loin in a broiler after it is done to crisp the bacon.

Slice and enjoy

[StPeteBBQ]

Dang, that sounds good!

Welcome to the Forum, Morgan!

[Morgan]

http://www.mdwfp.com/ImageUploads/Morgan/104-0419_IMG.JPG
Here is a pic of the last ones I cooked...kinda makes your mouth water..

[Deuce]

Wow does this sound delicious. I happen to have fresh deer loins hanging around (no pun intended) which might mak their way into this recipe.
Thanks for sharing.

[Griffin]

Sorry to ask a newbie question, but how do you butterfly a pork loin? And are we talking about a pork tenderloin, or is this a different cut of meat? Thanks.

[StPeteBBQ]

When I butterfly a pork loin I just make a cut length-wise through the loin to within 3/4 of an inch or so of slicing completely through. Then fold the loin open to flatten it out.

When I stuff a pork loin, I generally will tie it back together with butcher's twine.

When a recipe calls for a pork loin, it is usually asking for a different cut of meat than a pork tenderloin. Pork loin is larger than the tenderloin.

[sharky]

Butterlying is essentially slicing it right down the middle and folding it open. Heck, you can even pound it out bit like chicken so you can roll it back with your stuffing inside.. similar to how a sandwich wrap is done.

[FloridaRejectSentToIowa]

Hi guys, a new guy here. Morgan, I am gonna try that awesome sounding recipe you gave, with a twist though. I am gonna add a couple Habanero peppers to the mix. I have been experimenting with deer recipes for about 3 years now, and yours is certainly one of the best sounding ones. I will let you all now how it turns out. I will be hunting pheasant this weekend, so hopefully it will be a pheasant and deer weekend cookout. :mouthwate