Death by Pork

After seeing the posts about Fatty's I decided to make my "Death by Pork". Simple to cook but might be a bit tasking during preparation.

4 ingredients:
Pork Center cut Loin around 2.5 lbs
Raw sausage (play with this for variations)
Bacon
BBQ Rub

First take your Pork Loin and roll it out. Think of unrolling a jelly roll using a knife.

Next spread your choice of sausage on your pork loin mat

At this point you need to roll the loin and sausage to make it appear like an untouched pork loin

Then basket weave some good thick bacon

Then simply roll everything up. Then ends are a little difficult to keep pulled in tight but you could use butchers twine or toothpicks if you need for it to look perfect. I just leave it alone to give me something to snack on during the cooking process!!

To cook.... you're call, just ensure that the internal temp reaches 170, legally it is lower but the bacon will need the additional time anyway. Slow and low is the key. If you cook it too fast you end up with burnt bacon and raw pork. I smoke mine with Pecan and Mesquite at 255 until its done. Usually 3-4 hours.

Very important!!!!! Once it is in place on your grill, smoker, cooking vessel..... dont mess with it. Dont poke it, flip it, roll it, twist it..... the bacon needs to set and it cant if you're messing with it.

(I'll post more pics as the day goes on. She goes on as soon as we get home from church!!)

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Death by Pork