Smoked Pork Loin Stuffed with Kielbasa
Saturday is for smoking. I often say this to myself when I get up on Saturday morning. Then I make it come true. Today I smoked a pork loin. I first stuffed the pork loin with kielbasa. Not exactly a diet dish but it is very tasty.
Smoked Pork Loin Stuffed with Kielbasa Ingredients
A five pound pork loin ( about half of a whole pork loin)
Two pounds of kielbasa
Sea salt – 2 ounces
Black pepper – 1 tablespoon
White Pepper – 1 teaspoon
Cumin – 1 teaspoon
Garlic Powder – 1 teaspoon
Smoked Pork Loin Stuffed with Kielbasa Directions
Mix the spices and salt.
Using a long knife, cut a hole in the pork loin from end to end. If you don’t have a knife long enough to make one cut – cut from one end then cut from the other end till the holes meet.. This can be tricky but I have faith in you.
Rub the spice and salt mixture onto the outside of the pork loin.
Stuff the kielbasa into the hole you cut. You may have to double it up to make it all fit.
Fill your smoker’s water bath.
Using the hickory wood, preheat your smoker to 250 degrees. Do not refill wood if it burns out before pork loin is done.
Place the pork loin into the smoker and smoke the pork loin for 30 minutes and then turn it over to get an even smoke. At this time add water to water bath.
Smoke the pork loin until it reaches an internal temperature of 145 degrees. Cook time will be approximately two hours depending on the size of the loin. When you check the temperature make sure your probe is not going all the way through the pork loin and into the kielbasa. Do not open smoker unless necessary. It will increase smoke time significantly. I would recommend not testing internal temperature for at least the first hour and you are probably safe if you don’t check it during the first 90 minutes.
Let the smoked pork loin stuffed with kielbasa rest at least ten minutes before slicing.
Slice the smoked pork loin with the kielbasa inside like a loaf of bread and serve.
Summary of Smoked Pork Loin stuffed with Kielbasa
Prep Time: 30 minutes
Cook Time: 2 hours
- 5 pound pork loin
- Two pounds of kielbasa
- Sea salt - 2 ounces
- Black pepper - 1 tablespoon
- White Pepper - 1 teaspoon
- Cumin - 1 teaspoon
- Garlic Powder - 1 teaspoon
- Hickory wood
Rub pork loin with salt and spices. Hickory smoke pork loin after stuffing with kielbasa. Smoke to an internal temperature of 145 degrees.