Thread: Pork Loin
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Old 07-11-2005, 09:55 AM   #13
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Join Date: 06-04-04
Location: St. Joseph, MI
Default RE: Re: RE: Re: RE: Re: Pork Loin

I fixed a 9#er yesterday stuffed with hot Italian sausage and it turned out great. I also used the X cut method and it worked out great. Per Bill's suggestion, I froze the sausage links first and it was easy to insert them into the center of the centerloin.
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