Pork Loin

Kevin said:

I'm going to look around at work and see if I can find a piece of stainless steel pipe about 1 1/4" diameter. I'll try sharpening one end. Should be able to push it through the loin like coring a pineapple.

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Use a peice of PVC. Files much easier, and is dishwasher safe. And very cheap, check plumbers for scraps.

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Aeynghus said:

Use a peice of PVC. Files much easier, and is dishwasher safe. And very cheap, check plumbers for scraps.

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I'll second the PVC. I use a sharpened piece to cut ammo for my potato rifle. And you would end up with a 1 1/4" piece of "loin sausage" to boot!

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Neil said:

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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