I’m having some sadness of the Superbowl being over and gone. It was neat being the center of attention for the entire country for the last couple weeks. So to cope, I decided to do some smoking! Wandering around in the store trying to figure out what to smoke, like Fate itself meant for it to happen, Pork Loin, Deli Ham and Bacon were all on sale and on the same shelf! Time to make the triple pig rolls!
I started by getting my smoker up to about 250 degrees. This loin will cook in there at that temp for about 2 to 3 hours or until the internal temp reaches about 160 degrees. I like to pull it out and lightly tent it with foil for about 15 minutes before I like to thinly slice it. Make sure you knife is super sharp so you can get a nice slice of everything without it ripping.
So while the smoker was getting up to temp, I created a bacon weave.
Once I had the weave created, I laid down a layer of deli sliced ham
After I have the ham down, I center the Pork Loin in the middle
Once that is placed, you gently wrap the weave around the Loin. The bacon I bought for this had a narrow end on one side so my weave wasn’t the greatest. At least there was the ham to hold it together in the weak spots.
So in the smoker it goes. Like I said, for about 3 hours at 250 until it hits a internal temp of between 155 and 160. I decided to try the beer soaked Wood Chips again. I used a Apple Wood Chip soaked in a Mythical Mint Stout from Mankato Brewing.
So good sliced thin! I want to start making some sort of sauce to start pouring over it. Next time!
capturingminnesota 
Looks like a great pork loin.
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It was pretty great!
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Oh, man, I would like to be a dinner guest at your house and bring my husband along to learn how to make this loin. It sounds, and looks, delicious. He sometimes smokes meats in his old-fashioned Weber grill.
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The Webers are the best!
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I’m drooling! (and of course, I LOVE it that everything was on sale, lol) this looks amazing! Triple Pig. I’m just imagining how good this must have been! A sauce would be great, something with a bit of vinegar, maybe, to cut through all the richness.
I am in awe!!
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Thats a good idea! Kinda like a Lexington Dip. I have done that with Pulled Pork a few times! I will have to try it with Pork Loin!
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Can’t wait to try this!
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It’s pretty good!
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Beautiful presentation – It looks delicious.
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Thank You! It was pretty good!
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I want to get a bite!
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Pretty awesome!
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Minnesotans know even more about bacon Bavarians and that’s saying a lot.
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