n_cramer typed:
" BOB" wrote:
Bill Kasting typed:
[]
I'm also going to smoke a pork loin. Should I brine it as well?

No. Butterfly it and stuff it.[ . . . ]
stuffing
provolone cheese
fresh spinach
prosciotto (sp)
crushed garlic
fresh rosemary sprigs
fresh ground black pepper
Tie back together and season the outside with salt and more freshly
ground black pepper and paprika

Anybody stuffs with provolone and prosciutto (sp) as all right in my book!

LOL
Wasn't too long ago I learned this fantastic plan. Got it from Steve @
www.ask-a-butcher.com

BOB