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Sous Chef
I bought a whole pork loin and cut it in 1/2 and the cut one of the halves in two. I took one of the small sections and stuff a kielbasa into it. I then smoked all three pieces. Turned out awesome. The stuffed one lasted one meal!. The way I did the stuffed one was to freeze the kielbasa in a straightened position first. Then the day I smoked the meat I forced a long bladed knife thru the loin length wise and the pushed the kielbasa into the cut. I let it sit for an hour so that the kielbasa would thaw some before putting it on the smoker.
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