I take a whole loin and cut it in half length wise. So now yoi uhave a 10-5" long loin depending on deer size. Now slice it in half the other way. I like to make it like a pita sandwich shape. Not sut all the way through and the ends still entact. Put slices of bacon on the inside running with teh length of the loin. In a separate bowl mix up some backfin crab meat, yes I know it is expensive, with some mozz cheese. Stuff as much of this mixture into the loin as possible. Tie it up with some cotton string. Smear mustard all over loin and then cover with bacon. I thin put it on the trager smoker for a couple of hours and then watch people drool at the table.

that REALLY sounds good, brent - definitely worth a try ~

I don't know. Something about loins and crabs.....

Loins and crabs, nice one never thought about it like that Maybe that is why the wife won't partake.