Smoked a pork tenderloin last Sunday. Bacon wrapped, seasoned with garlic salt & pepper, then covered with some sort of pomegranate/cranberry jelly. The porky pine ready for the smoker. The bacon is from some show pigs we bought, finished and butchered. I was going to wrap some string around it but I couldn't find it. Had to use tooth picks instead. Worked out just fine.
About 2-2½ hrs later.Pulled it off just as the rain/sleet turned into snow.
Edited by dutch 2/25/2015 21:22
|