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BACON WRAPPED PORK LOIN SMOKED

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wildcat2012 Dec 26, 2011 12:59 PM

ANY SUGGESTIONS OR RECIPES

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  1. The Chowhound Team Dec 26, 2011 01:52 PM

    This post is a duplicate. Please post your suggestions, here: http://chowhound.chow.com/topics/8249... We'll lock this thread. Thanks so much!

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      acgold7 Dec 26, 2011 01:27 PM

      Sounds great, but a couple of thoughts:

      1. I assume you've brined the loin to keep it juicy. If not, I would suggest it.

      2. I'd be concerned that the bacon would form a barrier to the smoke, so the loin itself would come out more roasted than smoked and not have much smoke flavor itself. Just an assumption on my part, though.

      The loin being very lean, I'd be careful to remove the loin from the smoker the moment it hits 140 internal. It won't benefit from the long, slow cooking you'd do to a shoulder if you wanted to pull or shred it.

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