I am prepping my pig to go on the smoker soon. I think I may have cut it wrong.
I cut it down the middle on both sides because it was easier for me. Is there a wrong way? I am thinking the tenderloins will be too exposed and dry out. Therefore, I plan to stuff them with Italian sausage and or bacon. What do you guys think? Thanks!
Your cut in the middle looks a little different than one's I've seen cut. But i have never done a hog. Rod, winner on BBQ Pitmasters, stuffed his with bacon, butter, and sausage. I don't think you could ever go wrong with that kind of stuffing! :mrgreen:
^^^ yup what he said
|All times are GMT -5. The time now is 03:06 PM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2015 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.