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
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