The Biggest BBQ Myth
I have seen people advise others on using strips of bacon or a bacon weave to wrap a pork loin or a cut of venison as a means of keeping the interior of the meat from drying out.
I think this is a bunch of hoo-haw. The bacon "may" keep the exterior of the meat moist, but it does nothing to make the interior more moist whatsoever. All that bacon does is form a barrier between the meat you are wanting to cook and the smoke you are trying to flavor it with. While the cooked along with the meat may taste good and add flavor, it does nothing to add or prevent moisture loss to the finished product.
Beers for thought,
Juggy D Beerman
Last edited by Juggy D Beerman; 11-12-2012 at 09:02 AM..
Reason: forgot to post the word, "Loss" in my final sentence