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Old 12-07-2012, 06:13 PM   #3
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.

Not loin but tenderloin. I called it tri pig. Brined pork tenderloin,stuffed withpork sausage,wrapped in bacon then dry rubbed and smoked to 147 internal then glazed with something sweet with a touch of heat. I used a jalapeno/corncob jelly.
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Thanks from:--->