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Old 01-25-2014, 09:23 AM   #10
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Join Date: 07-07-09
Location: Newark, OH

Originally Posted by Firefighter View Post
I'm gonna have to try your method. It sounds pretty good I have never had it pulled before. I have had it over cooked tough and terrible before I like the idea of deboning and adding the bacon. That's why I like this place I learn something new on here every day.
I like to cook the backstraps and tenderloins wrapped in bacon to about 125 deg internal temp, nice medium rare on them.
- Kevin
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