Smoked Bacon Wrapped Stuffed Pork Tenderloin with Boudain …
Oct 13, 2012 · Smoke tenderloin till internal temp of 165*. Remove from smoker and let it sit for 10 minutes. Slice between bacon strips so you end up with individual bacon-wrapped tenderloin medallions. Serve with your favorite sauce and sides I used a brown sugar based rub. It paired great with the applewood and maple smoked bacon.
Smoking a Turkey Breast Tenderloin? - Smoking Meat Forums
Jul 25, 2009 · The wife has some bacon in there I am going to steal while she is working out in the morning :). Also, im sure you noticed a have a cheap ass grill/smoker and it is hard to regulate the temperature on that thing It went from 200 to 350 all day today while I was smoking the Turkey.
Braided Marinated Bacon Wrapped Pork Tenderloin hot smoked …
Jan 23, 2015 · A classical bacon weave was prepared to wrap the weave of tenderloin. The bacon was wrapped around the woven tenderloin and secured with butcher's string. The second tenderloin weave was wrapped around it's diameter in four places, then rolled. The roll was secured with butcher's string, and the meat was put on the smoke for cooking.
Bacon Wrapped Pork Butt - Smoking Meat Forums
Jan 30, 2013 · I have to agree with Woodcutter on the amount of fat in a pork butt-I can't see that it would need it and I would also think if you put the bacon on at the beginning, you might end up with burnt bacon due to the amount of smoking time (usually 1.5 - 2 hrs per lb of meat) and no bark on the butt. I'd skip it if it were me. Just my $.02.
Bacon Wrapped Pork Tenderloin Medallions - Smoking Meat Forums
Jun 4, 2018 · Those look good, I usually pull my tenderloins off around 140 to 143 and let the carryover bring it up to 145*. You'd probably have to precook the bacon until just before crispy to get it done. Then you could baste the tenderloins in …
Smoked stuffed bacon wrapped pork loin - Smoking Meat Forums
Sep 28, 2020 · Split a whole pork loin and stuffed with a couple different mixtures. One was shallot, mushroom, spinach and fontina cheese. The other was apple, squash, fontina cheese, nutmeg, allspice and terragon. Rolled them up and wrapped in bacon. Smoked them in my homemade smoker at about 275 unitl 155. Here's a before and after.
Bacon-Wrapped Pork Tenderloin on GMG - Smoking Meat Forums
Jun 30, 2017 · But I believe I got my bacon much crispier than he did. Two large pork tenderloins, about 1-1/2 lbs each, rubbed with my homemade pork rub (hint: I use maple sugar instead of brown), wrapped in thin sliced bacon, and then rubbed again. On the GMG at 320° with alder pellets, until the IT was 165°.
Bacon wrapped venison backstrap - Smoking Meat Forums
Feb 27, 2017 · Bacon that is properly smoked isn't "crispy" and I don't think you can crisp bacon in a smoker. What you can do though, is become familiar with the texture of properly smoked bacon and learn to like it or not. For a long time now we have been buying smoked bacon in the box stores and then frying it to get it crispy.
Beef tenderloin wrapped in bacon weave with Q-View!! - Smoking …
Mar 25, 2009 · Last weekend my prime rib turned out great. So I though I would try something similar with a beef tenderloin. Then I saw an extra pack of bacon in the drawer. Decent price at Costco. I cut off about 8 inches off the large side of the …
Pork loin...stuffed, rolled up and smoked! - Smoking Meat Forums
Apr 30, 2012 · LOL, that is a good name for it! Unfortunately my door thermometer doesn't work AT ALL (seems typical for these Master Forge units) and the day was rather chilly out with a lot of wind so I wound up leaving the burner at about 90% for the entire cook (~4 hours for the first one and ~4.5 hours for the second one, the first one was on the lower rack and the second on the one right above, we had ...