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Here's one of the variations I did, still using the bacon weave. But instead of using pork sausage I used pork tenderloin and crusted them with a portobello paste before wrapping in bacon....
dpupenya wrote:
Purists may balk, but I've been loving my electric smoker...chicken, ribs, brisket, pork explosion to name a few. Here's a pic of the explosion.....
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