Hello all. I am new to the smoking and curing world. I just butchered a hog and am looking to hear of some delicous options for my inner loin. What kind of things do you like to make?
I've not heard that term used before, I'm thinking that you are refering to the tenderloins? There's not a whole lot of fat on them and I cook them up by applying a bit of rub and putting them in a 240-250° smoker for about 2 hours or until the internal temp reaches 160°; if this had been an inspected hog I'd feel safe taking the internal temp to 145°-150°. Ma Dutch likes when I marinade the tenderloins in orange juice and honey and then cook them whole on the grill.