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Inner Loin options

post #1 of 2
Thread Starter 

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?



post #2 of 2

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.

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