those look great.
Brined, Bacon Wrapped, Smoked, Sausage Stuffed, Pork Loin Chops (That's a mouthful!) - Page 2
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Thanks guys..... I apprceiate the compliments.
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I'm considering doing something similar. except I was going to wrap the entire loin in the bacon weave of the fatty and stuff (maybe?) the entire loin, with no grill at the end, I tend to brine pork for 3days. Anyone one think I'm nuts?
You'll be fine.
I always lean towards shorter brines, I swaer longer brines effect the texture. I know its probably just me but it seems tuff after a long brine. This one also had cure which really changes it.
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