Oh my what shall i do with these baby's there huge

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I'm with b-one but be advised that you really need a slicer to get the best result. Of course, if you got a friend with a slicer, just make extra for him or her and you should be golden.

I don't have a slicer and thought my knives and knife skills were up to the task but I could not get slices thin enough and uniform enough for the resulting bacon to be edible. They were too tough, but that might have had to do with my technique in salting the loin beforehand.
 
Pork loin is one of my favorite cuts. It can be used in so many ways.

I usually cut the loin into 4 pieces & do something different with each one.

Al
 
Looking good been wanting to do one like that but bacon wrapping is a art I'd mess up

This was the first time i made pork loin smoked. I seasoned it really well the night before using my own rub that i use in all my pork dishes. Then i wrapped ir in bacon and let it lay overnight in the fridge. Put it on mlthe grill at 240 degrees.m until it hit 145. Wrapped it in foil and rested it for 25 minutes. WOW! you wanna talk abiut good. 7 of us feated on it. Juicy. Light smoked flavor. Amazing. Served it with olive oil and chive mashed potatoes and homemade caraway slaw.

Hope yours your out well!
 
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