So here is my first thread. (so please correct me if / when I make a mistake)
I am going to smoke some OS loins. I will give the details of the pre-work and then post the updates on the cooking.
So this is a young buck (small 8pt). I processed it after I let it age for 6 days.
I am going to smoke 1 loin (A) whole but in two parts and then cut 1 loin (B) in half and smoke only half of it.
(A) will be soaked in soy sauce and wrapped in bacon that has been pre cooked in the microwave and (B) will be Soaked in A1 and Worcestershire. The Worcestershire on the bottom and A1 on top, and wrapped in pre cooked bacon again. (the bacon is only cooked for a few mins in the microwave to help it get going.)
This is a pic of the loins b4 I get to work on them.