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Fat or no Fat

post #1 of 3
Thread Starter 
I'm smoking a pork loin on sunday and it has a nice fat cap on it. should i leave it on or trim it off. I'm going to stuff it with stove top dressing cream of mushroom soup and cheddar cheese and wrapping it with bacon.
post #2 of 3
Hmm well, the bacon will give you all the fat you need, but I'd hate to tell ya to trim all that nice fat off. How thick is it? Maybe just take it down to an eighth in.??
post #3 of 3
Really. I don't see the need to waste good bacon.
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