I ate recently at Rudy's in Texas. Among other meats i had smoked pork loin.
It was awesome....the best loin i ever tasted.
Very tender, moist and thickest smoke ring i've seen. Being thin sliced i guess helped the "tenderness".
Now here is the pickle: it didn't look cured. It had the withe-ish colour the uncured cooked loin has. But the texture was hammy...
Anyone knows how they do it?
It was awesome....the best loin i ever tasted.
Very tender, moist and thickest smoke ring i've seen. Being thin sliced i guess helped the "tenderness".
Now here is the pickle: it didn't look cured. It had the withe-ish colour the uncured cooked loin has. But the texture was hammy...
Anyone knows how they do it?