THE BASIC PRINCIPLES OF SMOKED BACON WRAPPED PORK TENDERLOIN

In comparison to a pork tenderloin, the meat of the pork loin is lighter in shade, as well as the taste has a tendency to be a little milder.As for your amount of time, I'm going because of the thickness from the meat I am Dry curing, and eight days might be good if the belly was less than 2" thick, and Dry curing with TQ for 3 months would create