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Another Pork Loin Idea

Lee2Lee2 Posts: 38
edited November -1 in EggHead Forum
Smoked a whole pork loin and used a small handfull of soaked pecan chips today. I really liked the light smoke flavor the pecan gave the meat. Last night I butterflyed the loin and rubbed it down with cheap yellow mustard and made a rub with kosher salt, light brown sugar, onion powder, dried, minced garlic, lemon pepper and some crushed dried rosemary leaves. I didn't measure, just dumped the seasonings into a bowl and mixed them up, but the end result was definately worth doing again.
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Comments

  • RLARLA Posts: 89
    Lee2,
    How do you butterfly a loin?
    Bob

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  • Lee2Lee2 Posts: 38
    RLA,
    First of all the loin must be boneless. The way I butterfly one (be it right or wrong) is to slice it almost all the way through lengthwise, open it up and lay it out as flat as is possible.

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