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Adam Perry Lange Apricot Garlic pork loin (awesome)
Tried this recipe last night. Turned out great. Brined for 12 hours in apricot nectar, garlic, salt, sugar and water.
Rubbed with a Chile based rub.
Finished with apricot preserves, garlic, Italian parsley, and lemon juice.
Smoked @ 250 with apple wood until140 IT.
Rubbed with a Chile based rub.
Finished with apricot preserves, garlic, Italian parsley, and lemon juice.
Smoked @ 250 with apple wood until140 IT.
Edina, MN
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