Bacon Laced Pork Loin w/help from @fuzzydaddy and UTube

[Danjohnston949]

fuzzydaddy, My first attempt at this! Dry Brined with Kosher Salt for 24 Hrs! One Pound of Thick Cut Bacon layed out on Wax Paper in a Laced Grid! Mistake # 1: Don't Use Thick Cut Bacon, Prime Cuts only has Thick Cut Smoked in the Case! Mistake # 2: Only 4-5 ToothPics in the Whole Damned House? What the Hell do You Suppose is Wrong With Eunice? Applied "Dan's Damned Good Rub" to All Sides and Spritzed it with my Secret All Purpose Spritz included with the Rub Recipe! Into a Freezer Bag and Back into the Fridge until tomorrow afternoon! Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[Spinaker]

Looks Great Dan. These are always a big hit. I am hoping you got your bacon cold before weaving. It makes it much easier to work with. Good luck with the cook. Make sure we get some picture out of this one.

[Danjohnston949]

Thanks Spin, Just like the First Beer I ever Had, I Don't Know what to Expect? But I soon figured out I LIKED IT!
Where are the Alaska Pics? Inquiring minds want to Know!
From a Backyard Cremator in Fargo ND, Dan

[fuzzydaddy]

Looking good Danjohnston949! Here's a tip...remember to remove ALL the toothpicks before slicing and serving. A really sharp knife will cut right through them and then you have small sharp pieces of wood in your pork loin...not good. I speak from experience.

[Spinaker]

Here is a few for ya Dan.
@Danjohnston949

[Danjohnston949]

Spinaker, Georgous Pic's, Fish, River and Country! I have never been to Alaska or Hawaii but damned few others?
Where's the Bear? By Now it must be 15' Tall!
From a Backyard Cremator in Fargo ND, Dan

[jharner]

Great looking weave with the bacon Dan. That is going to a good cook

[Danjohnston949]

jharner, Thanks! This is Definately Proof You Eat with the Eyes First! fuzzydaddy had posted a Pic and a
Link to UTube and I never captured it at the time? Fuzzy solved that Problem for me! Cook this Afternoon then
I will Know? From a Backyard Cremator in Fargo ND, Dan

[Danjohnston949]

fuzzydaddy, Spinaker, jharner I Injected the Bacon Laced Pork Loin with Can't Believe It's Not Butter and Garlic Juice! Mustard Sauce to be Slathered before Cook @ 1:30 PM!
More Later! Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[jharner]

Off to a great start!

[Spinaker]

fuzzydaddy, Spinaker, jharner I Injected the Bacon Laced Pork Loin with Can't Believe It's Not Butter and Garlic Juice! Mustard Sauce to be Slathered before Cook @ 1:30 PM!
More Later! Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

Damn, that dude is gonna be some kinda rich. I will look for smoke signals to the north when you smoking this bad boy!! Good luck my friend. I hope to see the finished product.

[Danjohnston949]

Spinaker, Guest, Guest, Drive Fast and you Will get here before I throw it to the Dogs! BTW what Temp do you fellows use for the Cook of Bacon Weaved Pork Loin? 325* ? ABCBarbeque.com let me down and AR Recipe Section doesn't want to Load? From a Backyard Cremator in Fargo ND, Dan

[fuzzydaddy]

Danjohnston949 I cooked mine at 325. Sorry for the delay in responding. I'm out and about with my son who's visiting me in Florida thru the weekend.

[PSULion]

That looks fantastical!!

[fuzzydaddy]

Thanks PSULion. It was definitely guuud!

[Bob's BBQ]

Hey Dan - did you rub the tenderloin before wrapping, or just on top of the bacon?

[Danjohnston949]

Bob's BBQ, I did Rub it First and Then Sprinkeled some More On After it Was Bacon Laced! Then I Spritzed it to
Set the Rub overnight in Refridgerator! From a Backyard Cremator in Fargo ND, Dan

[Bob's BBQ]

Thanks Dan! Definitely going to give this a try.

[Spinaker]

Danjohnston949 I cook mine at 350 F. Really crisp up that bacon. I cook it until in the interior is at 150 F and then let it rest and settle down too 155 F.

[Danjohnston949]

fuzzydaddy, Spinaker, jharner, Bob's BBQ, Just before I Put it On The Grill @ 325* F, I Sauced the it with a 50/50 Mix of Frenches Yellow Mustard and Kraft Honey Mustard Salad Dressing! It took I Hr 40 Min to reach 145* F! Wrapped in Kraft Paper, the Alum Foil and into the Faux Cambre For 2-3 Hrs! I let you know when I Slice It! Thanks for the Help Guys! Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[jharner]

Got me licking my chops

[Danjohnston949]

fuzzydaddy, Spinaker, jharner, Well it Spent about 3 Hrs in the Faux Cambro! The Onion Flower baked in the mean time! Pretzel Roll and Potatoe
Salad completed the Meal!

[fuzzydaddy]

Sounds like you fixed a wonderful meal. The bacon is really dark. Did it taste burnt?

[Danjohnston949]

fuzzydaddy, jharner, Spinaker, I thought it might taste Scorched Too when I took it off the Grill but I couldn't
Smell or Taste any evidence of it being so! The next one I do will Definately Use Thin Cut Bacon for Slicing Ease!
Good Luck with Yours jharner! From a Backyard Cremator in FGO, Dan

[fuzzydaddy]

Excellent Danjohnston949. Glad to hear it was tasty!