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1 hrs 30 mins
This recipe uses a 'smoker' method of cooking. The bacon adds great flavor and keeps the loin meat from getting dry. I've given some suggestions for barbecue sauces, too. With adaptations from Slow Fire: The Beginner's Guide to Lip-Smacking Barbecue, Lampe Ray.
Units: US | Metric
Serving Size: 1 (86 g)
Servings Per Recipe: 12
The following items or measurements are not included: