Saturday, February 18, 2012

Accidental 'Jerky'

This recipe has very little rhyme, but a lot of reason. The other night, after having been out for a WHILE, I came home, thawed a full pork loin, rubbed it with Green Pecan Seasoning, threw it on the Egg at 350, then promptly passed out.

The next morning I woke up, and remembered my silly decision. So I checked out what I expected to be a very charred piece of meat. Nope! I had smoked the pork loin to perfection for 13 hours. Calling this one a lucky mistake.

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