Good Monday folks!
I am getting closer to a stopping point in the kitchen redo. Just a few more cabinets to paint, and then we break till after Christmas. I will do the counters then, with Michelle taking her last class at the college, I don’t want to have the house in this level of chaos for any longer than necessary. Once I am done, I will post a before and after picture if Michelle will let me.:)
So, this week’s fair is Bacon Wrapped Hickory Smoked Buffalo Pork Loin Fingers. A while back, I was in the right place at the right time and there was a sale on Pork Loin at my local food distributor, and I happened to have the last half of that loin in the freezer. There is a difference between a pork loin and a pork tenderloin that needs to be considered when preparing them. In nut shell the pork loin is a thicker larger cut of meat, and it is not quite as tender as the tenderloin. The cook times vary as well as the methods of cooking, but I am not going to delve that deep today. You can look here for a little more info.
The method I used today was to slice the pork loin into 3 inch by 1 inch fingers, coat with a dry rub over night, and then wrap each one in 1/2 of a strip of bacon. Then, coat with Buffalo sauce and fight off Angel the cat when he tries to jump on the table to eat them before I do……Angel loves himself some cooked pig!
Ready to do this? Let’s get to it.
Bacon Wrapped Buffalo Pork Loin Fingers for Man Food Mondays
- 2 pounds pork loin
- 3/4 cup Buffalo wing sauce
- 1 cup Memphis pork dry rub
- 1 pound of bacon
- canola oil
Memphis Dry Rub
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup white sugar
- 1/2 cup paprika
- 1/4 cup kosher salt
- 1/4 cup garlic powder
- 2 tablespoons ground black pepper
- 2 tablespoons ground ginger powder
- 2 tablespoons onion powder
- 2 teaspoons rosemary powder
- Take the pork loin and slice it into 3 inch by 1 inch thick fingers. This works best if the pork is slightly frozen. Allow the pork to thaw, covered, in the refrigerator. Remove and pat dry. Then, lightly coat the “fingers” in your Memphis dry rub and place in a resealable plastic bag. Refrigerate over night.
- Remove from the refrigerator and allow the pork to assume room temperature while you assemble the smoker.
- The smoker cook temp is 250° to 275° when this temp is reached and holding steady put the pork fingers on, cover and monitor your temperature.
- Cook for 2 hours in hickory smoke.
- Remove the pork “fingers” from the smoker coat in the wing sauce and wrap in foil.Return to the smoker and cook for 1 hour.
- At the end of this hour open the foil and add hickory wood to the fire. Cook for another 30 minutes to 1 hour.
- Remove from the smoker and allow to rest for about 10 minutes.
This was very tasty. It could be a winner for watching football this fall. And, it was fairly quick and easy to do. The smoker was no problem and held temperature well.
This Memphis dry rub is easy to put together and will keep in storage for a while as long as it is kept in an airtight container. I had some that I made earlier and just used it.
We served this, under the watchful eye of Angel the cat, with some fresh collard greens, foiled baked potato’s (this recipe is coming up soon) and a green salad.
Give it a try. I think you’ll enjoy it.
Until next time, be safe.