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
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.
Recipe by From Calculu∫ to Cupcake∫ at https://www.fromcalculustocupcakes.com/bacon-wrapped-hickory-smoked-buffalo-pork-loin-fingers/