Skeeter, Thank you for this recipe!!! I tried it tonight, and all I can say is HOLY CRAP WHAT A GREAT MEAL!!! Using a store bought pork loin, I subbed smoked muenster for the pepper jack so the wife and daughters would eat it. I also added a bit of chopped garlic, and some other dry spices. Smoked with Pecan for about 2.5 hours at right around 300 degrees. Woo Hoo. I cannot wait to throw this down at deer camp if I ever get another one. Thanks again.
Glad yall enjoyed it. There are 4 backstraps in my freezer that I need to cook before deer seasson. Hopefully I'll get to cook em up Labor Day weekend.
I wish there were some way to get some boudain and pepperjack to South Africa. I would love to try this with some kudu or zebra backstrap!
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