Smoked Pork
Description
This Mediterranean dessert features Turkey, Fatty bacon, Garlic salt, Butter, Olive oil. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Washed the Turkey.
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Put 4 pieces of fatty bacon, two tablespoons of garlic salt and 1 stick of butter inside the cavity.
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Rubbed the outside with Olive Oil and applied a liberal amount of Garlic Salt on top of the Olive Oil all around the Turkey.
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Added Hickory and Apple to the bed of Hedge coals and let them catch fire.
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Placed the Turkey on the smoker (This is a smoker with an offset firebox).
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When the Hickory and Apple were flaming good I buttoned down the hatches and maintained a temperature at 200F (93&# 194;°C) (+ or - 10F) with good white smoke.
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hour later I basted the Turkey with the liquids from the body cavity.
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I repeated the basting process every 45 minutes.
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When juices ran low in body cavity I added another stick of butter and kept on basting.
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For a 12 pound bird.
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At 200F (93ðC) this process will take about 10 hours.
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A Turkey done this way will melt in your mouth
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1279.6kcal
- % Daily Value *
- Total Fat 108.8g168%
- Saturated Fat 37.4g187%
- Cholesterol 143.4mg48%
- Sodium 2754.9mg115%
- Total Carbohydrate 4.6g2%
- Dietary Fiber 0.2g1%
- Sugars 0.8g
- Protein 64.9g130%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bacon, butter, chicken, dessert, fatty, garlic, mediterranean, oil, olive, pork, salt, smoked, smoking, title, turkey
