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When i dress a deer i like to leave the backstraps whole. Cut one in half and take a long bladed knife and insert it through the loin all the way and sorta slice thru it. Next get a polish sausage and almost split it in half. Then cut a v-wedge from each side an fill with minced garlic, onion and spices of your choice. Next insert this into the loin. Rub the loin with mustard and wrap in peppered bacon and cook on the smoker for about 3 hours. looks neat when it's sliced with the ring of dark meat and the pink sausage inside it. TRy it and if ya don't like it, send it heah!!!:tounge_out:
 

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I never leave my loin whole ,John . But I might do one next year, or try that on a roast. Thanks .
 
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