It’s Easter Sunday and things are a little more relaxed around here for a change. (Ya’ll are keeping us busy! Thank you!) With the warm weather and a little extra time I decided to fire up the smoker and smoke my own pork loin over buying a ham this year. Just trying to spice up Easter dinner a bit. In that interest, looking around the fridge I saw a half a pack of uncured bacon sitting in the meat drawer and was inspired to pull it out to marry it with our main dish somehow.

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