My Loins Are Pretty! (with 8 pics of Q-View)

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Nice loins Pricess! (only place I can say that and not get slapped!) LOL

Regarding the jerky.... Jerky in its most stripped down form was just salt and pepper. So really I bet you could find a no-sugar version without to much trouble.
 
Those are some great looking loins Princess!   
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Amen to this. You just never know how the people at the store clean and take care of their equipment. A few extra degrees for a piece of mind is worth it in my book.
 
 I'll continue to err on the side of caution as long as I am feeding my family pork from a grocery store case.

:)

-Princess

 
 
Recipe looks good! I will add it to the batches of meat I'll be trying ("BATCHES?!? Vee doan need no stinkin' BATCHES!!!")  And no... *I* am the lucky one, I am married to the best man on the planet.  I mean, he lets my crazy a$$ do all this stuff AND THEN HE CLEANS UP MY MESS*!! How lucky can a girl be!?!

*The rule at the Castle is if you cook, I clean. If I cook, you clean. I do all the cooking! :)

One question: How do you reliably probe temp such skinny pieces? You gotta remember... sausage is my forte, so jerky is all new for me.

-Princess
 
Your loins are pretty there Princess.
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They look nice and moist.  Your hubby's a lucky guy. I have a jerky recipe that came out really well that is real low on the sugar. You could even reduce it and I think it would still be great.

http://www.smokingmeatforums.com/forum/thread/105990/my-first-beef-jerky-step-by-step-q-view
 
Waaaay northwest of ya, darlin'.  (You are out by Pendleton, right? <<  SEMPER FI  >>)  I am clear up in Chatsworth until Saturday morning. If you wanna trek all the way up here for dinner/drinks with Mrs Scarby, hit my gmail?

And what's left of my tasty loins says thank you for the lovely compliment. ;)
 
Princess you loins look great. So glad you are back. Where are you in CA this week.
 
You can't really check the temp of jerky. You kind of test it as you go. You do the bend test to see if it bends and splits a little but doesn't break. Your not cooking it you're drying it so I wouldn't think temp would be critical unless you don't use any cure.
 
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Waaaay northwest of ya, darlin'.  (You are out by Pendleton, right? <<  SEMPER FI  >>)  I am clear up in Chatsworth until Saturday morning. If you wanna trek all the way up here for dinner/drinks with Mrs Scarby, hit my gmail?

And what's left of my tasty loins says thank you for the lovely compliment. ;)
 
Dang next time give me a little lead time. My kid lives in Canoga Park and I have customers in Castaic and Calabassas so with enough lead time we can make this happen.  By the way are you changin my nickname on me? LOL

 
 
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