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My Loins Are Pretty! (with 8 pics of Q-View) - Page 2

post #21 of 27

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.

post #22 of 27

Those are some great looking loins Princess!   thumb1.gif

post #23 of 27


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.
 

Quote:
Originally Posted by Princess View Post

 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

 



 



 

post #24 of 27
Thread Starter 


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
 

Quote:
Originally Posted by alelover View Post

Your loins are pretty there Princess. icon_eek.gif 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



 

post #25 of 27
Thread Starter 


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. ;)
 

Quote:
Originally Posted by Scarbelly View Post

Princess you loins look great. So glad you are back. Where are you in CA this week.



 

post #26 of 27

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.


Edited by alelover - 5/27/11 at 6:56am
post #27 of 27
Quote:
Originally Posted by Princess View Post


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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