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Loin of Wooly Mammoth

post #1 of 10
Thread Starter 

I see that Bill48 did a lion today. Well I did a Wooly Mammoth. I guess PORK is close enough for the both of us to post on.


I know mine was a wooly Mammoth because it had a tooth with it when my wife found it in the bottom of the freezer chest Some might think it was a deep frozen Mastodon but the Mastodon's tooth has a blunted point surface and the Wooly Mammoth has a flat surface. I just thought you'ld like to know that, just in case someone ever says to you, "pssst! Hey kid. Yuh wanna buy a Mastodon?".


Check it out like you wuz doin a horse for age an by cracky, you'll know if you wus bein took.Woolly Mammoth loin 001.jpg


Well this hunk of meat was bought four and a half years ago, so I thought it might need a little tender, loving care. I made my own marinade with: 2 C. Apple juice....3/4 C. cider vinegar....1 C. water,   1 1/2 tbs kosher salt....1 tsp garlic powder. It marinated in a zip lock bag in the fridge for 12 hours.


Then it was washed and covered in my rub, after it was slathered with yellow mustard. As so: 2 tbs kosher salt....1/4 c. light brown sugar...2 tsp onion powder...2 tsp cinnamon...1 tsp celery seed...1 tsp chili powder...patted on 1 tbs chopped garlic.


Apple juice went into the pan, apple/cherry went into the tray and the loin was put in, fat side down. Smoked @ 225 for an internal of 145, when the cider pan was removed and the MES was cranked to the max.


The internal reached 155 and the box was at 273 when I pulled this 4 1/4 lb loin out after 20 minutes and foiled, toweled and packed it in an insulated freezer bag for 2 hours.


Total time in and out of the 30" analog MES was an hour and 15 minutes. It is as tender as all get-out and the flavour is straight through it, top to bottom and side to side.  You can't beat that with a stick!


Four and a half years in the freezer and you would have thought it was only good as Siberian Wooly Mammoth wolf bait.Woolly Mammoth loin 002.jpgWoolly Mammoth loin 004.jpg

post #2 of 10

Talk about time capsule. After the electric bill I wonder how much per pound that was? biggrin.gif

post #3 of 10
Thread Starter 

The return was in the tusks.dollarsign.gif

post #4 of 10

Looks great!


Good to know meat will last that long frozen.

post #5 of 10

That loin looks great, nice color...I am curious, why Fat side down?...JJ

post #6 of 10
Thread Starter 

Protects the meat from direct heat and with the top clean, the rub works better and doesn't drip off.  Works for me. Some will argue against it. That's human nature. What ever floats your boat. 

post #7 of 10


Now how was that thing wrapped ? It doesn't seem right that it would still be good if it was frozen for that long. But if it was good  then good for you. I know it wouldn't last that long in our house.

post #8 of 10
Thread Starter 

Saran wrap and a zip lock freezer bag with the air pushed out. Stored in the bottom of a chest freezer.  I've kept venison, boar and elk for as long and longer.  Never a problem. Keep the air out. Sorry! I'm late getting back to you but I'm not a frequent flyer on this site.  KK

post #9 of 10

Looks good!


A perfect example of why I don't like self defrosting freezers. My chest freezer is a pain to use, but it runs cheaper and the meat holds longer if needed.  I only use my kitchen self defrosting freezer for short term storage.


Good luck and good smoking.

post #10 of 10
Thread Starter 


I once had 60 pounds of elk in my frost free refrigerator freezer and left for a couple of weeks to do shows. When I returned home and walked into the house, I said to my wife, "This smells like an old battle field in the jungle". 




A glitch in the system and the 60 pounds of Elk, plus whatever had been previously smoked, rotted under a defrost cycle and slow cook. 


You are 100% correct. Chest, not upright and a scrape the sides box; not frost free.  We buy meat for the smoker when there is a sale and we overstock. Save when you can and smoke all of the time.


A good freezer is as much of a part of smoking as the smoker itself is. 



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