Fishnet Stockings… ooh la la!!

Discussion in 'Smoking Bacon' started by up in smoke, Jan 13, 2007.

  1. Y’now how that pork loin is more slab shaped, well I would like my canadian bacon to be more round, but I didn’t want to put it in a fiberous artificial sausage casing cause I don’t see how the smoke could get to the meat (plus they are a pain in the a$$ to stuff in there) so I asked the butcher at my Shop n‘ Save and he cut me a piece of netting that they use. I put it in there and then laced it like a shoe to tighten it up. I understand it’s only like $10 for a big roll. We’ll see, doesn’t have to be perfect! :roll:
    [​IMG]
    [​IMG]
    [​IMG]
     
  2. cheech

    cheech Master of the Pit OTBS Member

    Nice job, I found some turkey netting sacks at the end of season sale. They were .10 each! I found they work quite well for this too.
     
  3. This how it looked when done…ain’t it purty?
    Duh,l shot with wide angle, they really are rounder! :oops:
    [​IMG]
     
  4. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Absolutely beautiful :D

    I'll take 2 slices on an english muffin with 2 scrambled eggs with melted pepperjack cheese please. :oops:
     
  5. deejaydebi

    deejaydebi Smoking Guru

    Looks great Up. Did you roll it or just smush it together to get it round?

    Debi
     
  6. What ? Cajunsmoker…no poached egg w/ hollandaise sauce? :roll:

    Actually Debi, with the net on, I gently rolled it back and forth, the mass of meat took the path of least resistance! :roll:
     
  7. msmith

    msmith Master of the Pit OTBS Member

    That looks fantastic carl Ill have a few slices also.
     
  8. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Looks good...almost time for me to make some more...
     
  9. deejaydebi

    deejaydebi Smoking Guru

    Hope mine taste as good as those look Up!
     
  10. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks good, Carl. A number of shops are using the string netting to form the meat. Back in the day when I was cutting, we used butchers twine and the butchers knot (a modified slip knot with a half hitch).
     
  11. Boy Dutch! That would be alot of knot tying! Now I’ve tied up a roast and such but that was only 6-8 passes over and under How long did it take to truss a thing like a loin into a net? :shock:
     
  12. deejaydebi

    deejaydebi Smoking Guru

    Gee Dutch I was thinking of trying just that - we'll see how well it works for an amature.

    Debi
     
  13. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Well, when you have had to tie loins and roasts as part of your job and you have done it so many times, you get pretty quick at it. In the pictorial on my recipe on the Sausage stuffed pork loin you can see where I'm tying a full sized stuffed pork loin. It probably took me about 3-5 minutes to tie the the whole thing.

    [​IMG] [​IMG]
     
  14. deejaydebi

    deejaydebi Smoking Guru

    Wow thats nice Dutch. Youhaven't lost your touch I see. I didn't think of using scewers that'll definately make it easier.

    Debi
     
  15. That’s mighty purty work!
    [​IMG]
     
  16. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Just one of the tricks of the trade Debi. The metal skewers that I used are from a stainless steel shish-kabob set that I picked up on a Summer Close out sale. I've used those skewers more for tying roastsand other cuts of meat than I have for kabobs!!
     
  17. deejaydebi

    deejaydebi Smoking Guru

    Dutch

    I bought some of those metal kabobers and the first time I used em my son burned his fingers getting grabby before dinner was ready! I went bac to bamboo after that.

    Debi
     
  18. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    That ought to teach him not to be grabby paws without first putting on the oven mitts!! :shock: 8)
     

Share This Page