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  1. twinfallsid

    Smoked Boneless Pork Loin

    Here they are finished: ::
  2. pork11.jpg

    pork11.jpg

  3. pork10.jpg

    pork10.jpg

  4. twinfallsid

    Smoked Boneless Pork Loin

    I decided to make this recipe again.  I got 3 boneless pork loins and cut them in half.  They soaked in brine for 2.5 days.  The brine had: 1 cup kosher salt 1 cup dark brown sugar 1.5 TBS of garlic salt 1 TBS of fine black pepper. After soaking I wiped them off and tied them with string to...
  5. Smoked Boneless Pork Loin

    Smoked Boneless Pork Loin

  6. pork04.jpg

    pork04.jpg

  7. pork03.jpg

    pork03.jpg

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    pork02.jpg

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    pork01.jpg

  10. twinfallsid

    Lucky Larry

    I cooked some burgers on the grill over a wood fire last night.  They were great!  There is nothing wrong with llama, give it a try sometime.
  11. twinfallsid

    Lucky Larry

    I pinched off enough 80/20 to make a small burger for breakfast. Llama meat is a lighter color than beef, but looks more like beef than pork.  It was mild tasting, a bit like veal.  There was no gaminess, or mutton flavor.  I only used salt and pepper to season it and it was really good. I...
  12. twinfallsid

    Lucky Larry

    Lucky Larry came home today to his final resting place, my freezer.  The three boxes of meat weighed 98 pounds, so I reckon I got just over 90 pounds of meat into the freezer for $135.  The lower bin is all ground 80/20 with beef fat added.  That's where the sausage experiments begin. :: ...
  13. LuckyLarry05.jpg

    LuckyLarry05.jpg

  14. twinfallsid

    Lucky Larry

    I'm getting the liver and heart.  I forgot to ask for the tongue.  The neck will be put through the bandsaw for stew meat & bones. I've never had llama either, it allegedly tastes between beef & lamb.  The butcher is adding beef fat to make up the 80/20 grind.  This should make good sausage...
  15. Lucky Larry

    Lucky Larry

  16. twinfallsid

    Lucky Larry

    Here is my next Smoker Arts project. This is Lucky Larry the Llama: :: :: :: Most of 3-year old Larry is slated to become 80/20 burger.  I'm having the best parts cut as 1.5 inch steaks, everything else is for burger or stew. I'll start to learn about sausages and see what can be done...
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    20130924_093507.jpg

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    20130924_083751.jpg

  19. twinfallsid

    Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview

    I think they would have trouble frying bacon in zero-gee.  Perhaps its an experiment worth suggesting to NASA.  I think it would have to be pre-cooked on the ground, refrigerated, then nuked in orbit to heat it up to eat for breakfast.
  20. twinfallsid

    Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview

    After letting it rest in the refrigerator for most of the day, I sliced off a hunk and tossed it in the freezer to chill for slicing.  After slicing, here is the spread: :: :: Here is the test-fry: :: :: And the results: ::: ::: Its nice and smoky with a good spiced flavor.  I'll...
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