stuffed loin

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uhmgood

Smoke Blower
Original poster
Apr 14, 2011
148
11
acworth , ga.
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butterflied

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spread with prune filling

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apple sticks

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trussed up

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plated up

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first q view , i see what i did wrong , i'll do better next time
 
thanks bear , i finally got my buddy over to show me how to post pics. now i just have to take better pics
 
Prune spread and apple sticks. That's got to be a great flavor match up.

My wife would love that. I think I'll put that on my list. My store has got

loin on sale this week. How about a pic tutorial of your trussing method?

Great job...James
 
hey master , i really didn't give  much info on the " cook" i was more interested in learning how to post a pic . as far as the trussing , you like that don't ya , i learned that method from one of my all time favorite chefs , jacques pepin . it's all one piece of twine and pretty easy to do , i bet if you google it you will find it, theres no way i could show how to do it without a video, heck , i just learned how to put a pic up
 
nice job on the butterflying & tie. I do something similar at work except I'm basically lazy so jam a butchers steel down the middle & ream me out a hole. Then stuff whole prunes down along with diced apple and some raisins. Looks kinda cool when plated up.
 
yo master one more thing , the prune filling may not be the easiest thing to find , i'm hungarian and the hunky name for prune is " lekvar", you might find it by that name , it said it on the jar i bought at publics. if you can't find it i think you could take whole prunes and put them in a cuisenart with a little apple juice to make a nice paste. and as far as the apple sticks , i only cut them like that to make it easier to roll up
 
chef willie , i used to do it exactly the same way , stick a steel down the middle and stuff . BUT , you only get the filling in the middle and i really like the pin wheel look when you butterfly it and roll it up, plus you get a taste of the filling in every bite
 
hey master , i really didn't give  much info on the " cook" i was more interested in learning how to post a pic . as far as the trussing , you like that don't ya , i learned that method from one of my all time favorite chefs , jacques pepin . it's all one piece of twine and pretty easy to do , i bet if you google it you will find it, theres no way i could show how to do it without a video, heck , i just learned how to put a pic up
Kinda looks like a method of tying we use in the tower business a lot. We call it a "Chain Hitch".

Is this it?

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Bear
 
thats it bear , there definately is a technique to actually trussing it up and if you can find a video i'm sure it would make it 10x easier to learn ( its all in the wrist )
 
hey bear , i got your message but i'm so bad i don't know how to reply except here, and i read the message several times and i'm sorry to say "i don't get it " went right over my head , maybe i'm looking for more then there is
 
thats it bear , there definately is a technique to actually trussing it up and if you can find a video i'm sure it would make it 10x easier to learn ( its all in the wrist )
Everybody knows how to tie a "half hitch".

The chain hitch is just a series of continuous half hitches.

You can make the spacing as narrow or as wide as you want, as you go.

I couldn't find a video. they only seem to have the trickier ones, like clove hitch, blood knot, etc, etc.

Bear
 
 
hey bear , i got your message but i'm so bad i don't know how to reply except here, and i read the message several times and i'm sorry to say "i don't get it " went right over my head , maybe i'm looking for more then there is


OK, I'll explain here.

You said you were Hungarian, and used a Hungarian word (above).

So I told you in that PM (because I didn't want to bore anyone but you) my best friend, all my life since 10th grade is a Hungarian, and his last name is "Medve".

My point was that my handle on this forum is "Bear", and I just found out that "Medve" in Hungarian means "Bear".

Bear
 
Just to add a lil diff to your fantastic prune and apple wedge filling, try apple butter, honey and either apricots or peaches--really gives a great kick.  Also I have used plum jam from wild plum trees, almost the best of both. Thanks for the post, I do enjoy stuffin my meat.  hehe

Rich
 
hey bearcarver , thats the problem , i don't speak hungarian , i only know a few words and mostly food or cuss related . alaskanbear , you got something going on with that recipe , i'll be giving that a try
 
hey bearcarver , thats the problem , i don't speak hungarian , i only know a few words and mostly food or cuss related . alaskanbear , you got something going on with that recipe , i'll be giving that a try
LOL---That's about the only PA Dutch I know too---Cuss words from my Dad yelling at me when I was a kid!!!  
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I know I loved the Hungarian "Holupkis" my buddy's Mom used to make for me all the time!!!!

Bear
 
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