Whole Boneless Pork Loin is on sale....$0.99/#

[indaswamp]

If you live in the area....Ralph's Grocer has whole pork loin on sale...$0.99/#.

I am buying 30# for Canadian bacon...sale runs through Dec.26th...

 

[SmokinAl]

That is a great price!
Nothing like that around here.
Al

 

[crazymoon]

IDS, I was happy to buy one yesterday for 1.99/lb.!

 

[Bearcarver]

Wow!!
Been a couple years since I saw that price!!

Bear

 

[912smoker]

Wow I'd load up too at that price

 

[indaswamp]

Top right, first page of flyer....
http://www.ralphsag.com/flyer.php

 

[Cajun Smokes]

Top right, first page of flyer....
http://www.ralphsag.com/flyer.php

Very good price. I need our butts to go back to that price too lol

 

[indaswamp]

Bought 62#...

Got it all soaking in ham brine in the fridge- 30# per meat tote. Will smoke sometime in January...

 

[Gonna Smoke]

Bought 62#...
View attachment 519683
View attachment 519684
Got it all soaking in ham brine in the fridge- 30# per meat tote. Will smoke sometime in January...

Fantastic price and a nice haul...

 

[indaswamp]

Pulled the loins off the cure Jan. 5th after I returned home from the deer hunting trip. dried them off, coated with Cajun spicy ham rub and hung them in the fridge over night to dry. Smoked them the next day with 50/50 cherry and hickory chunks @120-130 for 3 hours until the INT reached 100-105*F, then cranked the heat in the smokehouse to 190-200*F until INT reached 145*F. When the INT reached about 135ish I shut the dampers back to half closed to increase the moisture in the chamber to slow the evaporative cooling effect and push the loins to 145*F INT without loosing too much moisture. Shut the fire off the propane burner and let the loins sit in the smokehouse for about 20 minutes, then pulled them to cool on racks.

Next day, had to slice some for sandwiches....walked out to the garden and low and behold-fresh ripe tomato....IN JANUARY! (Happy dance)!

Man what a treat! Sooo Goood!!!!

So I normally cut down my tomato vines mid september. But with having covid aug/sept 2020 and hurricane Ida....I just put that on the back burner...never did get around to cleaning up the garden bed. Well the vines regrew and produced tomatoes late Nov./early Dec. as it has been a very mild winter this year.

 

[pineywoods]

Looks awesome bet that sandwich was good. I managed to buy a few loins for 1.49 a lb on sale last week that's the cheapest I've seen around here for several years. Don't even remember the last time I saw them for .99 a lb We have quite a few bigger commercial tomato growers around here and many plant late Feb-early April but some hold out some ground and plant late Aug- early Sept and usually start harvesting late Sept- Early Oct and harvest till hard frost of freeze takes them out.

 

[DougE]

Looks great, inda. I been going to do some Canadian bacon, myself, but there hasn't been what I'd call a sale on pork loin around here in awhile.

 

[indaswamp]

Thanks guys....
All in I smoked the loins 6 hours...3 hours for each temp. range.

DougE , the cajun ham spice rub is posted here on SMF. I got it from my friend that has been making hams for over 20 years.

 

[DougE]

DougE , the cajun ham spice rub is posted here on SMF. I got it from my friend that has been making hams for over 20 years.

I'll definitely look it up. My wife's from Zwolle, so we like cajun recipes. Heck, I'm not from La, and I think I like cajun food more than her.

 

[indaswamp]

Wow....small world....

 

[DougE]

Wow....small world....

Indeed. The owner of another forum I belong to was born in Many

 

[Steve H]

Nice score! Ann bought 35 lbs from Wegmans at .99 a pound too.