mrobisr said in St-Valentin’s Day: What special cooking did you do, I’ll go first!:
Dr_Pain Wow somehow I missed this, great job!
Thank you sir!!
What did everyone cook today?
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Deepwoodsbutcher There is nothing like a burger and sweet potato fries just a perfect meal
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Jonathon Those shrimp look great to me
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Cured, smoked boneless pork loin. just pulled out of the smoker.
Paul
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processhead Oh GAWDDDD that looks good!
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Deepwoodsbutcher Nice
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Bob Stehlik Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans last edited by
processhead Absolutely beautiful and delicious looking.
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I had a slice off the end with the temp probe in while it was still warm. It was pretty damned good!
Paul
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processhead looks great!
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processhead now there you go again I just had my snack for the night and you show this awesome loin and now I am hungry again and will dream of it all night
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
processhead are you making Canadian bacon out of that?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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processhead Yep, a beautiful piece with many uses. Yay for you.
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Jonathon It’s always about the taste and you can’t hardly go wrong starting with shrimp.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
bocephus its not hard to grow, it just takes a few years to get established. I wish I could find some wild patches, that would be a blast.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
Deepwoodsbutcher wow that looks great.
"You never really die until you end up on the wall at a Cracker Barrel"
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
processhead Thanks! Im getting ready to head off to bed and now I’m hungry. That loin looks perfect.
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processhead Ya, Baby! Num num num!
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Tex_77 said in What did everyone cook today?:
processhead are you making Canadian bacon out of that?
This will all be sliced and packaged. We like it mostly served cold for sandwiches and to set out with other charcuterie-type dishes.
Some of will end up as pizza topping and some of it will be shared with family and friends.I showed the slicer so no one mistakenly thinks I hand sliced that whole loin.
Paul
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Bob Stehlik Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans last edited by
processhead Beautiful. Looks great inside & out. I love sliced smoked pork loin sandwiches on rye bread w/lettuce, tomato and horseradish sauce. One of my favorites!
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
processhead That looks great
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processhead looks great Paul! How long did that cure, seemed pretty short? Do you have a good timing for a pumped cure? I’m kinda guessing for mine, thx!
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