| View previous topic :: View next topic |
| Author |
Message |
Tyler
Site Admin
Joined: 06 Mar 2006
Posts: 12840
|
 Posted: Fri Aug 19, 2016 8:16 am Post subject: Look at My Loins! |
 |
|
I have been saving these chunks of big feral hog sow backstrap that Deputy Dawg brought me - about two and a half pounds.
I used the Jack Daniels Smokey Mesquite Marinade. I had it on some pork Debi and Jerry made one time behind JerryB's Kayaks and it was great.
Now into the Foodsaver marinade vacuum pan to soak up flavor all day in the fridge.
And then a quick sear then indirect on the Weber.
It was even better than it looked!
_________________
Like Corpusfishing.com on Facebook! |
|
| Back to top |
|
 |
ironmanstan
Exalted Ruler of Flour Bluff
Joined: 04 Oct 2006
Posts: 12256
|
| Posted: Fri Aug 19, 2016 8:45 am Post subject: |
|
|
Heck yeah that looks great!!!
_________________
I LIKE MINE FRIED. |
|
| Back to top |
|
|
rodandroll
Full Grown Flour Bluffian
Joined: 17 Jan 2007
Posts: 1787
Location: Kerrville, Tx
|
| Posted: Fri Aug 19, 2016 12:54 pm Post subject: |
|
|
Looks good. Have you tried making Canadian Bacon from loins. It's cured and smoked and then you can use it just like cured ham, breakfast canadian bacon, for sandwiches, snacks, etc... I didn't know what I was missing until I made it the first time.
You brine it for 4 days in zip lock bags in the refrigerator and then smoke it. It's super easy to do. If your interested I will post the recipe.
_________________
Now that food has replaced my sex life I can't even get into my own pants!!!!!!!!
Even duct tape can't fix stupid ... but it can muffle the sound!!! |
|
| Back to top |
|
|
kweber
Full Grown Flour Bluffian
Joined: 08 Mar 2006
Posts: 2387
Location: Hondo
|
| Posted: Fri Aug 19, 2016 3:34 pm Post subject: |
|
|
title of the thread kinda threw me off... 
_________________
the creepy uncle that scares the kids.... |
|
| Back to top |
|
|
shallowsport
Full Grown Flour Bluffian
Joined: 07 Jun 2006
Posts: 3260
Location: Flour Bluff/Kingsville
|
| Posted: Sun Aug 21, 2016 8:08 am Post subject: |
|
|
Better than it looks! It must be dag gum good 
_________________
"I do hunt and I do fish and I do not apologize to anyone that I hunt and fish." - Norman Schwarzkopf |
|
| Back to top |
|
|
Skipper
Co-owner of the S.S. Buddy Love
Joined: 07 Mar 2006
Posts: 803
Location: Flour Bluff
|
| Posted: Sun Nov 27, 2016 6:59 am Post subject: |
|
|
| rodandroll wrote: | Looks good. Have you tried making Canadian Bacon from loins. It's cured and smoked and then you can use it just like cured ham, breakfast canadian bacon, for sandwiches, snacks, etc... I didn't know what I was missing until I made it the first time.
You brine it for 4 days in zip lock bags in the refrigerator and then smoke it. It's super easy to do. If your interested I will post the recipe. |
Post up the recipe, I'll try it... Adios
Skipper
_________________
<*)\\\><(
___________________
98' Haynie Bigfoot 200 Mercury Optimax Pro XS |
|
| Back to top |
|
|
bulldog1935
Full Grown Flour Bluffian
Joined: 07 Feb 2017
Posts: 1061
Location: downtown Bulverde, Texas
|
| Posted: Wed Feb 08, 2017 12:18 pm Post subject: |
|
|
how about venison flanks and backstrap?
with papas, it makes killer breakfast tacos
 |
|
| Back to top |
|
|
Tyler
Site Admin
Joined: 06 Mar 2006
Posts: 12840
|
|
| Back to top |
|
|
|
FAQ
Search
Memberlist
Usergroups
Register
Profile
Log in to check your private messages
Log in
