You can use pork loin,,,,,I chose Deer loin,,,,,,cause thats what I like most
The stars of the show
(http://i726.photobucket.com/albums/ww263/OU812_bucket/dinner/100_4062.jpg)
2 Tbl rubbed sage
2 Tbl Dijon mustard
1 Tbl olive oil
1 Tbl Shallot Pepper
1 Tbl freeze dried Chives
1 1/2 tsp dried Thyme
1 1/2 tsp minced garlic
1 tsp California sweet Basil
Mix all that stuff together and set aside
Now take your loin
(http://i726.photobucket.com/albums/ww263/OU812_bucket/dinner/100_4063.jpg)
Cut it like so
(http://i726.photobucket.com/albums/ww263/OU812_bucket/dinner/100_4064.jpg)
Then the other way,,,,,,,,like so
(http://i726.photobucket.com/albums/ww263/OU812_bucket/dinner/100_4065.jpg)
Place some plastic on top and beat the crap outta it
(http://i726.photobucket.com/albums/ww263/OU812_bucket/dinner/100_4066.jpg)
Kinda like so
(http://i726.photobucket.com/albums/ww263/OU812_bucket/dinner/100_4067.jpg)
Square up
(http://i726.photobucket.com/albums/ww263/OU812_bucket/dinner/100_4068.jpg)
Lay the loin on some plastic wrap and top with the herbs we mixed a while back
(http://i726.photobucket.com/albums/ww263/OU812_bucket/dinner/100_4069.jpg)
Like so
(http://i726.photobucket.com/albums/ww263/OU812_bucket/dinner/100_4070.jpg)
Gently roll back up
(http://i726.photobucket.com/albums/ww263/OU812_bucket/dinner/100_4071.jpg)
now roll that hunk of goodness in the plastic wile pinching the ends
(http://i726.photobucket.com/albums/ww263/OU812_bucket/dinner/100_4072.jpg)
Grab the ends and keep rolling till ya got a tight hunk of meat
(http://i726.photobucket.com/albums/ww263/OU812_bucket/dinner/100_4073.jpg)
Tuck the ends under and throw in the fridge
(http://i726.photobucket.com/albums/ww263/OU812_bucket/dinner/100_4074.jpg)
See ya tomarrow,,,,,,,,,,,,,come dinner time
Oh ya,,,,,,,,,,,,,,,,,got some bacon to finish this thingy off ;D
Edit; had some of the measurements wrong,,,,,,,there right now
That looks great. Are you covering it with a bacon weave? Can't wait for the next installment :)
Quote from: Waltz on January 21, 2013, 11:54:42 PM
That looks great. Are you covering it with a bacon weave? Can't wait for the next installment :)
Yep ;D
OK,,,,,,,,,,had some set backs,,,,,,,,,,looks like this is gonna be lunch towarrow
Along with the set backs the bacon I was usin was in chunks so I had to piece the weave together with stuff like this
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_4076.jpg)
Not bad for a band-aid kinda weave
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_4077.jpg)
Gonna give it 2 hr Hickory
that weave looks like you had perfect bacon. Very nice, as usual, OU812! You must have at least found some deer to shoot this year. We had estimates of a 95% kill-off due to EHD up here along the Missouri River. Kinda made it difficult to shoot anything even if you saw it.
Quote from: mow_delon on January 22, 2013, 07:59:07 PM
that weave looks like you had perfect bacon. Very nice, as usual, OU812! You must have at least found some deer to shoot this year. We had estimates of a 95% kill-off due to EHD up here along the Missouri River. Kinda made it difficult to shoot anything even if you saw it.
They estimate 60% kill off here,,,,,,,,,,,,,,,,,I bet more like 80%
Huntin sucked this year,,,,,,,,,,,what we saw saw running,,,no rime no reason
We did get 4 in the freezer,,,,,,,,,,didnt see nothin drunig black powder
Bacon weave looks well pieced together from here. Is it nearly done yet? :)
lookin good
Not as purdy as I would like but its done,,,,,,,,,,took 2 1/2 hr
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_4078.jpg)
Wrapped and chucked in the fridge last night
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_4079.jpg)
Gonna have some for lunch today,,,,,,,,,,,,,,,,see ya in a bit ;D
That looks good Curt! Almost like that pesto pork loin we attempted at the last MWSO
Almost ;D
Lunch time!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_4081.jpg)
Severed with some of these things ;D
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_4080.jpg)
Ya Baby!!
Nice!
Looks great. I am going to give that a try.
Nice tutorial Curt and a job well done on the cook :)
Loin looks great! Them green things don't belong there...belong in pea shooter! ;D
Thanks every one,,,,,,,,it was a battel,,,,,,,,,,,,but I won ::)
Them little green things are my favorite kinda green stuff ;D
Waltz; The flavor of the herbs was all most perfect,,,,gonna up the garlic to 2 tsp next time
I just looked at the spice rack and grabbed the things that go togeater and kept adding till it tasted right and it didnt over power the flavor of the meat at all
Most of the time I dont wright things like this down,,,,,,,just kinda wing it
I guess you know I really would have appreciated a invite for lunch... ;)
Quote from: ghost9mm on January 23, 2013, 05:41:13 PM
I guess you know I really would have appreciated a invite for lunch... ;)
You dont need an invite,,,,,,,,,just show up,,,,,,,,,,,Im more than willing to share
Thanks OU812. It looks like it would work with flank steak too, probably with different herbs and spices, so will give it a try with that first as a practice shot so that I can get it right for the venison. I also tend to 'wing it' with most of what I make. I measure cure quantities carefully but that is about all.