///M5

Another reason why it will be nice to move back near home. The FIL has a "smoke house" that they do all their meat processing in, including a good size grinder and the stuff to make sausage. It's always good but surprises me. We make dried deer/pork sausage and normally it's just make sausage and hang it in the smoke house with a small fire to smoke it and then leave it hanging for a few days in the cold. Seems crazy to me that's all that is needed. To me it is like beef jerky on steroids. I want some. I assume you are using ground meat. How do you hold it together?

most of you did already

see what I did there

<-is never sarcastic

I catch it all

Then you needed to start cooking it yesterday

....again

Right..I like mine on the pink side myself.. But that is a personal preference also you must understand..Some prefer raw,some med well, well done,ect ect.Some people are dumb and some are smart. Great, I just spit water everywhere after reading that. Typing on a wet keyboard. Hydrogen iodide and a dash of HCl solution should get rid of the unwanted guest genius. Spraying your house with acid doesn't make much sense, neither does using two different acids. About as productive as spraying water all over your keyboard. The best part is the genius comment....and amusingly a base works really well on nests as well. Oh, well double acid away. If you pay for the flight I could always eat some pickeled eggs and drink beer and gas them out for free of charge for ya.. Genius

Non-666 top

Right..I like mine on the pink side myself.. But that is a personal preference also you must understand..Some prefer raw,some med well, well done,ect ect. Some people are dumb and some are smart. Great, I just spit water everywhere after reading that. Typing on a wet keyboard. Hydrogen iodide and a dash of HCl solution should get rid of the unwanted guest genius. Spraying your house with acid doesn't make much sense, neither does using two different acids. About as productive as spraying water all over your keyboard. The best part is the genius comment....and amusingly a base works really well on nests as well. Oh, well double acid away.

I also need an industrial size smoker.

Trying to figure out if I can rally the BIL's to butcher pigs this year about the time I pop a deer. I really HATE to freeze/thaw/freeze. Once frozen is it to me.

When I butcher pigs I turn the pork loin into filler for my sausage. I also add the bacon though. Most of the animal gets ground. Good sausage here is god awful expensive and making your own is so much better anyways. One of the few classic MN meals I love to chow down on too. Some homemade pork sausage is the bomb. Like the fact I get to pet the animal before I eat it too.

And here is now the problem with pork loin. Via conventional cooking methods it needs to hit 135f or so. That is REALLY hot for meat. Not as bad as the nasty bird, but still. Hot = Dry. Then your vegetables are really the basis for a sauce and not so much to eat. Begs me to say brown and braise, but really a piece with more fat will work better. WAY better. Won't be as easy to eat or will exceed your 3 hours even with easy prep. Could also brown and then roast whole with the vegetables and make a gravy. I eat a fair number of carrots, but outside of a few oriental dishes celery to me is reserved as a flavoring. Some in my fridge ALWAYS, but not eat as a vegetable but as an ingredient.

General rule for landwalking proteins and many sea dwelling. Cook to the lowest possible edible temperature. Get the outside brown & crusty. Enjoy. The other aspect is of course the more natural marbling the better it will taste.

I don't cook pork loins nor do I do "medlies".Is the whole loin something the family does regularly or why attached to the whole thing? Let me understand and I'll think out of my box.Just something we ate tonight. Pork loin is a descently cheap chunk of meat.like a meat a shitload of maillard and slow cooking the innards is good. 135 is as much as you want it done. If I had a loin I cut it into chops personally

It are the ones I don't see I want to be rid of, not the ones I can.

I don't cook pork loins nor do I do "medlies". Is the whole loin something the family does regularly or why attached to the whole thing? Let me understand and I'll think out of my box.

I've killed 2 paper wasps, and 3 hornets in the house today. WTF? Obviously I need some insecticide in my eves but have no idea what I should use. Spider infestation as well.... I live in the woods, dense woods, so I realize part of it is status quo but stay the fuck out of my house.

Both statements have equal credibility. Doesn't mean they are linked completely.

Right..I like mine on the pink side myself.. But that is a personal preference also you must understand..Some prefer raw,some med well, well done,ect ect.Some people are dumb and some are smart.

Then ship me all your SNOW

And Matt, remind me Tues or Wed next week to look at the following week. Right now I am up to my eyeballs in alligators and taking today off isn't helping.

We are having crazy cold weather as well. Was 53 here yesterday morning. The summer has been absolutely gorgeous though. We've had almost no hot days, nearly no humidity and along with it the state bird has been hiding as I've only seen 2 mosquitoes all year. Pretty much been a consistent sunny 80 deg all summer. Today is going to be nice as well and no daycare so I am probably going to take the boys tubing.

No, fuck you.hmmmm... you aint fucking me fuckboy, but mike might take you up on that offer Just hide your dick in a sink and he will jump right in it. If your ass is on fire you see what you would do...That would be like saying you got hydriodic acid in your eyes and you would not rinse your eyes in a water fountain.You are manufacturing your meth wrong, you don't stir with your eyes.