Recent content by twinfallsid

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  1. twinfallsid

    Smoked Boneless Pork Loin

    Here they are finished: ::
  2. pork11.jpg

    pork11.jpg

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    pork10.jpg

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  4. twinfallsid

    Smoked Boneless Pork Loin

    I decided to make this recipe again.  I got 3 boneless pork loins and cut them in half.  They soaked in brine for 2.5 days.  The brine had: 1 cup kosher salt 1 cup dark brown sugar 1.5 TBS of garlic salt 1 TBS of fine black pepper. After soaking I wiped them off and tied them with string to...
  5. Smoked Boneless Pork Loin

    Smoked Boneless Pork Loin

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    pork04.jpg

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    pork03.jpg

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    pork02.jpg

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    pork01.jpg

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  10. twinfallsid

    Lucky Larry

    I cooked some burgers on the grill over a wood fire last night.  They were great!  There is nothing wrong with llama, give it a try sometime.
  11. twinfallsid

    Lucky Larry

    I pinched off enough 80/20 to make a small burger for breakfast. Llama meat is a lighter color than beef, but looks more like beef than pork.  It was mild tasting, a bit like veal.  There was no gaminess, or mutton flavor.  I only used salt and pepper to season it and it was really good. I...
  12. twinfallsid

    Lucky Larry

    Lucky Larry came home today to his final resting place, my freezer.  The three boxes of meat weighed 98 pounds, so I reckon I got just over 90 pounds of meat into the freezer for $135.  The lower bin is all ground 80/20 with beef fat added.  That's where the sausage experiments begin. :: ...
  13. LuckyLarry05.jpg

    LuckyLarry05.jpg

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  14. twinfallsid

    Lucky Larry

    I'm getting the liver and heart.  I forgot to ask for the tongue.  The neck will be put through the bandsaw for stew meat & bones. I've never had llama either, it allegedly tastes between beef & lamb.  The butcher is adding beef fat to make up the 80/20 grind.  This should make good sausage...
  15. Lucky Larry

    Lucky Larry

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