10.5 lber Loin Sampler

[woodenvisions]

My butcher tells me today that the Pork Loins are on sale @ 1.49$ a #...

So I see this Monster staring @ me saying..." Take me to your Belly " !
So being a nice guy, I follow the command.Besides, who am I to argue with a Pork Loin this size!?!?

We decide that we're gonna Akornize it and then vacuum pack and freeze it.
But first, it gets the Mustard treatment on the entire 3 plus feet of it, and then 1/3rd with Hog Waller, 1/3 rd of SPK and the last 1/3rd of the Texas Pecan Rub.
Over the lump at 325 untill int temp about 120 and then a temp of 375/400 to get a little crust.Im thinking of pulling at about 150/155.
Hope y'all like the final pics, just a bit longer..

[OldUsedParts]

Woo Hoo, A Suckle Bustin "Tan Line"

[Russ]

Can't wait for the report card on this. As always great pics almost take me there. Yummy.

Russ

[woodenvisions]

Woo Hoo, A Suckle Bustin "Tan Line"

Baywatch Loins Emm

[woodenvisions]

Can't wait for the report card on this. As always great pics almost take me there. Yummy.

Russ

Thx Russman,
We gave them an A.
Only sampled one side, but I'm sure the rest is just as good.
Now, time to vacuum pack and clean up, grrrrr it's gonna be a long night.

Here's the finished pics

[Russ]

Out of the 3 flavoured which in your opinion was the best? Tastes and looks?

Russ

[woodenvisions]

Russ, I only tried the Hog Waller side. The rest was kept in big chunks and vacuum packed. From the small piece I had, it was excellent.. I put the Pecan on HEAVY because it seems u need to compared to the others. I went EASY on the SPK, that stuff is lethal lol.

[Boots]

Geez that musta come from FrankenPig!

[outlaw]

Novel idea (at least for me) of doing 3 separate flavor profiles on one huge piece of hog. Looks like it came out real nice. We buy those and beat them out into cutlets which my wife is the BEST at anything chicken fried.

[OldUsedParts]

I hereby dub thee "Da Lotto Loin" - - - I sure can visualize some great Sammies looking at that

[bsooner75]

Looks perfect


Sent from my iPhone using Tapatalk

[woodenvisions]

Geez that musta come from FrankenPig!

Yeah Boots,
The thing was a Monster. They had a case of about 75-100. It's( Appreciation ) week there, it's thier 5th year in the new establishment. Been in the family biz forever. It's a franchised ShopRite.

We got a dozen eggs for 5¢...

Probably go back a few more times to fill the freezer in the garage.

[woodenvisions]

Novel idea (at least for me) of doing 3 separate flavor profiles on one huge piece of hog. Looks like it came out real nice. We buy those and beat them out into cutlets which my wife is the BEST at anything chicken fried.

Thx outlaw,
Yeah, I'm planning on doing 1/8" slices on the next one, about 10 " long and making a ( pork ) version of Braciole in a good sauce. The thin slices should cook real nice in the slow cooker.

[woodenvisions]

Looks perfect


Sent from my iPhone using Tapatalk

Thx bsooner,
I don't know if it was perfect, but it was really good. Now I just need to find recipes for the frozen slices when I cut em up.

[OldUsedParts]

Here's 3 for you:
Loin on Rye
Loin on Own-Yawn Bun
Loin on Hoagie Roll