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smoking TC'S smokin' WSM adventures

JoynersHotPeppers said:
Turkey and loin both look amazing! I really need to do that more often and use my slicer. Has anyone ever frozen fresh sliced meats with success?
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I was contemplating doing that with some in the food saver.   I probably will because that is too much meat for the week.  Whaddya think?  
 
MMMmmm Ange is making red currant jelly at the moment, a couple of slices of these with a dollop of jelly and I would be in heaven.  Looks great Terry.  


perfect for baked brie!
Turkey and loin both look amazing! I really need to do that more often and use my slicer. Has anyone ever frozen fresh sliced meats with success?


yes, but it's optimal to ice bath ...
 
grantmichaels said:
perfect for baked brie!

yes, but it's optimal to ice bath ...
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Spoilt for choice.  Ange makes vats of quince paste every couple of years from the folks quince tree (like literally kilo's of the stuff - she was lamenting last month when we were down to our last kilo - remember 2.2lb to the kg), so when I feel like a cheese coma that is a baked brie, I tend towards quince….  
 
I'll be doing that when Costco runs the whole side of beef ribeye and maybe even the beef roasts on sale and a turkey breast perhaps ;) Oh, need to buy a freezer first which means I need to put up the shed doors I built and clear out garage and stop harvesting deer...damn freezer is 50% venison currently. 
 
tctenten said:
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I took advantage of the warm temps here in the northeast and decided to smoke some stuff for the upcoming week. First up is a pork loin, first tume smoking one and it came out pretty good. Next time I will probably take it off at 160 instead of 165f.

I got a igrill2 for christmas.... It works great... Very happy with the purchase.
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Looks great.
 
If you find it a little dryer than optimal, I would lower your temp to 145. Last loin I did to 145 stayed way juicer than the ones I have taken to 165.
 
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