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?
smoking TC'S smokin' WSM adventures
- Thread starter tctenten
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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 ...
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 ...
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….grantmichaels said:
Ice bath then slice and freeze using food saver?grantmichaels said:
yup ... least spoilage, most moisture retention ...
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.
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. all of mine are all beer, lol ...
My dad lives alone and has 4 freezers with enough food to live off for 5+ years - I am going to start taking our proteins each trip!grantmichaels said:
Ozzy2001 said:
exactly ... w/ red berry preserves, and the right crackers ... yum! ...
tctenten said:image.jpeg
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.
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.
Good sourced pork can be eaten less than well done for sure! Good tip Jeff
Fire up that WSM ...
It is too hot here to smoke!grantmichaels said:
tctenten said:
Promise? ...
Feels Like 3°tctenten said: