And a shot of a TL filet

[Richtee]

about 3" in diameter bonded TL, and bacon bonded to it :{)

[erain]

about 3" in diameter bonded TL, and bacon bonded to it :{)

looks nice...

so now the question is... would you cook med rare or is it no different than hamburger?

[Richtee]

Technically, it's ground meat. Knowing the prep process and so forth, however, I'd cook medium rare to medium and not sweat it. 140-ish... Because I made it.

[tadowdaddy]

Hey Rich, could you explain the process that goes into this? Interested to know the steps.

Thanks!

[Squirrel]

The Mad Scientist. That looks awesome. I would eat it med rare. Isn't there a thread somewhere about this whole process? Some of the newbies might get a better understanding of what this is all about if you could post it.

[erain]

so you know where the seams are in it still right? if you get a chance when you cook it if you aint already done so. take a pic of it cutting through a seam. just curious how it looks from that angle after cooked...

[Richtee]

The Mad Scientist. That looks awesome. I would eat it med rare. Isn't there a thread somewhere about this whole process? Some of the newbies might get a better understanding of what this is all about if you could post it.

Here's all the stuff I could find...

http://www.smoked-meat.com/forum/sho...18996#poststop
http://www.smoked-meat.com/forum/sho...18996#poststop
http://www.smoked-meat.com/forum/sho...13169#poststop

[Richtee]

so you know where the seams are in it still right? if you get a chance when you cook it if you aint already done so. take a pic of it cutting through a seam. just curious how it looks from that angle after cooked...

I'll prolly be giving that one to a friend for a Christmas present... you CAN see a grain difference, but not much, as you slice ALONG the grain with these, and all the grain is aligned in the cut itself.

[Richtee]

Hey Rich, could you explain the process that goes into this? Interested to know the steps.

Thanks!

Well you clean up the loin, making sure to have clean meat exposed for the bonding surface...NO silverskin or fat... those will not bond. Then you dust the hunks with the Activa, and wrap in Saran and 'spin" it tight... chill for 24 hours and BINGO!

[tadowdaddy]

Well you clean up the loin, making sure to have clean meat exposed for the bonding surface...NO silverskin or fat... those will not bond. Then you dust the hunks with the Activa, and wrap in Saran and 'spin" it tight... chill for 24 hours and BINGO!

Sweet.. looks fantastic!

[HawgHeaven]

That's pretty freakin cool Rich! You may even have a fix for male enhancement... just sayin...

[Fishawn]

The "Mad" Hunky

[SmokinLee]

Not recommended as a lubricant. It's thtuck, it's thtuck..

That's pretty freakin cool Rich! You may even have a fix for male enhancement... just sayin...