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Author Topic: Springbok loin  (Read 52419 times)

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Offline africanmeat

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Springbok loin
« Reply #-1 on: July 12, 2015, 04:04:50 PM »
Springbok loin
So after i got some advice from few guys here on the forum .
thanks guys .
i took Art advise and marinade the loin in buttermilk (48 hours ) with a lot of herbs and spices . added some vinegar (thanks tim for the tip ) and and and ok .
i smoked 1/2 a loin and sous vide the other 1/2 .
It was served with a Zucchini pasta + mushrooms .
still can't make my mind what i like more .











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Offline ACW3

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Re: Springbok loin
« on: July 12, 2015, 04:11:38 PM »
WOW!!!  Really nice looking meal.  I could hammer some of that.

Art
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Offline drholly

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Re: Springbok loin
« Reply #1 on: July 12, 2015, 04:27:28 PM »
That looks and sounds great!
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Offline smokeasaurus

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Re: Springbok loin
« Reply #2 on: July 12, 2015, 04:54:47 PM »
Gosh Darn. Everything is perfect  8)
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Offline Pappymn

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Springbok loin
« Reply #3 on: July 12, 2015, 04:55:32 PM »

Quote from: smokeasaurus on July 12, 2015, 04:54:47 PM
Gosh Darn. Everything is perfect  8)

X2
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Offline sliding_billy

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Re: Springbok loin
« Reply #4 on: July 12, 2015, 06:08:40 PM »
I thin you need a deeper smoke ring - LOL.
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Offline muebe

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Re: Springbok loin
« Reply #5 on: July 12, 2015, 06:19:44 PM »
Wow!!!
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Offline Smokin Don

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Re: Springbok loin
« Reply #6 on: July 12, 2015, 07:05:02 PM »
Both looks delicious Ahron!!! Don
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