Sausage

The other hot dogs in the pack. All Pork, All Good.

Sous vide Pork Loin (Sunday)

First off I modified something I found the internet, and by modified I basically used their ingredients and modified that and ignore the rest.

1 cup yellow mustard
1 cup Dijon mustard
1/2 cup brown sugar
1 tsp black pepper

Mixed together.

I then added a good chunk of that the varied sizes of pork loin that I cut down (before putting them back in the freezer, put that in the vacuum sealer and sealed them up and heated them up to a bit under cooked.

I took this out of the bag, brushed it with a bit more sauce and put it in the oven to finish off. I made some mashed potatoes and served it over that with mustard. I ate leftovers several days afterward.

Chicken Scarpariello

I got a rough day text message and we got something else, so this’ll have to be delayed a bit.

Chicken Juk

Simple, I used stock instead of water. I used sambel olek, since I have more then one container again.

Hamburger

Pork! a few spices and going from there.