Making Honey Mustard Pork Loin Deli Ham

[@marksadler6558]

I like it when I watch recipes on KZbin and this one hit all the marks for something that works. Thanks!

[@ThisDadGoesTo11]

Awesome! Thanks for the kind words. Hope you try it out! If so, let me know how it goes. 😁

[@AlaskaMan2]

I vacuum pack a lot of fish every year. I've found with a juicy product, placing a clean paper towel in the front of the bag to catch the moisture as the air is removed by the vacuum works really well.

[@ThisDadGoesTo11]

Whoa! Talk about a brilliant, simple, and inexpensive solution. I'll have to try that the next time I'm worried about moisture. Thanks for the hot tip! 👍👍

[@AlaskaMan2]

@ Absolutely. Love the show, going to try making my own ham from loin soon but I’m on a carnivore diet. Have you tried making it without honey/sugar?

[@ThisDadGoesTo11]

Hey, thanks! So, I think getting sweetness of some sort in there is important for balance. I'm not sure what it would be like without something to do that. Now, if you're doing keto, perhaps there are sweetening options you could use. Recently, a viewer on keto made my limoncello recipe using allulose and monk fruit sweetener, and he said the result was stellar. Perhaps something like that could work in this recipe. If you do try something different, please let me know how it goes! 😁

[@billm2158]

Looks wonderful, I can't wait to get home from our winter home and make some ham!

[@ThisDadGoesTo11]

Awesome! If you have a chance, let me know how it goes. Enjoy the rest of your winter! 😁

[@Garybarzha]

Showman 🎉it's perfect

[@ThisDadGoesTo11]

Thanks! This was a super tasty experiment! Nice to make something picky kids will eat. 🤣

[@Rileycolefisho]

Hey mate Absolutely love your videos all of them absolute fantastic recipes and great to follow along with. Just wondering mate how long can something like this sit in the fridge for after it's smoked. Thanks mate Looking forward to more videos

[@ThisDadGoesTo11]

Thanks! It's very much appreciated. So, I keep mine vacuum sealed and refrigerated, and I've had them last several months. The vacuum sealing is huge, as it makes it hard for mold to take hold, as there isn't really the oxygen that it requires for growth. If I have a large hunk where I'm just slicing off enough meat for the week and then popping back into the fridge, I vacuum dash the bag again. It works really well. Hope that helps! 😁👍👍

[@cartergetsitdone2815]

Wow looks amazing, I would have cut into it directly off the smoker it looked to tasty to wait. Great content.

[@ThisDadGoesTo11]

Yeah, I would have, too, if I hadn't already had a huge dinner earlier. 🤣 Thanks so much! If you try it out, let me know what you think. 😁

[@cartergetsitdone2815]

@@ThisDadGoesTo11 Definitely wiil be giving it a try.

[@ThisDadGoesTo11]

@cartergetsitdone2815 Awesome. I think that, next time, I'll increase the mustard a little bit, or even add a little mustard powder to the mix, just to body that character a bit. 👍

[@mileskirsch8880]

L👀kin Good 👍🏿 Are you still eating BIG BIRD ??? LOL That was a Monster Turkey 🦃. Awesome vidsMr. Keepem comin THANKS for the Hard work. Cheers 🍻

[@ThisDadGoesTo11]

🤣🤣 I've vacuum sealed managable portions and put the rest of it in the freezer. Will likely be using for turkey a la king in the future. What a ridiculous bird! I'm glad I did it, but I'll make sure to invite the whole neighborhood, next time! Thanks again for the kind words, my friend. 😁👍👍

[@BillMooney-r5c]

You're Canadian, how about a Maple or Honey Maple Ham? 🤣 Seriously...... How about?

[@ThisDadGoesTo11]

@@BillMooney-r5c Yeah, man! That's 100% on the to-do list. 🤣👌 Stay tuned.