I’d like to formally introduce myself to the blogosphere with my first entry on the prestigious meat log. I am two weeks into the paleo challenge and feeling like I want to stick my face into a cake. I’ve been forced to get a little creative when attending gatherings and found myself unable to consume spirits to get myself through a family party and had to turn to bacon, natural progression I’d say.
Enter meat log. delicious layer upon layer of pork. I can’t take the credit for coming up with this or even cooking it as it was Ray who originally cooked it and Pete who decided to recreate it. It was a pretty fantastic pile of meat and the family agreed, it was a hit and now we know that’s our go to meal to get the people goin’. It almost distracted me from the half eaten Greg’s birthday cake my sister decided to grace us with and I say almost because I may or may not have smelled it intensely for a few minutes to make me felt like i ate it. 
Also cooked up a nice epic fail by trying to dehydrate watermelon in hopes of watermelon candy. Apparently you cant believe everything you find on the interwebs because I got excited about nothing and was failed miserably by this experiment and wasted an entire watermelon in the process. 
Meat log Recipe:
1 Pork loin
1 Pkg bacon
1 package sweet Italian sausage
1 green apple, diced
1 tomato, diced
1.  Set oven to 350. Basket weave together the bacon on the counter, set aside.
2. Put saran wrap around pork loin and pound out until thin.
3. Mix together stuffing, take sausage out of casings if necessary.
4. Stuff loin with stuffing and drape weave over.
5. Put in pan and into oven, leave in for about 30 mins or until internal temperature reaches 170.
6. Once internal temp is reached, broil for a few minutes to crisp up bacon and enjoy!

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