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Whole Pork Loins...What to Do...?
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Tony
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PostPosted: Sun Nov 25 12 5:37 am    Post subject: Whole Pork Loins...What to Do...? Reply with quote

So We just pulled in from the local Shop-Rite here in New Jersey with some More whole pork loins ( that we really didn't need!) but they were on sale, so...Well, 'Ya know ...Can't pass up a Sale! Laughing

Mrs. Tony informed Me that the "cube" freezer is still fairly full of Canadian Bacon from our last session.

So...Question is ...Besides boneless pork chops, what else can we do with about thirty ( Shocked ) pounds of pork loins?

Any and All suggestions are Greatly Appreciated!

Mucho Thanks, All! Wink

Best Regards,

Tony Very Happy
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Hell Fire Grill
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PostPosted: Sun Nov 25 12 5:45 am    Post subject: Reply with quote

Stuffed loin comes to mind next would be to freeze some for a rainy day project.
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k.a.m.
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PostPosted: Sun Nov 25 12 5:46 am    Post subject: Reply with quote

Tony, just the other day Chris and I were talking about slicing them thick and inserting a knife in the side and move it left to right to create a pocket then stuffing them with your favorite stuffing. I was thinking about using a bakers icing bag or what ever they are called. Very Happy Wrap the edge with bacon like a filet mignon. Very Happy
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Canadian Bacon
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PostPosted: Sun Nov 25 12 5:48 am    Post subject: Reply with quote

Tony I know you said the freezer was full of Canadian Bacon...but I would still use some of those loins for Peameal Bacon...one of my favorites fried and on a bun.

http://www.ifood.tv/blog/how-to-make-peameal-bacon



My next batch is going to be all Peameal.
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Tony
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PostPosted: Sun Nov 25 12 6:04 am    Post subject: Reply with quote

Oh, YEAH...Three of My Favorite Folk here with Three Home Runs! Cool

Oh, Yeah ...Keep 'Em Coming, Folks! Wink

Thanks Much to My "First Responders" ...Namely,

Hell Fire Grill ( my "LIAR Club" sponsor!) Rick and Kevin...

Will Definitely try some of each of these!

Best Regards,

Tony

Wink
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Mr Tony's BBQ
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PostPosted: Sun Nov 25 12 6:32 am    Post subject: Reply with quote

I recently found a chunk of a whole loin i had injected, brined and smoked months ago then froze. I sliced it into 2" thick chops and pan fried in butter....it was incredible!!
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Tony
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PostPosted: Sun Nov 25 12 7:29 am    Post subject: Reply with quote

Mr Tony's BBQ wrote:
I recently found a chunk of a whole loin i had injected, brined and smoked months ago then froze. I sliced it into 2" thick chops and pan fried in butter....it was incredible!!


2" inches Thick... I could feed off that for two Days! Laughing Cool

But ...No Kidding...Pan Fried....MMm,MMm,MMn !!

Tony, Ya'll know how to please a hungry Belly! Thank You! Cool

Best Regards,

Tony (The Other Tony Laughing )

Laughing Wink
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Hell Fire Grill
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PostPosted: Sun Nov 25 12 7:43 am    Post subject: Reply with quote

Heres one!

Butterfly a piece of lion and wrap it around a kielbasa then wrap it up like a fatty with a bacon weave and all.

Like a 4 meat fatty.
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YODQ4U
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PostPosted: Sun Nov 25 12 7:45 am    Post subject: Reply with quote

Cut and flatten out then bread them to make pork tenderloins.
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PostPosted: Sun Nov 25 12 7:48 am    Post subject: Reply with quote

I like the pea meal bacon idea. My only problem with the link provided is it takes damn near a month and relies on a brine. I dont have the space inside for a brine bucket that long.
I am not sure if you have a commercial slicer and maybe a venue to sell it at, but during the winter when i make the stuff my friends come out of the wood work for the CB. Sliced nice and thin they make their work sandwiches with the stuff.

OTW make some thin cuts, pound them out, bread and fry. Make your favorite marinara sauce or other sauce. Cook, throw into the sauce for 30 minutes or so, some cheese across the top, dinner, breakfast, and lunch is served.
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Tony
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PostPosted: Sun Nov 25 12 7:55 am    Post subject: Reply with quote

Hell Fire Grill wrote:
Heres one!

Butterfly a piece of lion and wrap it around a kielbasa then wrap it up like a fatty with a bacon weave and all.

Like a 4 meat fatty.


HFG...Dude- I knew You would come through with something Exotic (He!!-No One else Here Does! Shocked Laughing Laughing )

Okay I'm up for this ...The He!! with the pork ...

Where do i get Me some Lion meat? Shocked Laughing Wink

Best Regards,

Tony Very Happy Laughing Cool
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Tony
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PostPosted: Sun Nov 25 12 7:57 am    Post subject: Reply with quote

YODQ4U wrote:
Cut and flatten out then bread them to make pork tenderloins.



Yum...Oh,Yeah - I could see that Workin' !

Thank You YODQ4U !

Best Regards,

Tony Very Happy
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BUGSnBBQ
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PostPosted: Sun Nov 25 12 8:09 am    Post subject: Reply with quote

I'm thinking Schnitzel!. Add some Spaetzle to it with steamed Broccoili and you got yourself a fine meal.
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k.a.m.
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PostPosted: Sun Nov 25 12 8:14 am    Post subject: Reply with quote

Tony, here is a good Tasso recipe if you are in the smoking mood.
I have yet to make this but I want to bad.
http://www.nolacuisine.com/2005/11/03/homemade-tasso-recipe/
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Hell Fire Grill
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PostPosted: Sun Nov 25 12 8:23 am    Post subject: Reply with quote

Brine it overnight and cook it with a herbs de provence crust.
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PostPosted: Sun Nov 25 12 8:30 am    Post subject: Reply with quote

k.a.m. wrote:
Tony, here is a good Tasso recipe if you are in the smoking mood.
I have yet to make this but I want to bad.
http://www.nolacuisine.com/2005/11/03/homemade-tasso-recipe/



I could get down with that real quick...
Shocked
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k.a.m.
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PostPosted: Sun Nov 25 12 8:37 am    Post subject: Reply with quote

Oregon smoker wrote:
k.a.m. wrote:
Tony, here is a good Tasso recipe if you are in the smoking mood.
I have yet to make this but I want to bad.
http://www.nolacuisine.com/2005/11/03/homemade-tasso-recipe/



I could get down with that real quick...
Shocked

Jason, I took one look at that recipe a while back and knew it was spot on. I just haven't had time to make it yet but I will. Wink
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PostPosted: Sun Nov 25 12 8:48 am    Post subject: Reply with quote

Have you tried schweinbraten?
Incredible marinated pork steaks on a kaiser bun.
We used to do the marinade with salt, pepper, red wine, red onion, paprika etc.
Maybe a 4 hour marinade, high heat, good stuff!
I seem to remember the type of paprika had a huge influence on the taste....
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Hell Fire Grill
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PostPosted: Sun Nov 25 12 9:01 am    Post subject: Reply with quote

How about a modified hurricane turkey treatment?

Brine the lion in your favorite brine. Inject it with applesauce, butter, orange marmalade and maybe even a bit of cinnamon. Rub it down with some of the injection mix and wrap it with a bacon weave.

I never tryed it on a lion but it sure sounds tasty and I know it works on turkeys.
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PostPosted: Sun Nov 25 12 9:06 am    Post subject: Reply with quote

Hell Fire Grill wrote:
How about a modified hurricane turkey treatment?

Brine the lion in your favorite brine. Inject it with applesauce, butter, orange marmalade and maybe even a bit of cinnamon. Rub it down with some of the injection mix and wrap it with a bacon weave.

I never tryed it on a lion but it sure sounds tasty and I know it works on turkeys.



Ira is that you...
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