Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Pages: [1] 2   Go Down

Author Topic: Ideas to salvage pork loin  (Read 1398 times)

0 Members and 2 Guests are viewing this topic.

bregent

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 925
Ideas to salvage pork loin
« on: January 16, 2019, 03:17:00 PM »
I picked up a 7lb pork loin (in 2 pieces) to make some Canadian Bacon. I followed the recipe from Serious Eats and brined for 6 days.  After reading an article about Sous Vide Canadian bacon slices, I tried an experiment. With one whole piece, I smoked at 180F until IT of 140F.  The other I vac sealed and put into a bath at 145F for about 10 hours. After removing it I noticed that it had released a lot of liquid. I sliced a few samples from each batch to taste test and the smoked version was much better, moist and flavorful. The SV batch was tender, but dry and not much flavor. I might try again next time with a smaller piece, at a lower temp for much less time, but anyway....

What to do with 3 lbs of dry pork loin. Looking for some kind of dish I can use it in where it won't dry out any more and might absorb some moisture. I saved  a whole bowl the gelatin that was released so could use that. Thanks.
Logged

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6891
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: Ideas to salvage pork loin
« Reply #1 on: January 16, 2019, 03:31:24 PM »
Slice into pork chop slices and cook in a deep pan with some diced tomatoes from a can, mushrooms, onions, and peppers until it falls apart.  Add spices as you desire.
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

Clonesmoker

  • Digging the Pellet Smoke.
  • ****
  • Offline Offline
  • Posts: 348
Re: Ideas to salvage pork loin
« Reply #2 on: January 16, 2019, 03:44:41 PM »
Make a batch of scalloped potatoes and ham.
Logged

cookingjnj

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 894
  • Branchburg, New Jersey
Re: Ideas to salvage pork loin
« Reply #3 on: January 16, 2019, 03:48:43 PM »
Similar to BBL, cut the loin up into smaller pieces and slow cook in some type of chili until it starts to fall apart a bit?
Logged

BigDave83

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2271
  • South West PA
Re: Ideas to salvage pork loin
« Reply #4 on: January 16, 2019, 07:58:53 PM »
I would have probably not did the SV one at that high of temp or that long 138/6 is what  I would have done. Cube it and brown in some bacon grease, add to eggs or beans.
Logged

GREG-B

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 521
  • Washougal WA
Re: Ideas to salvage pork loin
« Reply #5 on: January 16, 2019, 08:01:38 PM »
Some of it could be used in pork fried rice.  That's what we do with left over loin and tenderloin.
Logged
If the women don't find ya handsome, they should at least find ya handy.

bregent

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 925
Re: Ideas to salvage pork loin
« Reply #6 on: January 16, 2019, 08:20:13 PM »
Quote from: BigDave83 on January 16, 2019, 07:58:53 PM
I would have probably not did the SV one at that high of temp or that long 138/6 is what  I would have done. Cube it and brown in some bacon grease, add to eggs or beans.

Yep. I was using the time and temps from SE as a guide, but won't do it that way again.

Thanks for all the tips everyone - I think Chili Colorado is on the menu for tonight and what's left will go into fried rice.
Logged

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9681
  • Mayberry
Re: Ideas to salvage pork loin
« Reply #7 on: January 16, 2019, 10:20:08 PM »
Pozole or Chili Verde!
Logged
Bacon is a Gateway Food...

pmillen

  • Global Moderator
  • You are starting to smell like smoke.
  • ***
  • Offline Offline
  • Posts: 3364
  • This pistol is most fun for the buck
Re: Ideas to salvage pork loin
« Reply #8 on: January 17, 2019, 08:58:53 AM »
Quote from: BigDave83 on January 16, 2019, 07:58:53 PM
I would have probably not did the SV one at that high of temp or that long 138/6 is what  I would have done. Cube it and brown in some bacon grease, add to eggs or beans.

My Anova cook book says 137° for 2½ hours.  I haven't done one that way, but I would trust their recipe.

They recommend pork loin chops at 145°/1 hr.  That was excellent.
Logged
Paul

Lone Star Grillz Texas Edition Direct Offset - MAK 2-Star – M Grills M-36 – Hunsaker Drum – Basic 36" Blackstone Griddle – PK Grill – Masterbuilt 1050 – Kamado Joe Big Joe w/FireBoard Drive & Blower

Canadian John

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2698
  • HAPPY COOKING, Canadian John
Re: Ideas to salvage pork loin
« Reply #9 on: January 18, 2019, 09:04:05 AM »

 Got a dog?
Logged

hughver

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2198
  • University of Louisiana
Re: Ideas to salvage pork loin
« Reply #10 on: January 18, 2019, 10:21:09 AM »
Try Tamale pie.
Logged
--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

bregent

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 925
Re: Ideas to salvage pork loin
« Reply #11 on: January 18, 2019, 01:39:29 PM »
Thanks for all the ideas. Did Chili Colorado. Not as good as fresh pork shoulder, but still very good. Had no pasilla peppers so used ancho and guajillos.

« Last Edit: October 27, 2021, 08:33:50 PM by bregent »
Logged

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9681
  • Mayberry
Re: Ideas to salvage pork loin
« Reply #12 on: January 18, 2019, 04:02:16 PM »
Ohh no no no, Colorado must be beef, Verde is Pork!    :pig:
Logged
Bacon is a Gateway Food...

bregent

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 925
Re: Ideas to salvage pork loin
« Reply #13 on: January 18, 2019, 09:08:18 PM »
Quote from: Bentley on January 18, 2019, 04:02:16 PM
Ohh no no no, Colorado must be beef, Verde is Pork!    :pig:

You're probably technically correct, but there are plenty of recipes for Colorado that call for pork rather than beef. It may be closer to carne adovado.  Verde is made with green (tomatill) salsa. In any case, it's good with pork, but I'll try it with beef next time.
Logged

WiPelletHead

  • Digging the Pellet Smoke.
  • ****
  • Offline Offline
  • Posts: 298
  • Mondovi WI
Re: Ideas to salvage pork loin
« Reply #14 on: January 18, 2019, 09:55:04 PM »
Quote from: bregent on January 18, 2019, 09:08:18 PM
Quote from: Bentley on January 18, 2019, 04:02:16 PM
Ohh no no no, Colorado must be beef, Verde is Pork!    :pig:

You're probably technically correct, but there are plenty of recipes for Colorado that call for pork rather than beef. It may be closer to carne adovado.  Verde is made with green (tomatill) salsa. In any case, it's good with pork, but I'll try it with beef next time.

I thought Chili Colorado was red and Chili Verde was green sauce.

Either could be beef or pork.

I could be wrong.
Logged
Weber Searwood 600
Pages: [1] 2   Go Up
« previous next »