Originally Posted by xsists
I wouldn't mind having some loin roasts (some for smoking whole some for CB) and if I could get some ribs out of it that would be great! Any links showing how to break it down? I tossed it in the freezer right now but the place I won it from told me I could take it back to the butcher and have them do whatever I want with it but I would rather just do it myself.
Since it is frozen, you don't have to hurry. You have time to decide what you want to do. I will show you how to do the cured & smoked Pork Loins (My way), in case you'd like to try that:
When you cure & smoke a boneless Pork Loin like you won, you end up with some very tasty meat. It depends on how thick you cut the finished product as to what I would call it.
If you cut some up in slices (fresh out of the smoker) like you do a smoked Ham, I call that Loin Ham.
If you cut it in 1/8" slices, freeze it in packs, and then get a pack out at a time for warming up with breakfast, we call that Canadian Bacon.
If you slice it anywhere from 1/2" up, freeze it, and then thaw a pack out at a time to warm up for Supper, I call that "Boneless Smoked Pork Chops" (My favorite).
I wrote two step-by-step instructions with Qview that does exactly those things. One of them is with a Loin just like you got there, and the other is with two of them.
One of them I ended up slicing into mostly boneless smoked pork chops, and a little bit of CB (I already had a lot of CB frozen).
That one is down below in my signature---Just click on "Boneless Smoked Pork Chops/Canadian Bacon".
The other one I just did on Thanksgiving, and I sliced some Smoked Loin Ham for Dinner, and a bunch of nice thick Boneless Smoked Pork Chops (I still have a lot of CB in my freezer). Here is that Thanksgiving link:
Follow either step-by-step you want, and you can change things if you want, but if you Dry Cure with Tender Quick like I did, don't change anything there. The amount of TQ per pound of meat must stay exactly the way I did it.
Also I take it to 160˚ in the smoker. That way I know it is actually safe to eat it cold, so I don't have to do any more than warm it a bit for those meals, or eat it cold for a snack.
If you take it out of the smoker much lower than that, you will have to always cook it before you eat it, and I find that to dry it up a bit.