Full Packer Duroc Loin Score

[SmokinEdge]

Was at the grocery today and found this Packer Duroc loin. 11 ribs plus the lower part. Was $5.99 a pound , marked down to $3.51 lb. The sell by date is close but I’m ok with that.

Cut some rib width chops, 10 of them, and had the bottom end at 4# so more bacon, was a fine deal.

 

[JLeonard]

Looks mighty good!

Jim

 

[JLinza]

Very nice, can't wait to see what you do with those.

 

[SmokinEdge]

Very nice, can't wait to see what you do with those.

The 4# lower piece is now comfortably resting in cure for Canadian bacon. I added a couple different extra ingredients to my normal process, I added phosphate, and ground sage. I figured why not. The only way to know is to do. Should be great for breakfast.

 

[JLeonard]

So you buy cut, package and freeze before the date.....How long will they last in the freezer? Reason I ask is because I hit the reduced bin at my store and score some pretty good buys. I will repackage in vac seals if not already packaged like that.

Jim

 

[SmokinEdge]

So you buy cut, package and freeze before the date.....How long will they last in the freezer? Reason I ask is because I hit the reduced bin at my store and score some pretty good buys. I will repackage in vac seals if not already packaged like that.

Jim

Re packaged in vac seal you have same as any other store bought meat. In this case the loin was already vac sealed so I could have just thrown it in the fridge as is and wet aged it. Pork gets a little funky aged, but it’s a personal preference. “Cheese” you either like it or not.

As to my re packaged pieces, 6 months easy in the freezer. But they likely will never make it that long, and if I lose one and don’t find it for a year, it will eat very well. Vac sealing is magic with meat and longevity.

 

[Gonna Smoke]

I would not have left the store without that in my possession, nice score...