Larding a Pork Loin

[SmokinEdge]

It’s happening now. Old technique but still effective. I’m using salt pork fat to lace this loin.

 

[SmokinEdge]

And just like that I have a marbled pork loin running the full length.

 

[Fueling Around]

Nice write up.
I haven't larded in years.

 

[SmokinEdge]

Pulled around 150-ish IT. This is the most juicy and flavorful pork loin you can make besides injected. But I still think this is better. The juicy is off the chart and the salt pork added nice flavor to the meat.

You can also season your fat with herbs and flavors before you lace it into the meat. It’s a nice way to add fat and flavors before you at the same time.

 

[DRKsmoking]

That is new to me .
I will have to look into this process.

Thanks for the pictures and how you did it .

David

 

[SmokinEdge]

That is new to me .
I will have to look into this process.

Thanks for the pictures and how you did it .

David

It’s an old French technique. Been around more than 100 years. Works great with beef like round roast, and venison it’s fantastic as well as game birds. Lace in fat and flavor at the same time.

 

[DRKsmoking]

Like the idea, and salt pork.

But I can also see other things to probe ( lace ) into like maybe frozen herb butter or something like that. Just got me thinking.
Where did you pick up the tool, lacer I guess .

David

ps: was it tough to stab into the pork loin.

.

 

[SmokinEdge]

Like the idea, and salt pork.

But I can also see other things to probe ( lace ) into like maybe frozen herb butter or something like that. Just got me thinking.
Where did you pick up the tool, lacer I guess .

David

ps: was it tough to stab into the pork loin.

.

I think I got the larding needle off Amazon. There are a few different designs but the one I have is most versatile for all the things you are thinking David. I’ll pull up a link

 

[DRKsmoking]

for all the things you are thinking David. I’ll pull up a link

Thanks , I will also check Amazon.ca, sometimes some things are on .com and not .ca

David

 

[SmokinEdge]

DRKsmoking , this is like the needle I have.


https://www.amazon.com/Metaltex-251...keywords=larding+needle&qid=1740194878&sr=8-3

 

[SmokinEdge]

You can also push the needle through a cold block of back fat or butter and just twist in around. This will fill the needle, but it’s very important that the fat is cold and firm. Otherwise depositing it into the meat gets difficult.

 

[DRKsmoking]

Yours is much better then the only one on .ca

GEFU Meat and Roulades Larding Needle, Stainless Steel : Amazon.ca: Home

GEFU Meat and Roulades Larding Needle, Stainless Steel : Amazon.ca: Home

www.amazon.ca

 

[DRKsmoking]

Thanks Eric, I will have to check the restaurant depot in town that has different kitchen tools.
They might have a better style. More like yours

David

 

[SmokinEdge]

Thanks Eric, I will have to check the restaurant depot in town that has different kitchen tools.
They might have a better style. More like yours

David

It’s worth it as a kitchen tool for sure.

 

[JLinza]

Nice work Eric, lookin darn good

 

[jcam222]

Looks great. I'll have to look into this as well.

 

[Gonna Smoke]

Yours is much better then the only one on .ca

GEFU Meat and Roulades Larding Needle, Stainless Steel : Amazon.ca: Home

GEFU Meat and Roulades Larding Needle, Stainless Steel : Amazon.ca: Home

www.amazon.ca

This one uses a different technique. It pulls the fat into the meat rather than pushing it. Won't work with soft things such as butter, but would work with vegetables such as carrots, celery, etc...

 

[DRKsmoking]

This one uses a different technique. It pulls the fat into the meat rather than pushing it. Won't work with soft things such as butter, but would work with vegetables such as carrots, celery, etc...

Which one is that Charles ?

David

 

[millerbuilds]

Eric,
That is cool!

- Jason

 

[SmokinEdge]

Which one is that Charles ?

David

The one you found on Amazon.ca