Member’s Mark Bone-In Pork Center Loins, Cryovac (2 loins per bag. cut up by me

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rc4u

Smoking Fanatic
Original poster
SMF Premier Member
Jun 4, 2015
554
254
well this a start and will take more pics as i make chops. you can see nice back fat on the outside. and the tenderloin tucked inside, and the tenderloin cut out, and the rear section is a nice bone in roast with back fat on. now first two pics are in crovac and two pcs. its the spine cut down the center to make 2. this where baby back ribs is from..
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some more pics of chops n
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roast tied .. i have a fridge in my shop and i keep it at 29-30 degrees, as the meat gets kind of slushy after 3 days n cuts real nice, i like better than freezer cause that only gets outside.. n blood doesnt usualy freeze till 28 or less.
 
after its all laid out i put boards in freezer to harden a little then vac seal.
 
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