LOL... Me too, who'd ever expect to see pork loin and versatility in the same sentence. But This week I cured, stuffed, wrapped, and smoked some chops cut off of a loin.
http://www.smokingmeatforums.com/t/...sage-stuffed-pork-loin-chops-thats-a-mouthful
Then I smoked a small loin roast and added a kumquat glaze.
http://www.smokingmeatforums.com/t/160533/smoked-pork-loin-w-maple-kumquat-glazze
Last nite after starting a pot of white beans and adding chunks of the left over cured, stuffed, wrapped chop. I made homemade pizza with the left over glazed loin, some left over sausage, and some frozen smoked Cajun sausage. I couldn't find any pulled pork...... maybe a mouse is in the freezer.
Then tonight its Southern cooking at its finest, Southern Fried tenderized Pork! No biscuits or milk gravy cause I had white beans and rice w/ cured pork on the side. I can prove it!
I cut the last piece of loin into 3 pieces about and inch and a quarter thick. Floured and tenderized! Great to release that stress!
I can't wait to see how the Jaccard works.... You know, kid with a new toy?
Batter station. I use Buttermilk, creole mustard, eggs, tabasco, and Cajun power. Flour is unbleached with 15% corn starch, salt & pepper.
Ready for the skillet!
Dancing happily in the cast iron chicken frying skillet (I like the high sides less splatter).
AND finally the Bear View.
Really nothing exciting here, as I said in an earlier loin post, I year ago you could not have paid me to take a pork loin. Now there is 5 days of completely unrelated meals with unique tastes all for a small part of a pork loin. BTW the Chicken Fried tonight was so moist and flavorful, its right up there with the smoked meals. Oh and I used for openers, the cured smoked pieces of loin in the beans, they could have been a meal of themselves!
You don't have to smoke a whole piece of loin, slice package and freeze. You just have to be a little creative with your menu.
Been fun this week.
http://www.smokingmeatforums.com/t/...sage-stuffed-pork-loin-chops-thats-a-mouthful
Then I smoked a small loin roast and added a kumquat glaze.
http://www.smokingmeatforums.com/t/160533/smoked-pork-loin-w-maple-kumquat-glazze
Last nite after starting a pot of white beans and adding chunks of the left over cured, stuffed, wrapped chop. I made homemade pizza with the left over glazed loin, some left over sausage, and some frozen smoked Cajun sausage. I couldn't find any pulled pork...... maybe a mouse is in the freezer.
Then tonight its Southern cooking at its finest, Southern Fried tenderized Pork! No biscuits or milk gravy cause I had white beans and rice w/ cured pork on the side. I can prove it!
I cut the last piece of loin into 3 pieces about and inch and a quarter thick. Floured and tenderized! Great to release that stress!
I can't wait to see how the Jaccard works.... You know, kid with a new toy?
Batter station. I use Buttermilk, creole mustard, eggs, tabasco, and Cajun power. Flour is unbleached with 15% corn starch, salt & pepper.
Ready for the skillet!
Dancing happily in the cast iron chicken frying skillet (I like the high sides less splatter).
AND finally the Bear View.
Really nothing exciting here, as I said in an earlier loin post, I year ago you could not have paid me to take a pork loin. Now there is 5 days of completely unrelated meals with unique tastes all for a small part of a pork loin. BTW the Chicken Fried tonight was so moist and flavorful, its right up there with the smoked meals. Oh and I used for openers, the cured smoked pieces of loin in the beans, they could have been a meal of themselves!
You don't have to smoke a whole piece of loin, slice package and freeze. You just have to be a little creative with your menu.
Been fun this week.
