How a Pork Loin can save you the $$$$

[davidmcg]

Found an article about how a pork loin can save ya money. Since we all love to smoke our pork and since there are constantly so many new members here I thought I would post the article here....
http://www.eatpork.org/kitchen-tips/...x#.UorMYCclifJ

[Fishawn]

Good link David! And thanks....... I buy them whole quite a bit, and think for the money, it is the best "larger" cut of meat to purchase.

Typically, I get them aboot 9-10 pounds, cut steaks out of the largest/leanest part of the loin and trim all fat. Vac pack rest of steaks and freeze....Fry these up, or cook at 225f for aboot 2 hours in a covered Pyrex with cream of mushroom soup and serve with rice, potatoes, ect. A dish the whole family will eat, which is rare

Trim leanest and meatiest parts and make roasts.... Cook indirect on the kettle, or rotisserie them. Usually aboot 2 pound chunks.

Make "Canadian Bacon" from the leanest parts of the loin, trimmed of any fat. Cured and smoked, etc......

Here's where it really makes sense to me...... All the trim is great for sausage..... Perhaps a bit lean for some, but there is still enough fat in the trim to make it work quite well.... If I don't have butts for sausage, I use this trim all the time. A 10 pound loin, the way we use them, should yield aboot 5 pounds very lean pork, and aboot 5 for sausage.

Not to mention, when my wife buys the same thin sliced pork loin in the local stores, she is paying $4.99+ a pound

Also, pork loin makes excellent jerky

[Vermin99]

I like cutting them twice as thick as a regular chop and cutting a small slit in them and stuffing them and then cooking on the grill.

For Thanksgiving we are going camping and someone is going to deep fry a turkey. I am going to take a loin, stuff it with a sausage/cornbread stuffing and make a white sausage gravy to ladle over the top. I made this last year for my family and it was a big hit!

[Fishawn]

I like cutting them twice as thick as a regular chop and cutting a small slit in them and stuffing them and then cooking on the grill.

For Thanksgiving we are going camping and someone is going to deep fry a turkey. I am going to take a loin, stuff it with a sausage/cornbread stuffing and make a white sausage gravy to ladle over the top. I made this last year for my family and it was a big hit!

Great idea John!

Are you planning on indirect cooking this?.... Dang...... Gravy ladled over it sounds killer!

[davidmcg]

Good link David! And thanks....... I buy them whole quite a bit, and think for the money, it is the best "larger" cut of meat to purchase.

Typically, I get them aboot 9-10 pounds, cut steaks out of the largest/leanest part of the loin and trim all fat. Vac pack rest of steaks and freeze....Fry these up, or cook at 225f for aboot 2 hours in a covered Pyrex with cream of mushroom soup and serve with rice, potatoes, ect. A dish the whole family will eat, which is rare

Your welcome. OHHHH no, you don't really ruin them like my wife does with the cream of mushroom, say it isn't so....to each their own I tell my wife. If it makes someone happy go for it.

Me, I generally just take the loin and slice out chops from the center, vac and freeze for later. The ends just get a good injection, some rub and on into the smoker.

For what they charge for a pork loin in a cry-o-vac you can't go wrong with it. Every time they go on sale we always buy at least 2 of them. I am not even sure when we bought regular pork chops last time, we always just cut ours straight from the loin. Like I said before, the only problem here with the loin is making sure my wife fries my chops and doesn't smother them with that cream of mushroom stuff.