Sale on Pork Loin! Bought 16lbs of it...now what?

[dhughes]

Some of you might have read about my first cook of a pork butt on my smokenator over the weekend. Thanks again, to my support group for all of the advise. Because it went so well, when I walked by the meat department at our grocery store, I bought a 16lb pack of sliced pork loin that was on sale for .99 a pound! Had to get it.....but now what?

I have read the article on pork chops, brining, etc. I will experiment with the recipes listed and the techniques but I had a wet brining question. Can you brine this pack of meat and THEN freeze it or will that totally damage the cells of the meat when I defrost it? Brining seems like a pain and I love the dry brining that Meathead talks about.

I'm looking for some advice/recipes, etc., as I probably need to freeze it in the next couple of days. As always, thanks, for your help!!

[Jon Solberg]

Lots of ways to dice this one up for sure.

Dry brine then freezing is not an issue.

[jholmgren]

Next time I come across a deal on pork loin, I'm going to make Canadian Bacon. My wife loves the stuff.

Happy wife and all that...

Jim

[CandySueQ]

I've been pounding loin slices out, season with Cavenders and doing a light panko/flour mixture dust. Fry in a non-stick pan with just a small amount of oil. It's pretty durn good supper with some black eyed peas, sweet potato and stewed apples (last night's supper). Next pork loin I buy, I'm going to pound out before I vacuum seal and freeze.

[Jon Solberg]

I love me some Cavenders!

[dhughes]

Do you pound out the loin slices just to make them thinner?

[_John_]

Depends on how it is sliced.
I know it is indoors, but you could grill it too.

[bbqoaf]

Cure some of it into back bacon http://amazingribs.com/recipes/porkn...ian_bacon.html