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Bone in pork loin, looking for input, update

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    Bone in pork loin, looking for input, update

    A few days ago I posted that I was given 30# of smoked bone in pork loin and was looking for input on what to do with them. I appreciate all the input offered. Once they were thawed and I could get a good look at them i found that they were completely smoked. All I needed to do was warm them for serving. Since I don't have a bandsaw and using my dedicated handsaw to cut the backbone would be more than i wanted to do, I cut/butchered/filleted the meat off the bones (butchered since I used a chef knife. Have added a boning knife to my 'I'm not really that hard to buy for' list and submitted it to my 'you're impossible to buy for' internet shopping savvy purchasing agent/wife). I then sliced it about 1" thick. To warm it I put it in 2 aluminum warming pans, added Apple juice, brown sugar , and sliced golden delicious apples, covered tightly with foil and put in the oven at 300* for a couple hours. Of the approximately 35 people I served, 5 asked how I did it. It was great. It was warm, tender, moist, and tasty. It's sorta like braising without the initial searing. Forgot to take pictures, sorry.

    #2
    COINCIDENCE? Maybe... but that's hard to believe.

    I just picked up a rack a few hours ago and can't wait to smoke it from scratch. I told the butcher it was going to look better than their picture. I got ~ $ 10.00 so I have ~ 9 lbs. (yeah I KNOW not exact math).. I'm going to SnS it on a Weber 22, wrap it if it hits a stall, and faux cambro for ~ 3 hours to get the juice up. I'm going to add the AJ and sugar for the wrap, after reading this.

    Goose bumps, I tell yah...

    Click image for larger version

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      #3
      Yum yum! Mine was commercially smoked so I am confident yours will be exceptionally better!

      Comment


        #4
        Congrats on a successful "cook".

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          #5
          Sounds great - already smoked. Just warm and eat!

          Comment


            #6
            I steak them out, vac seal and make HUGE chops outta the ones i buy.
            Attached Files

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              #7
              Texas Tweeter , how do you get thru the bone when steaking them? Thanks

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                #8
                Sounds delicious

                Comment


                  #9
                  Originally posted by McEDaddy View Post
                  Texas Tweeter , how do you get thru the bone when steaking them? Thanks
                  I've used a hacksaw in the past. Just get some new blades and swap them out when you need to cut the meat.

                  Comment


                  • Keiferr
                    Keiferr commented
                    Editing a comment
                    I have a small hand saw specifically for bones but it was taking too long. Thanks for the idea though!

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