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.
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Bone in pork loin, looking for input, update
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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...
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Originally posted by McEDaddy View PostTexas Tweeter , how do you get thru the bone when steaking them? Thanks
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