What Should I Do with a Full Packer Bone-in Pork Loin?
I was going to go this solo, but got inspired to poll the PIT for opinions, being sidetracked just now by comments on pork ribs. The loin has been Kosher coarse salted, wrapped in butcher paper and in the fridge @ ~ 39F for a couple days. I simply pulled my last one, and want go another direction. Some of MY ideas were:
Separate into 2-bone sections and Blasphemy-style the chops.
French the bones back, and smoke whole for a crown-type table presentation. Use the tip remnants for pork chili for two.
Now, I'm 'pulling' a blank. ?? Thanks in advance to anyone chiming in
SmokingSteve 'Frenching' is cutting back the meat at the tip of the bone, to expose a lot more bone. Steaks from single prime ribs like this are called Tomahawks. Look at a pic of a crown of lamb. You'll get the idea. I 'handle', if you will.
I don't want to just cut it up into singe chops because I currently have it whole, but single-chop dipped in sauce pork is a LOU tradition. Still - I'm thinking 'unique'.
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Here’s what I’ve done before but it’s hard to explain. Remove every other bone so you have full meat on both sides of each chop. Now use a paring knife and make a big pocket from the front edge back to the bone almost like a butterfly but leave the top and bottom intact. Now stuff with whatever you want. I use spicy sausage, thick bread crumbs, diced apples and cheese.
I know they cook fast - that's why I moved that last one to Cambro and pulled it. I want to keep that full-packer look this time. If nothing else I'll make your stuffing on the side and finish in CI after I move the loin. Next one, I'll cut in half and try your plan on one half and single out chops from the other.
I did a SRF one awhile back. Low and slow on the stick burner and rotated it a few times to cook evenly. It was about 8lbs I think. Sprtized it a couple times during the cook. Tented it in foil after removing from the smoke cut into chops and drizzled some Swine Apple glaze down the center and smoked pineapple ring in between each chop. Nothing fancy and pretty straight forward but it was excellent!
use a knife and some fishing line (neat trick) to french it out, then partially slice through The loin and truss up into a crown roast. Maybe freeze for a bit first, and serve with an apple stuffing for Christmas. Makes a fantastic presentation.
What Should I Do with a Full Packer Bone-in Pork Loin?
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