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Compart Duroc ribs came today...

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    Compart Duroc ribs came today...

    Partially thawed. It’s not their fault. Box arrived around 1PM, I was slammed at work and simply couldn’t get home until almost 9. Three racks are completely thawed, the other five are close enough to frozen that I put them in the freezer. The pork loins, tenderloin, and bacon are all completely thawed.

    I’m kind of ticked because I ordered the loins and tenderloin by accident. I thought I was ordering ham and bacon,I clicked the wrong box. I don’t cook pork loins, I’ll have to learn that one. Maybe I’ll turn them into chops and stuff them?

    Anyhow, I was planning on pastrami this weekend, but it looks like it’s ribs. Which ain’t bad, y’know? I mean, who’s crying over having to eat Compart Duroc ribs, not this guy.

    #2
    Don't worry that they were thawed throw them in the freezer you will never know the difference, especially the bacon and loins. As far as cooking the loins treat them as a very lean meat. I do them on a reverse sear witth a water pan over the coals until 135-140 then sear all 4 sides for about 2 minutes each. I don't want an over cooked roast. Or as you suggested cut them into chops, but the stuffing needs to be pre-cooked as the chops only take about 5 minutes a side.

    I think your gathering that a pork loin needs minimal cooking. Even the FDA has lowered the safe cooking level to 145. Here in NC I get good pork all the time, have a young farmer who likes to play with the heritage hogs. My land you should see the size of some of his boars. The best piglet I got from him was a cross of Duroc/'Red Wattle. Better than some of his Berkshire crosses.

    Good luck and enjoy that Duroc pork.

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      #3
      Tomorrow I am going to do one rack of regular St Louis style and one rack of baby back. I've never done the two and then done a comparison before. I'm thinking they're both going to be awesome.

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        #4
        I bet they will be great!!

        The loins I pick up sometimes and cut thick. For sure dry brine, then I do a breading station with seasoned flour, seasoned ahh wash and panko. I then fry in lard for the coat and finish in the oven. Pull where you prefer. 130’s for me. It’s rest up to about 140.

        Also in the past I had good luck with a wet brine that was dried out overnight and the handled as mentioned above with the breading station.

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          #5
          Sound like yer in fer some delicious pork encounters; please, keep us posted, as time permits, Brother!

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