Pork Loin Versatility??

Discussion in 'Pork' started by foamheart, Apr 12, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    LOL... Me too, who'd ever expect to see pork loin and versatility in the same sentence. But This week I cured, stuffed, wrapped, and smoked some chops cut off of a loin.

    http://www.smokingmeatforums.com/t/...sage-stuffed-pork-loin-chops-thats-a-mouthful

    Then I smoked a small loin roast and added a kumquat glaze.

    http://www.smokingmeatforums.com/t/160533/smoked-pork-loin-w-maple-kumquat-glazze

    Last nite after starting a pot of white beans and adding chunks of the left over cured, stuffed, wrapped chop. I made homemade pizza with the left over glazed loin, some left over sausage, and some frozen smoked Cajun sausage. I couldn't find any pulled pork...... maybe a mouse is in the freezer.



    Then tonight its Southern cooking at its finest, Southern Fried tenderized Pork! No biscuits or milk gravy cause I had white beans and rice w/ cured pork on the side. I can prove it!

    I cut the last piece of loin into 3 pieces about and inch and a quarter thick. Floured and tenderized! Great to release that stress!


    I can't wait to see how the Jaccard works.... You know, kid with a new toy?


    Batter station. I use Buttermilk, creole mustard, eggs, tabasco, and Cajun power. Flour is unbleached with 15% corn starch, salt & pepper.


    Ready for the skillet!


    Dancing happily in the cast iron chicken frying skillet (I like the high sides less splatter).


    AND finally the Bear View.


    Really nothing exciting here, as I said in an earlier loin post, I year ago you could not have paid me to take a pork loin. Now there is 5 days of completely unrelated meals with unique tastes all for a small part of a pork loin. BTW the Chicken Fried tonight was so moist and flavorful, its right up there with the smoked meals. Oh and I used for openers, the cured smoked pieces of loin in the beans, they could have been a meal of themselves!

    You don't have to smoke a whole piece of loin, slice package and freeze. You just have to be a little creative with your menu.

    Been fun this week.
     
  2. Hello Foam.  As always, Great ideas.  I like the chicken fried idea and you can't beat a good bowl of beans and some cornbread.  Thanks for sharing the all.  Keep Smokin!

    Danny
     

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