[Sca-cooks] Larding Pork Loin???

Elaine Koogler kiridono at gmail.com
Tue Nov 21 19:52:39 PST 2006

And if you want to share the recipe for the brine with the rest of us, that
would work.  We could try to replicate your winning technique!

Kiri  ;->

On 11/21/06, grizly <grizly at mindspring.com> wrote:
> -----Original Message-----
> > > > > It must be extremely trimmed. I've rarely seen pork loin served
> that wasn't dry. The lean center meat combined with the fear
> of any pork that isn't bone dry combined with reheating makes
> for awful eating. Pork isn't particularly marbled like beef and so
> easily dries out from poor cooking. About the only time I serve
> pork at a feast is in dishes with braising or steaming. Such as
> cormarye.
> Items like pork shoulder, butt or the fatty parts aren't nearly
> as bad. But I've rarely had a pork loin that wasn't dry by the
> time it got to the table. Larding it with a smoky bacon sounds
> like it would rock.
> >Now, if I were working without a covered pan or the bag, then I could
> >see some over-trimmed pork roasts being "difficult".
> Think about any time you have had pork offered at feasts.
> All but a handful of times, it has been dry and chewy.
> >Adieu, Amra / ttfn - Mike / Pax ... Kihe (Mike C. Baker)
> Gunthar  < < < < < << < <
> Man.  I feel sorrow for you and your sandy bits of chewy porcine h at ll.  In
> my small piece of the world, I gained the monicker "Loin King" <blush> for
> the fortunes I've had preparing the driest, least forgiving slab of pork
> known to modern man.  Think about brining the things before cooking, as an
> additional technique when larding (for some unknown reason) just isn't
> tempting to you.  Loin is my preferred cut these days, and either salting
> the day before, or brining has expanded the margin of error and added to
> my
> word fame.
> You gotta know your meat, and the brining gives a much simpler target to
> hit
> in terms of medium (or slightly more done) meat being moist and tender.
> Gunthar, If I can figure a way to do it effectively, I'm gonna mail you a
> roast I did over coals back in September, and froze the next day as it was
> left over (made 4 whole loins).  Dry ice and next day shipping should do
> me
> if I can find the Omaha Steaks cooler.  No promises, but it could work
> out.
> Defrosted a one-third loin roast last week, and it was stellar.
> It can be done . . . keep the faith.
> niccolo difrancesco
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