[Sca-cooks] Larding Pork Loin???

[Mike C. Baker]

> >larded bird, with a pound or so of fresh pork fatback and a larding 
> >needle...
> 
> Very cool. I'd like to get hold of a larding needle at some 
> point and play with it. Mainly with pork loin and venison. 

Gunthar, I can understand larding of venison, but pork loin?  Is your
source of pork that much drier / extremely trimmed than what I've been
dealing with?

If anything, I end up with too much pork grease from the
roast-in-the-paper-bag method, at least when using the semi-standard
cryovac packaged loin -- which still has "some" fat attached.  Admitted,
the rub is made "wet", with just enough oil to make it easy to apply,
and the oiled bag holds in the steam / moisture, but with any additional
fat introduced...  (O, follow-up:  last night's loin roast was VERY well
received at today's office "feed".)

Now, if I were working without a covered pan or the bag, then I could
see some over-trimmed pork roasts being "difficult". 

Adieu, Amra / ttfn - Mike / Pax ... Kihe (Mike C. Baker)
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