eBabble

Pork sirloin

Posted by in Food

I’ve been buying whole pork loins lately: they come with a lovely pork loin for about two thirds and sirloin for the last third.  The loin is very nice but the sirloin on these pieces is jagged and just isn’t pretty, so I cut it off.  I find this cut works wonderfully for two applications: my bacon recipe and a slow roast smoked on my big green egg. The front roast is my smoked slow roasted sirloin and in the rear is the cured and smoked bacon sirloin.  The sirloin is…read more

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Slow roasting

Posted by in Food

As part of my wife’s sandwich catering I handle all the meat production: curing, cooking, slicing.  I had read in a few places about cooking whole cuts of meat at a very low temperature for extended periods but wasn’t able to put it into practice until this past week.  I had prepared four whole pork legs for a lunch event on the weekend and was just able to fit them into my oven: they cooked for twelve hours at 200 degrees and came out beautifully cooked.  A nice crust on…read more

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