Holding Questions

Former Member

Hi!!
I have a few questions about holding pork. Currently we serve chopped PB sandwiches that have went over real well. We nuke our portions on an as needed basis.I know some do not like this method but it works for us. We are in a rural area & frankly business is a little slow some days, therefore I am trying to figure out the best way to serve a quality product but without much waste from holding & drying out- wasting meat every day. We are wanting to expand into sliced Pork dinners & not really sure the best way to go about doing this. We have a rather small kitchen-but we do have a sm150 & a 250. We could use one of these as our holding unit....but wondering about energy costs & meat quality from holding all day & maybe having to reheat the next day. Has anyone ever heated pork slices in the micro? Do I have any other options? This probably would not work well in a steam table Im guessing? Any advice would be greatly appreciated!!

6/18/116:17 PM

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maxqMember

You might consider a Food Saver. Portion your pork slices into individual or two serving bags. The pouches will reheat nicely in a pot of simmering water. Rapidly boiling water may cause the bags to pop open so "simmer" is the key.

6/19/116:20 AM

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tomMember

Call /email CS sales and ask them,or ask to talk to Fast Eddy.They have a unit for restaurant use that works perfect with CS products.

May not be perfect today,but could be the next step.

Good idea from Max for right now,and many use commercial microwaves,as well.

Many old Southern bbq joints will keep shoulders in the walkin until needed.Chop off hunks as necessary,chop with cleavers,etc to order size,drop on flattop/griddle with a spritz of water,cover with pot lid until warm.

6/19/113:20 PM

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Former Member

Thank you both!! After pricing the food savers & supplies Im thinking I will experiment a little with the microwave method of heating for now. Im thinking if I preslice our portions & heat in paper boats(in the micro)it may just work. I saw others have heated in styro but personally I think it gives a little funky taste. Plus they now say its not healthy....who knows??? We also have a sandwich toaster like those at quiznos...may try running slices through there & see what happens....just for fun

Thanks again for your help!!!!

6/19/116:57 PM

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Former Member

In week seven of a new rest. and here's what we do. Butts are pulled every morning and weighed into both 1 and 2 lb "balls", wrapped in "saran" type wrap and then in foil. Will keep for two days without losing quality if kept below 180 deg. Makes it easy to know how much product is on hand daily and how much is sold/used. One lb balls are opened during slow hours of the day, minimizing waste.

7/7/1110:30 PM

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