How to cut up pork - help!!!

vickibMember

I just purchased a Smithfield fresh pork top loin boneless centercut. It weighs in at 9.63lbs. Quite long as well. My question: in all of everyone's experience what is the best way to cut it up? Here is what I am thinking. I want to turn a portion of it into Canadian bacon as described on this forum, and the rest into boneless pork chops. There seems to be fatty straps running along both sides. Do I cut these off before proceeding and use them for something else or leave them on. I could make a pork curry. I have never seen these portions on Canadian bacon. I would imagine they have an official name. Thanks everyone.

12/5/1111:02 AM

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pagsMember

I've used this Dr. BBQ video as a guide in cutting my pork loins

12/5/111:06 PM

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vickibMember

Thanks so much Pags! That was a great video. I am now gonna browse through the rest of that site. It was good to know the difference between the ends. Vicki

12/5/111:15 PM

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Former Member

Haven't watch the video.

To make Bacon, the amount of exteranl fat and those strips (if they are silverskin) WILL impede any curing. You can leave it, but cure it a little longer Or trim the outside up well for easier curing.

For pork chops, leave the fat. Fat is flavor.

Get rid of any silverskin.

12/5/115:56 PM

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vickibMember

Thanks so much! I would have never know about that being a ptoblem in curing. The section intended for the canadian bacon will be trimmed of those pieces. They are really nice looking pieces and should be good with any of the rest of the meat I cut up for a nice curry. Yes, I agree fat = flavor, and those pieces look like they will render out a nice amount of flavor!

12/5/117:52 PM

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pagsMember

No question that cutting up a whole pork loin is a very good value. But consider brining, see Smokin's Brining 101, as a way to enhance moisture and flavor. It's also fun to go online to find an interesting brine and see how different brines affect the roast's outcome.

SO MUCH TO SMOKE, SUCH LITTLE TIME.

12/5/118:19 PM

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vickibMember

I will consider brining the chops I cut part of it into. The piece for Canadian Bacon will definately be brined. I have been doing my research on the forum and that is what got me thinking bacon!
Thanks, Vicki

12/5/1110:04 PM

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qnorthNear Traverse City, MI

Just another thought on the bacon.

Me, being basically lazy, will buy the thick sliced bacon (maybe already smoked) that Sam's and similar places sell. I hang the slices on jerky rods and smoke on low heat for an hour or so. Then package and freeze. Makes a really nice smoky bacon.

12/6/118:14 AM

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vickibMember

Food for thought!!! I will keep that in mind. I am a stay at home mom and all three of my kids are in school all day. I cook a lot, mostly from scratch, thats just what I do, my family is spoiled. Getting something that quick has a lot to be said for it. Your idea is just one more thing I will have to try, thanks!

12/6/118:36 AM

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damar12Member

I brine the whole loin and make ham out of it. I just trim the fat and silver skin. I brine for bout 17 to 20 days. Soak for a few hours in fresh water, dry overnight in fridge. Smoke at 180 degrees to an internal of 140 degrees. Slice the next day and start eating.

12/7/113:22 PM

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vickibMember

WOW, that sounds nice. Thats a lot of ham. Do you slice that thin for sandwiches. Does it taste like a cold cut from the deli? What kind of brine do you use.

12/7/114:21 PM

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