pre.seasoned loin fr.sam's

never smoked them but have grilled many. Personally, I'd give them a light smoke with apple to compliment the flavors they are marinading in.

Stopped doing any of the pre-seasoned loins, cause I like to work them myself.

WW is right, smoke them with a complimentary wood.

Take to about 150 internal

thanks guy's will try one.
j foley

j foley,

Can you let us know how it yields? [stating wt. vs. ending wt.]

Thanks, Roger

I like a good honey- mustard glaze/ sauce.

I'm kind of leary of buying pre-seasoned meats. First, it's the store's way of stretching old meats, masking off odors, colors, etc. Plus, I think I'm a better cook than they are and trust my own "known" seasonings with a "known fresh" piece of meat over their "unknown" meat and seasonings.

The ones I buy are marinated in cryo from Hormel. Not the butcher trying to extend shelf life. They are very moist when done on the grill. I find you cannot over cook them. (son distracted me for a few minutes..OOps!)

Be cautious about using any salt in your own rubs and rinse them well.

The big tenderloins from Hormel, 2# or more are off old packing sows.

They strip the loins and grind the rest.

Jimmy Dean buys a lot of old sows too and uses them in his Whole Hog sausage. Much of the hamburger is from cull milk cows. The dairy checkoff promoted cheeseburgers to touch 2 bases.

A tenderloin from a young market hog should weigh 1# or less.

Holland Grills use the big 30% solution tenderloins to demo their grills at the MN State Fair. I told them to do something more challanging like the Lifetime Pits people do.

Roger

Good inof mnhogfarmer. Care to share insight on a whole pork loin & other cuts of pork?

Much appreciated!

Can do Wheelz, I love talking pork.

If you're buying a loin, look for the most fat you can find. Flavor molecules attach themselves to fat; no fat, no flavor.

On chops, look for lots of intramuscular fat; dark coloring, but not purplish, that could be PSS, porcine stress syndrome; not as common as it was 5 years ago in the height of the ultra lean, "other white meat" campain.

Like Tom and Okie stated, avoid the enhanced crap and season it to your own liking. At $4.50/lb for meat, you're spending $36./gallon for water.

Hog prices have been holding up well the last year, South St. Paul currently bidding $49. cwt. {per hundred weight} for lean, 230 - 270# butcher hogs. The packing sows over 500#, with all the creativity in their marketing, are worth nearly as much, at $45. cwt.

Thats $130 for a butcher pig; $225 for a worn out sow. Around here if a sow looks at me crosseyed, she's on the trailer and replaced with a young, fresh replacement gilt {female} and I can pocket $95. for the difference.

Roger

Wow. That post made me miss high school and FFA projects. Thanks Farmer.

Thanks a bunch Roger. Great to get info straight from the man who produces the products!

Very much appreciated!!!

Thanks Rog, I guess I need to do my own quickly so my wife stops buying the 2+#'s. Good to know..