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How to Salvage This Low Fat Boneless Pork Loin? - Page 2

post #31 of 32
Quote:
Originally Posted by durangojo View Post

has anyone mentioned bacon yet? smile.gif Everything goes better with bacon! smile.gifsmile.gifsmile.gifsmile.gif


I did!

 

Absolutely agree you should brine it, but why stop there, it is the perfect candidate for Canadian Bacon.

http://ruhlman.com/2011/02/canadian-bacon-brining-basics/

 


Cheap, lean tenderloins scream : "It's time to experiment in Charcuterie"

Google: "Lonzino" and then "Lomo"  

Pick a dry or wet cure and get it going, then jump over to http://www.drybagsteak.com/shop-umai-charcuterie.php   I've been using their dry bag for a while and am very (very) pleased with the results, much more predictable than regular air-dry procedures.
 


Edited by SandSquid - 6/15/14 at 5:53pm
post #32 of 32

@Chelle ya know, I had the same issue not so long ago and NOTHING I did brought that nasty, dry, horrid thing back... I chucked it!  and took all these fantastic peoples' advice the next time I made a pork loin and have no troubles since.

btw, welcome to Chef Talk this is a fabulous place, really!

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