Tuesday, December 6, 2011

Pork Loin Fabrication

OK, your local supermarket is running a super collosal loss leader on whole pork loin, bone in and boned. What to do?

Do it your self.

Well that is the boneless loin and I paid $1.24 a pound. Not the greatest pork in the world, but we are retired and have to deal with budgets. We like eating and ShopRite would seem to have decent meat and they actually have butcher departments.

Well it was a good enough price I bought more than one.

Steel, chef's knife and tape measure - the three tools needed here.

From one loin I want a 3 pound roast, a pair of two pound roast and the rest in one pound pieces. All of this will be frozen, after going through a vacuum packer. The one pound will eventually be cut into three boneless center cut chops, but will survive better in the freezer with as little surface area as possible.

Steel your knife, this is important to maintaining the edge. You are not sharpening it with the steel, however the steel can return a dull edge to close to the sharpness it was when it was last sharpened. If you can't sharpen a knife yourself, a useful skill, then take it to a kitchen pro, not a hardware store.

Why the tape measure. Well that top loin is 11.5 pounds and is 25 inches long, so it weighs just under a half pound an inch. A three pound roast will be about 6.5 inches.

In a similar fashion a 2 pound roast will be just over 4 inches.

And the one pound piece for chops just over 2 inches.

So out of those two loins, I want 13 pounds of of roasts and 8 pounds for chops. That will also leave me with two pieces, one from each loin, which will make a good chop each.

Now we vacuum pack it, this increase the freezer storage a lot.

And into the freezer they go.

The loin below isn't boneless and actually there our four half loins there. This was purchased at Dietrich's Meats which is a couple of hour drive from us, but we get there fairly often. This was purchased in 2008.

Those are the tools that will be needed. A pair of boning knives, as this loin has the tenderloin on it. A chef's knife. A cleaver and as always a steel. Not seen is a meat saw (well hack saw).

Below is a half loin, with the tenderloin just starting to be removed, this is the equivalent in beef of the fillet.

Below more of the tenderloin is cut free.

And in the below picture it is entirely free. This can be roast, or cut into thin pieces then pounded for a dish such as Wiener Schnitzel 

 There I'm starting to split off a multi bone roast.

The picture below shows the tools to complete the split, the Chef's knife cuts the flesh easily enough, but to open the joint you need a cleaver. Don't use a meat hammer though, they will break. Rinse off a carpenter's hammer and use it to help the cleaver.


And starting another multi rib roast.

And below a different half loin cut into chops. This is ineffiencent the chops are really too large. One is a serving for me but more than my wife wants. Here you want a meat band saw, not something in my kitchen, yet. At Dietrich's they will cut chops for you at no extra cost, but you can do it yourself.

Another way to get through the bone, that is the kitchen hacksaw. Someday I will get a meat saw, but in the mean time that does the work.

 Again, that is pork not beef, but it is almost as red as beef, Amish country, fat pigs.

And into the freezer it goes.

Camera on the boneless loin Nikon D-90 AF-S NIKKOR 18-55mm f3.5-5.6G with internal flash

Camera on the bone in loin Nikon Coolpix L3v

Pork Loin Fabrication Downloadable PDF  Link doesn’t work on the PDF itself

As always feel free to use and distribute, if you use our pictures and/or text then give us credit – thanks.

© 2011 Virginia L. Dyson & Warner W. Johnston   

No comments:

Post a Comment