UrbanPoet's kitchen. Today I'm prepping a pork loin roast , and a side project... PEAMEAL BACON!

Macx2mommy wrote: ↑ I wish we had a smoker for this reason. Sounds amazing.

UrbanPoet wrote: ↑ What's holding you back?

You can get started with a weber kettle that you can find used for $100 easy on kijiji

lecale wrote: ↑ That is a small pork loin. They are usually 6-9 lbs, 7.5 lbs average. The fatty end is the rib end, & the other is the sirloin end. 2.5 lbs should give you 6 X 6 oz servings, so you can realistically feed a bigger family.

The cure is something like 0.6% sodium nitrite, 95% salt & sugar & fresh pork is normally seasoned with a mild salt water brine, so you may not have needed those in your rub/injector. You may come closer to commercial levels of saltiness/sweetness as a result. You may want to rinse it after to get the excess salt off. For standard prep, you would use just allspice/cloves (& perhaps neutral spices like paprika, onion, garlic) & rinse off the excess cure off after curing, then pat dry & air off. I would suggest you do not skip the rinse.

I agree that commercial cures are crazily salty. Looking forward to the end result!

Gutty96 wrote: ↑ You sitting out with the roast the whole cook?

UrbanPoet wrote: ↑ Yah need some fresh air!

Gutty96 wrote: ↑ So, nothing interrupting the fresh air?

UrbanPoet wrote: ↑ Roasting done!
Took a total of 2 hours.

Turned out suuuper juicy. A little too rich and fatty on that outer part, you could probably tell. I cooked it fat facing down too! But it was like intramuscular fat. Fat blob right through the middle there.
The leaner parts were good for me. Some people like those really fatty pieces. I enjoy them, but only maybe 2 pieces before the fat is too much... those pieces will probably be really good as left overs pan fried. Chopped up in a tomato, cheese & mustard/mayo sandwich!

UrbanPoet wrote: ↑
Why am I doing this? I could buy peameal bacon pretty cheap its $3.99/LB on sale... But that stuff is salty as hell , uses tons of preservatives, and has tons of liquid and phosphates in it! They're good, but I find them too salty!

Bebo123 wrote: ↑ Wow, that looks way WAY too fatty everywhere for me to even attempt to eat one piece, but that’s just me.
A+ on your effort and time doing this though.

rcmpvet wrote: ↑ I hear you on this, especially if you store the stuff in the freezer before you use it. That said I did find one brand that I have now been buying for the past two years and I have yet to find it "salty". Here is the product, available at most Sobey's outlets, in case you have never tried it:

https://www.compliments.ca/en/products/ ... xtra-lean/

aviador wrote: ↑ Do you think that blowtorching the roast would have reduced the exterior fat and given it a nice crust? or would blowtorching have just scorched the rub making it perhaps bitter?

Sliced pieces with intramuscular fat stir fried with veggies, Asian style.

====

Edit: here's an example, but with ribs.

Blowtorched Ribs

UrbanPoet wrote: ↑ Yep... i thought so too.
Its my first time cooking a pork roast like this. My intention was to get a big lean pork loin, but i bought the big thing bc it was cheap and didnt look lol.

Looking closely there is a leaner loin piece which i separated.

If you look carefully @ the sliced pics... theres the fatty flap on the left & lean piece on the right.

I’m going to treat those fatty pieces like bacon since its smoked up, it’ll taste like it. I’ll pan fry it crispy which will render out a bunch of fat. Have it with eggs & toast. Or like a BLT.



If i’m ever too lazy to make my own... i’ll give it a shot!

lecale wrote: ↑ When you serve the fatty end of the roast, cut the slices in half & stack them so you get a bit of fat & lean in each bite & it balances the richness.

At the sirloin end there is always a circle of fat with a small eye of meat in it. That is the end you trimmed for peameal bacon.

As you progress to & through the rib end (which is the end that you smoked) both the eye of meat & the fat around it gets bigger, becoming 1/2 your slice, & at the very tip it is all fat. The fat is suet which can be rendered for lard. People ask how they can get some here on rfd sometimes. It has other uses.

I usually chip a larger loin into 1/3s, & the fattiest bit is good for something along the lines of cha siu. If you cut it into strips, you get a chance to trim it a bit closer, & that recipe requires fattier pork to begin with.

Maybe the ideal approach if you want a lean segment is to peel off the eye of meat with the cowl of fat around it, leaving just the lean part of the loin. Then you have a fat-cowled piece that starts about the size of a circle made my your finger & thumb & ends up about 1/2 the diameter of the loin. You should be able to pull it out with your hands in part so it is not all knife work. You can carve/pull the fatty portion into 2 component parts, reserving the suet for another use & the meat for stew (because it is not going to come out as a roastable-shaped piece) or keep it together, cut it in strips, trim it a bit, & make cha siu or bacon with it.

Irregular bits of bacon are great for starting lots of dishes. I did up diced bacon, caramelized some onions in it, gave it a sprinkle of flour & quick cook, added 2 blocks frozen spinach & lemon, salt, pepper for a side for some quiche this week. I am going to make a seafood chowder with the rest of my non-strip bacon. Portion it for the freezer in 1/4 lb bags & it is very handy to have.

If you do stew you can fry out a chunk of suet, discard the solids left over, use it to brown your meat for flavour's sake.

UrbanPoet wrote: ↑ Good idea!

This morning i fried some slices up and treated it as bacon with eggs and toast. Tasted just like bacon. The 2 hours of apple wood smoke was enough to flavour it.

Wow look @ all that fat rendered out... lol.
The fatty pieces area actually really good fried up like this... 10x better then before.