After cutting mine down I ended up with five meals. I bagged and put them in the freezer for later use. What are different parts of the pork loin good for?
The end pieces are good for:
* Slicing off and using for pork roasts (it's the dark part of the meat)
The middle is good for:
* Slicing into thin or thick pork chops
Other things to do with the tender parts are:
* Cut into strips for a Stir-Fry
The middle is good for:
* Slicing into thin or thick pork chops
Other things to do with the tender parts are:
* Cut into strips for a Stir-Fry
* Cut into cubes for Stew meat or for making Kabobs
These are just examples of some things you can do. If any other things come to mind, I may come back to add to this list later. What can you think of that I haven’t added to the list? Please fee free to let me know in the comments below. I will be back next week to share another batch/bulk cooking session with you.
9 comments:
When I learned how to pressure can, I bought a pork roast I sliced it up, canned it and it worked great for pork enchiladas, bbq pulled pork and tacos. Last night I tried your batch cooking idea for ground beef and ground turkey. So now I have those 8n my freezer to use when I need to have ground meat in a hurry.
Oh I forgot to mention that we learned about buying whole pork roasts from a dad. He told us he buys them and slices them for pork chops. He's a really good cook too!
Now we hadn't really thought much about that until I learned pressure canning.
More and more you are convincing me I need to learn how to pressure can. I've never heard of it before. I haven't tried to learn regular canning because I'm scared to mess up.
Glad to hear the beef bulk session helped you :)
See that's why my blog is called "Think 0utside the Box" because I like doing and trying new things. I'm often thinking to myself "why did I think of that before?".
I meant "didn't"
I learnec how to do regular canning first and I made jam. I was terrified at first but once I got the hang of it, it was easy. Pressure canning scared me more than anything. I only learned a few months ago. When I got my canner, I found it "menancing " looking. I even named it Little Bertha because I was scared of it! But I finally got brave and canned some beans because I knew my dear husband would not be happy if I just let Little Bertha sit unused.
I will get brave enough soon!
Check out from your local library a book on canning such as The Ball Blue Book. I would start with water bath canning and make jam or something.
Thanks for the info. Regina!
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