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PORK LOIN PREPARATION FOR STEAKING |
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LAY IT OUT ON A CUTTING BOARD, CUT IMMEDIATELY, COLD, FIRM MEAT CUTS BEST. |
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| TRIM AS MUCH ADDITIONAL FAT AWAY AS POSSIBLE. SLICE LENGTHWAYS JUST DEEP ENOUGH TO GO BEYOND THE FAT. THIS ALLOWS THE FAT TO RENDER OUT AS YOU COOK IT AND THE MEAT WILL NOT CURL AS COOKED. |
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| AS YOU CAN SEE WE HAVE CUT THE LOIN INTO STEAKS. NOTICE HOW LITTLE FAT IS LEFT ON THE MEAT. I HOPE YOU WILL REMEMBER THIS LITTLE TIP. |
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| YOU WILL ALSO ENJOY: PORK LOIN PREPARATION FOR ROTISSERIE |
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| PHOTOS WITH HP CAMERA, RECIPES BY JIM BAUDO E-MAIL JIMBAUDO@YAHOO.COM |
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