My photo
Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

For Your Information

Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.
  • [January 15, 2016] - It's National Soup Month so this month's posts will focus on soups. Yum!
  • [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
  • Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures!

Popular Posts

Sunday, April 11, 2010

Pork Loin (1) - Equipment and Prepping

We went to Sam's Club a couple of days ago and you know I always have to check out the meat counter for a good deal.  This year the deals have been very much pork related.  I can't remember a year where we have eaten so much pork and that's with us buying a pig on the hoof!  I spotted a pork loin and while it was not the rock bottom prices we have been paying I bought it anyways.  Over the next few posts I will chronicle what I did with this pork loin in series with the posts numbered as (X).  This is the first of the series.

pork loin
The pork loin came in at 8.57 lb for $1.77 per lb for a total of $15.17.  I gathered the equipment needed for putting up this pork loin (1).  Equipment included kitchen scales, curing salt, sugar, KitchenAid stand mixer, FoodSaver vacuum sealer, vacuum sealer bags and miscellaneous equipment.   I slit one end of the package to drain out any liquid/blood (2).  I use a 50% ethanol solution (3) to clean up any splatters or liquid spills.  This solution immediately denatures any biological components that could contaminate other foods and surfaces in the kitchen.  Once the meat was drained, I placed in on a large cutting board.  Note that there is a thick end and narrow end to the pork loin (4).  This helps determine what the pork loin will be used for if not cooking whole.
pork loin cut
I had fairly definite plans as to what I wanted to use the pork loin for.  I cut the pork loin into 3 sections - tip, middle and butt end.  I planned on using the tip for ground pork, the middle for peameal bacon and the largest portion for for boneless pork chops.  When cut this way it would result in 9 meals for 2 plus left-overs at cost of $1.68 for the meat for 2.  Left-overs of course would increase the number of meals per pork loin so over all I felt this was a good deal.

I decided to break what I did with the pork loin into 4 posts.  Watch for pork loin (2) the post following thing week's Frugal Kitchens 101.  The topic will be a recap of making peameal bacon.

5 food lovers commented:

A Year on the Grill said...

One of the great bargains in the meat dept!

A Year on the Grill said...

pork... and especially at that price... what a bargain... will be paying attention

Garden Gnome said...

It was a good deal but not a great one as pork has been as low as $1 per lb here. Still a deal is a deal and that price was quite good :)

Chey can cook! (and more) said...

What a great looking piece of meat! You can do so many things with pork!

Garden Gnome said...

Thanks Chey :) You are right about the versatility of pork. There's been a lot of great deals on it lately as well making it easy to stock up a bit.