PanchoHambre
Washing Up
Sales get me every time
I bought a 10lb Pork Loin... now I will never have use for that much pork at once
I cut it up into 2 roasts about 4-5 lbs each and 8 1" thick medallions which I packaged individually and froze.
Trimmed off the medallions were the fatty parts. The slab of fat as well as the marbeled portion. I placed these in freezer bags.... but what can I do with them?
The roasts I will probably use as such (one may meet the grinder and become chili)
The medallions will be grilled/schnitzeld/smothered in sauerkraut but I am sure there has to be some tasty culinary use for the cutoff parts.
Can I use the fat slabs to make lard to season my CI?
What can I do with the marbeled bits? I would hate to waste all that flavorful pork fat
I made plans for the loin when I bought it but not for the "extras"
I am also open to any good suggestions on cooking the roasts medallions.
I left the fat parts on the roast portions should I have?
How do I adjust cooking time for my mini roasts?
Thanks in advance!
I bought a 10lb Pork Loin... now I will never have use for that much pork at once
I cut it up into 2 roasts about 4-5 lbs each and 8 1" thick medallions which I packaged individually and froze.
Trimmed off the medallions were the fatty parts. The slab of fat as well as the marbeled portion. I placed these in freezer bags.... but what can I do with them?
The roasts I will probably use as such (one may meet the grinder and become chili)
The medallions will be grilled/schnitzeld/smothered in sauerkraut but I am sure there has to be some tasty culinary use for the cutoff parts.
Can I use the fat slabs to make lard to season my CI?
What can I do with the marbeled bits? I would hate to waste all that flavorful pork fat
I made plans for the loin when I bought it but not for the "extras"
I am also open to any good suggestions on cooking the roasts medallions.
I left the fat parts on the roast portions should I have?
How do I adjust cooking time for my mini roasts?
Thanks in advance!