pork: breaking down a loin

• 1. Buy a 7 1/2 lb. pork loin on sale at $!.99/lb.

  2. Remove it from the plastic bag.

• • Cut a chunk of roast about 7 to 8 inches long 1-1/2 to 2 lbs

• 1. Trim the strap across the top of the rest of the loin and reserve for sausage.

  2. Break down at once into any combination, from the fat end:

• • boneless Loin Chops 1 to 1-1/2 inch thick (across)

  • 1 inch cubes (across first, then cube) for use in making chile or sausage

  • cut a hunk 7 to 8 inches long 1-1/2 lbs o so, and slice it longways in 3/4 inch slices for Chinese bbq slabs

  • cut a hunk 3 to 4 inches long 3/4 lbs or so, slice it longways into 3/4 inch slabs and then slice thinly longways for stir fry

  • cut a hunk 7 to 8 inches long 1-1/2 lbs or so, and slice it longways into 3 or so straps for faux tenderloin

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