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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 07-30-2013, 05:28 PM   #1
firefighter4634
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Default Pork Loin for 270 people

I have done some small events but nothing this large and thought I would ask the experts a few questions. I will be slicing the meat for sandwiches.


1) is 1/3 lb per person a good number. It will be adults both guys and gals
and some children.
2) How much to charge. I am only cooking the meat and it will be picked
up at my house. Is 2 to t 1/2 times my cost about right?
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Unread 07-30-2013, 07:23 PM   #2
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Quote:
Originally Posted by firefighter4634 View Post
I have done some small events but nothing this large and thought I would ask the experts a few questions. I will be slicing the meat for sandwiches.


1) is 1/3 lb per person a good number. It will be adults both guys and gals
and some children.
2) How much to charge. I am only cooking the meat and it will be picked
up at my house. Is 2 to t 1/2 times my cost about right?

If sides, etc are being served then 1/3lb is a good serving. Since you are not serving you have no way to control portion size. In this case we have the customer make the decision on serving size and then order X number of servings. This takes the "you didn't supply enough" response out of the mix. We have the customer sign a contract that states the total number of servings, and the serving size, to be delivered at said total price.

Your price sounds reasonable but be sure to include ALL costs. Don't forget items used (any that are applicable) such as foil, wood, injection, etc.
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Unread 07-31-2013, 08:29 AM   #3
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Can't help you with pricing, but have a "curiosity question".
Never heard of catering/vending pork loin like that.

Do you slice it "deli thin", or thicker??

Just Curious.

TIM
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Unread 07-31-2013, 09:13 AM   #4
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Quote:
Originally Posted by The_Kapn View Post
Can't help you with pricing, but have a "curiosity question".
Never heard of catering/vending pork loin like that.

Do you slice it "deli thin", or thicker??

Just Curious.

TIM
We do that all the time in Iowa. Pork loin is about the same price as pork butt after cooking. I can smoke it and have it done in less time and it tastes great. If it is for sandwiches, I try to slice it about an ounce per slice. In general that is about a quarter inch per slice. I do weigh slices periodically to check myself. It works out better in a catering situation.
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Unread 07-31-2013, 12:06 PM   #5
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Thanks Bryan.

Don't mean to derail this topic, but it might be a useful derailment.

I am curious about the logistics of slicing 90+# of loin and then transporting it for the customer without it drying out.
I would assume it is placed in pans with some moisture like AJ and then reheated for service?

Purely "academic" question on my part.

At home, I slice deli-thin to 1/4 inch and vacuum seal in about 1/2 to 3/4 # bags with some moisture added and then freeze.
That would not work for volume though
Do the same with Eye of the Round and Ham.

Interesting vending job to feed 270 folks.

TIM
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Unread 08-02-2013, 08:38 AM   #6
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Quote:
Originally Posted by The_Kapn View Post
Thanks Bryan.

Don't mean to derail this topic, but it might be a useful derailment.

I am curious about the logistics of slicing 90+# of loin and then transporting it for the customer without it drying out.
I would assume it is placed in pans with some moisture like AJ and then reheated for service?

Purely "academic" question on my part.

At home, I slice deli-thin to 1/4 inch and vacuum seal in about 1/2 to 3/4 # bags with some moisture added and then freeze.
That would not work for volume though
Do the same with Eye of the Round and Ham.


Interesting vending job to feed 270 folks.

TIM
Yes it will be placed in foil pans with some AJ for reheating. I usually slice it deli thin, but for this much meat I think I will go on Brians method of slicing about a 1/4 inch thick.
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Unread 08-02-2013, 03:33 PM   #7
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Pulled pork sounds way easier.
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Unread 08-03-2013, 12:45 PM   #8
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Some great responses.

Pork loin was the first thing I learned to smoke back in the day, but have not served it for vending yet.

I think you guys have helped change my mind.

Question: for those that make sandwiches, do you have a sandwich station with mayo, lettuce, tomato, etc. for options?
Do you use regular white or wheat sliced bread, or buns?
Any other helpful tips for serving sliced pork loin?
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Unread 08-03-2013, 01:11 PM   #9
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Quote:
Originally Posted by luke duke View Post
Pulled pork sounds way easier.
Cooking 80-90# of loins in 2-3 hours, compared to 180# of pork butts, I would pick the loins.

Quote:
Originally Posted by Smoke House Moe View Post
Some great responses.

Pork loin was the first thing I learned to smoke back in the day, but have not served it for vending yet.

I think you guys have helped change my mind.

Question: for those that make sandwiches, do you have a sandwich station with mayo, lettuce, tomato, etc. for options?
Do you use regular white or wheat sliced bread, or buns?
Any other helpful tips for serving sliced pork loin?
Buns depend upon the customer. I use 4" buns from Rotella or their sliced slider buns. Generally I would just put BBQ sauce out, just like pulled pork.
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Unread 08-03-2013, 01:20 PM   #10
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FF4634, when you cook the loin, make sure you pull it as close to 140 as possible. This will give some leeway when reheating. It will also help retain moisture.

Kapn, we can get loins that average 10-12# each. I think it is easier to transport slice loin. You can pack in it the pan really tight and it won't dry out.
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