pork loin

marvda1 · 08-14-2018, 02:20 AM

do you trim the fat cap (silver skin) off or leave it on?

Garyclaw · 08-14-2018, 05:50 AM

I'll trim SOME of the fat off but like to leave some too. Any obvious silver gets trimmed, but I'm not to picky.

IamMadMan · 08-14-2018, 06:12 AM

Mine has always came from the butcher trimmed within an 1/8 of an inch, and I leave it as is.

thirdeye · 08-14-2018, 06:32 AM

I remove all silver skin, remove all the soft stringy fat, but will leave a little of the denser fat. I also remove any flaps or tags of meat that will burn during the cooking. The most important thing for me is watching the finish temperature... I pull them when the thicker areas are temping 143°-145°.

Although not mandatory, I like to inject a lite brine, or some apple juice into loins.

08-14-2018, 02:20 AM	#1
marvda1 Full Fledged Farker Join Date: 08-21-12 Location: saginaw, texas	pork loin do you trim the fat cap (silver skin) off or leave it on?

08-14-2018, 05:50 AM	#2
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	I'll trim SOME of the fat off but like to leave some too. Any obvious silver gets trimmed, but I'm not to picky. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

08-14-2018, 06:32 AM	#4
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	I remove all silver skin, remove all the soft stringy fat, but will leave a little of the denser fat. I also remove any flaps or tags of meat that will burn during the cooking. The most important thing for me is watching the finish temperature... I pull them when the thicker areas are temping 143°-145°. Although not mandatory, I like to inject a lite brine, or some apple juice into loins. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

08-14-2018, 06:12 AM	#3
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Mine has always came from the butcher trimmed within an 1/8 of an inch, and I leave it as is.