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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
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09-05-2016, 07:42 PM | #1 |
Full Fledged Farker
Join Date: 05-26-08
Location: Monroe, MI
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Holding sliced lork loin?
Has anyone had any luck holding sliced pork loin for vending? I'd like to smoke it, run it thru a deli slicer, and sell sandwiches. Something different to mix in once in awhile, not to mention time savings over pulled pork.
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PitMaker Vault, Shirley Fabrication 24"x65" cabinet smoker, 22" WSM |
09-06-2016, 07:04 AM | #2 |
Found some matches.
Join Date: 08-17-16
Location: Gainesville, FL
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We have done this with pork collars at our restaurant. Let them cool completely before you slice so it doesn't dry out and then we put it in vacuum sealed foods bags with a little liquid. If you don't have a sealer you could probably use plastic wrap, maybe a pound in each pack. Then re- heat slowly, if you can do this on site as needed, even better.
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09-07-2016, 02:02 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I have not seen slices held in a vending setting, although, plenty of guys do tri-tip, but, they slice on site, either by hand or with a slicer. And they kill on selling product.
If I was going to try it, I agree, with the vacuum packing slices, with some added jus.
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09-08-2016, 03:47 PM | #4 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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if you are going to the trouble of sealing, you might as well slice as you go. It would be easier than trying to open bags. Just cook to 140 and hold there. If you want, you can slice some ahead and hold them in any reserved juices from cooking.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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