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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-14-2018, 03:20 AM   #1
marvda1
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Join Date: 08-21-12
Location: saginaw, texas
Default pork loin

do you trim the fat cap (silver skin) off or leave it on?
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Old 08-14-2018, 06:50 AM   #2
Garyclaw
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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.
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Old 08-14-2018, 07:12 AM   #3
IamMadMan
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Mine has always came from the butcher trimmed within an 1/8 of an inch, and I leave it as is.
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Old 08-14-2018, 07:32 AM   #4
thirdeye
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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.
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