pork loin

[marvda1]

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

 

[Garyclaw]

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]

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

 

[thirdeye]

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.