I’ve been buying whole pork loins lately: they come with a lovely pork loin for about two thirds and sirloin for the last third.  The loin is very nice but the sirloin on these pieces is jagged and just isn’t pretty, so I cut it off.  I find this cut works wonderfully for two applications: my and a slow roast smoked on my big green egg.

The front roast is my smoked slow roasted sirloin and in the rear is the cured and smoked sirloin.  The sirloin is a …

I had enjoyed double smoked bacon when I worked at a German butcher shop during high school but haven’t seen it much since.  It was my monthly or quarterly bacon prep and I was smoking a pork belly and a half loin, both prepared with my .
Unfortunately I didn’t time it well: I started smoking on my but only achieved two hours of hot smoking when I have to pull everything to prepare steaks for dinner.  The bacon had achieved an internal temperature of 150 degrees Fahrenheit but the …

Found whole pork legs (hams) for $0.69 a p0und so I picked up two.  I love pork and keep finding new uses for it.  After trimming I roasted the bones to see how much meat I could get from what was left, just like the pork shoulders I picked up last month.  Except this time I remembered to take pictures.

This time around I seasoned the bones with salt and pepper and added a small amount of pork stock to the bottom of the pan.  After about two hours I flipped …

Every year in Southern Ontario we get about a month of cheap pork: whole legs and shoulders for ninety nine cents a pound.  I was at Fortinos on Saturday and picked up two whole shoulders.  When I got home I deboned them and broke down the meat into three reasonable pieces per shoulder, then put the meat right into the freezer.
I find if I don’t get on it right away big pieces of fresh meat sit in my fridge for a week and I end up throwing it out, which …