Episode 169: Butchering and Cooking the Loins and Tenderloins
Adam and Justin dive deep into the Tenderloins and Loins, touching base on butchering techniques, nuances, and recipes for these two delicious cuts.
Audio is streamed directly from the publisher (podtrac.com) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Tenderloins and Loins, touching base on techniques, nuances, and recipes for these two delicious cuts.
-
-
Buy our Small Batch Wild Fish and Game Seasonings
-
Join our Field to Fork Wild Pig Camp
Recipes:
Miso Milk Braised Wild Pork Tenderloin
Shaved Venison Bagels with Horseradish Cream Cheese
Root Beer Glazed Wild Pork Loins with Cheese Grits and Sauteed Asparagus
Show Notes:
Oklahoma Waterfowl Hunting Culinary Camp
Tender Loin
Physical description of the cut
Psoas (soes) major muscle
Tenderest cut on most animals
The butt, the center, the tail
Where located
How to remove
Culinary History
How to cook
Loin
Backstrap and Loin
Called Longissimus
Sirloin, Porterhouse, NY Strip
One whole chunk
Cut into steaks
Removing
Silver Skin on one side
Save Silverskin for Stock
Steaks vs Chops
Cleaver Method
The ways meat was historically dispersed.
Meat and poverty
What not to do with cuts
Mild flavor - go simpler
Learn more about your ad choices. Visit megaphone.fm/adchoices