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Pork loin: Roasting, grilling, slow cooking, and sous vide techniques will allow the meat to cook evenly while keeping it moist. Roasting can be done with boneless or bone-in cuts; grilling can ...
A diagram of a propane smoker, loaded with country style ribs and pork loin in foil. A propane smoker is designed to allow the smoking of meat in a somewhat more temperature controlled environment. The primary differences are the sources of heat and of the smoke.
A pork loin joint or pork loin roast is a larger section of the loin which is roasted. It can take two forms: 'bone in', which still has the loin ribs attached, ...
Pork butt, despite its name, is from the upper part of the shoulder. The Boston butt, or Boston-style shoulder cut, comes from this area and may contain the shoulder blade. Mexican carnitas [1] and Iberian aguja [3] are also sourced from this part. Between the aguja and the lomo (loin) is the presa, which is considered the finest cut of Iberian ...
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The outside of the bologna is scored in a square or diamond pattern before smoking, allowing the smoke to penetrate and flavor the meat. [1] [2] The sausage may be coated with apple juice during the smoking process to keep it moist. [3] The bologna may be made of beef, pork, chicken, or any combination of those meats. [4]
Back bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut. It is much leaner than side bacon made only from the pork belly. Back bacon is derived from the same cut used for pork chops. [1]