Pork Loin injection questions

[warston]

i just finished this !! i decided to cook it then smoke it .. i tried to fry a slice but really didn't like the taste at all :S
but now omg i LOVED it
those are some pictures

[captain wassname]

Looks good.
Did you glaze it?
Was the salt level OK?

Jim

[warston]

Looks good.
Did you glaze it?
Was the salt level OK?

Jim

thx Jim
ya i glazed it with Kithul treacle , Tabasco and brown sugar
salt lvl was gr8 !! it went really good and so soft !

[warston]

just a small question, i noticed here in Sri Lanka , the biggest cut of Loin i can get is less than 1 KG .. is this the case in other country's pigs ? or can u get like a 3-4 KG loins ?

[captain wassname]

Ill look in the supermarket and post back

Jim

[wheels]

The loin's I get include the chump and after boning are around 6kg.

Phil

[BriCan]

My loins are between 8 - 10 kg boneless weight

[warston]

OMG ... thx for posting guys ... really weird loins here in this island !! Tiny ones !

[wheels]

OMG ... thx for posting guys ... really weird loins here in this island !! Tiny ones !

Are you sure we're talking of the same cut of meat?

See:

http://porkforbutchers.bpex.org.uk/prod ... r%20lr.pdf

Phil

[captain wassname]

Looks like loin

Jim

[DanMcG]

I think it might be the tenderloin, and not the loin.

[wheels]

For information: the tenderloin to which Dan refers is called fillet on the diagram in the link I posted.

Phil

[yotmon]

For my two-pence worth it does look like a small piece of loin towards the chump end as it looks flatter and wider than the rib end. He does say that it weighed less than a kilo (by how much) and I think you would struggle to find a tenderloin/fillet weighing close to a kilo. (Dogfish, don't go weighing the tenderloin from that Elephant - I mean Sow that you cut up recently

Yotmon.

[warston]

just now saw the posts !! thanks for posting the image of the pork parts Phil ! ya it's what in the picture called Loin steak ( of course the whole piece) ..