Podcast

Podcast Episode 169: Butchering and Cooking the Loins and Tenderloins

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. 

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Recipes:

Miso Milk Braised Wild Pork Tenderloin

Mule Deer Carpaccio 

Smothered Black Bear Chops 

Coyote Steak Bites 

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

Big Game Blend Restock

Kids Book: Wild Game A to Z

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

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