por outer filee in the oven low temp cockin

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>>9317044
heres the crosscut part of the fat frying for 15 mins so it melts.

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>>9317046
here the sexy bitch goign to the oven. i put some water to get some sauce and keep it juicy. see you in two hours.

Interesting, what cut of pork is it?

>>9317053
sirloin. here its called outer filee.

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Looks tasty, don't forget to post once it's done.
What was the purpose of melting the fat?

>>9317050
Apple juice or cider are other liquids that might have been good to use.

i dont think it was ready after 2 hours cos so low heat so i left it in longer. will post pic in a about ten mins. hope it wont be jack type cooking

>>9317147
so dont need to cut it off. its some more fatflavour trick i think.

>>9317225
nice to know now

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>>9317044
Not salty enough for my taste the whole cut and it dried too. Fail

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>>9317537

besides eating it with mashed potatos. im gonna use 1/3 for cutlets and 1/3 for nuudels with chili

>>9317537
Shit happens. What will you change when you do it again?

>>9317561
i didnt enjoy the rosmary,thyme combo. prefer them otherwise but not like this amount. make a different marinade for sure. maybe use a heat counter but only maybe. this is easily saveable with puttin it in the liquid to get more taste in

>>9317537
>not salty enough and dry

It looks like you did a dry rub. Maybe try mixing the the spices and salt in a liquid brine next time. Those loins have a tendency to dry out sometimes since there's so little fat in the interior.

>>9317577
yeah morning i looked at it and the marinade was way dry. i was bit worried. ty for tip

>>9317577
what are the amounts for the brine? salt and water?

>>9317619
I usually do 1 cup salt to 1 gallon of water. To infuse the spices thouroughly in the water it's a good idea to simmer 1/2 gallon with the salt and spices for 5 minutes then add 1/2 gallon of ice water wait for it to get to room temp and put your loin in.

>>9317706
doesnt it become super salty with so much salt?

>>9317715
I haven't noticed it being super salty when brined for 8-12 hours. I wouldn't go over 24 hours though.

>>9317775
i once did 1/4 of that in small chicken slices for 30 mins and it was inedible after that. maybe the density affects