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The best way to tenderize pork chops is to brine them by soaking them in a saltwater solution for several hours before cooking, as this helps the meat retain moisture and become more tender; you can also use a meat mallet to physically pound the chops to break down muscle fibers, making them softer.
How to calculate pork cutout?
The calculation To determine the CME Pork Cutout Index value, the sum of five consecutive daily total values is divided by the sum of five consecutive daily total load counts. The result is a five-business day weighted average of pork carcass values quotes in cents per pound (same as dollars per hundredweight).
What tenderizes pork the best?
Sprinkle meat tenderizer over the surface of the pork while its damp. Pour a tiny bit of water over the porks surfacejust enough to make it damp. Then, lightly coat the meat with tenderizer (about 1 tsp/small spoonful of powder for every 1 lb (0.45 kg) of pork is a good rule of thumb).
What are the 7 primal cuts of pork?
There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder (blade and picnic), loin, belly (spare ribs and side) and leg. These are often sold wholesale, as are other parts of the pig with less meat, such as the head, feet and tail.
What is the best cut of pork for slicing?
Pork shoulder is recommended for shredded pork sandwiches, like pulled-pork, however, you will want a much leaner cut for a roasted pork sandwich. Instead, a pork loin is ideal. It is flavorful, yet lean, less expensive than a tenderloin, and perfect for slicing.
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