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What to do with tough frozen pork roast?

Little ChefLittle Chef Posts: 4,725
edited 3:36PM in EggHead Forum
A month or so ago, I picked up a beautiful, bone in, frenched full loin of pork at Restaurant Depot. I brought it home, cut some into thick chops, and a couple roasts. Ate what we wanted for dinner, then vac packed and froze the balance. It just was not the same after freezing, and the cooks would come out tough and dry. And trust me, they weren't overcooked...I pull my uncured/fresh pork off at a lower temp than I would admit to. :whistle:

Anyways, we had one 4 bone roast left in the freezer, which I almost chucked. Instead, I decided, WTH...wonder what will happen if I cure it? So I did. Sorry, no pics of it sitting in the cure...didn't have too much expectation of success. For the same reason, I have no Egg pictures, but trust me, it was egged. In fact, indirect, 225* grid temp (240* +/- dome) until it reached an internal of 145*.

Smoked with Minnesota's famous Harelson Apple wood, courtesy of Ripnem!! Thanks my friend, wonderfully sweet and smooth smoke! Awesome flavor! (this coming from someone that rarely likes smoked food...but this was some awesome wood!) Thanks again, Rip! :)

Four cured cut 'ham' chops....I beleive there is a German name for these, but darned if I can remember.

First time my Mom has visited Florida for Christmas this year, so I think these are destined for the Christmas brunch table!! :woohoo: A bit of cantelope and a poached egg or two...! ;)

As a side note, as I know this has been discussed in prior threads...I honestly admit to completely forgetting this roast while it cured in the fridge. It was in the back corner of the bottom shelf for a good two weeks IN the cure. It had about a 3 hour soak yesterday with a couple water changes, then left to the air of the fridge to dry for about 18 hours. There was not a hint of oversaltiness, or over anything. Truly pleased with the product produced, very tender and flavorful!! (trust me, I sure wouldn't feed it to my Mother if I wasn't!) Osmosis is osmosis, and cured is cured. Looking forward to brunch! ;)

Thanks for looking!


  • Kasseler?
  • Your Kasseler looks great Michelle! :) You're mother's going to have a great meal. Definitely of nice 'save' for that chunk of pork loin.

    When I read your post I took out the bacon I had overcured for 9 or 10 days and cold smoked with apple this weekend. Just fried up a little piece and it was delicious. I can definitely taste the salt, but that may be because it is bacon and it's an end piece.
  • cookn bikercookn biker Posts: 13,407
    Cool post Michelle.
    Thanks for sharing!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Nice LC, I bet you wish you did up more now. Let me know what time to stop by for a taste. :woohoo:
  • Little ChefLittle Chef Posts: 4,725
    Yup!! Kasseler Rippchen...thanks! AKA Cured smoked pork
  • HossHoss Posts: 14,600
    LC,those look awesome.Nice save!!! :)
  • That looks great. One more thing I will have to try. I suppose that a better piece of meat will make for a better end product when cured and smoked. I love the pork rib roast, and I bet they make awesome ham chops. Thanks for sharing this.
  • Of course, it goes best with mac and cheese....just sayin
  • RipnemRipnem Posts: 5,511

    Sounds like a heck of a way to do a little roast. Too bad about the freezing issue, can't say that I've ever noticed anything like that.

    We had chop night tonight and used a nice chunk of that wood, it really is some great stuff. Glad you are enjoying it.
  • rsmdalersmdale Posts: 2,472
    Those will make a great breakfast and I would love to bring te Miosas and join you.The Apple wood sounds like a great compliment!!


  • Photo EggPhoto Egg Posts: 7,896
    Very cool post.
    Hats off for not giving up.
    Beautiful chops.
    Thank you,

    Galveston Texas
  • They look perfect, Michelle. Your mom should really enjoy it.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • MaineggMainegg Posts: 7,787
    hmmm.... some of Egrets crusty sourdough..... a smooth
    hollandaise and poached eggs.... :kiss:
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