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16. Pork. Berkshire Hog. Figure 16.1 The skeletal structure of a hog. Figure 16.2 The primal cuts of pork. Boston Butt. Pork Belly. Pork Loin. Pork Spareribs. Pork Tenderloin. Pork Back Ribs. Pork Loin Chops. Fresh Ham.

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Pork

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PROCEDURE FOR BONING A PORK LOIN 1. Starting on the sirloin end of a full pork loin, remove the tenderloin inone piece by making smooth cuts against the inside of the rib bones. Pull gently on the tenderloin as you cut.
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PROCEDURE FOR BONING A PORK LOIN 2. Turn the loin over and cut between the ribs and the eye meat. Continue separating the meat from the bones, following the contours of the bones, until the loin is completely separatedfrom the bones.
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PROCEDURE FOR BONING A PORK LOIN 3. Trim around the blade bone on the shoulder end of the loin and remove it.
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The fully boned loin consists of (from left to right) cartilage, the tenderloin, boneless loin and loin bones.
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PROCEDURE FOR TYING A BONELESS PORK ROAST WITH THE HALF-HITCH METHOD 1. Wrap the loose end of the string around the pork loin and tie it with a double knot.
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PROCEDURE FOR TYING A BONELESS PORK ROAST WITH THE HALF-HITCH METHOD 2. Make a loop and slide it down over the roast to approximately 1 inch (2.5 centimeters) from the first knot.
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PROCEDURE FOR TYING A BONELESS PORK ROAST WITH THE HALF-HITCH METHOD 3. Make another loop and slide it down. Continue in this fashion until the whole roast has been tied.
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PROCEDURE FOR TYING A BONELESS PORK ROAST WITH THE HALF-HITCH METHOD 4. Turn the roast over and cut the string, leaving enough to wrap lengthwise around the roast to the original knot.
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PROCEDURE FOR TYING A BONELESS PORK ROAST WITH THE HALF-HITCH METHOD 5. Wrap the string around the end of the roast, then around the string that formed the last loop. Continue in this fashion for the length of the roast, pulling the string tight after wrapping it around each loop.
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PROCEDURE FOR TYING A BONELESS PORK ROAST WITH THE HALF-HITCH METHOD 6. Turn the roast back over. Wrap the string around the front end of the roast and secure it to the first loop at the point where you tied the first knot.
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PROCEDURE FOR TYING A BONELESS PORK ROAST WITH THE HALF-HITCH METHOD 7. The finished roast. Note the even intervals at which the strings are tied. They should be just snug enough to hold the shape of the roast; they should not dig in or cut the meat.
procedure for cutting a center cut pork chop 2 use the cleaver to chop through the chine bone
PROCEDURE FOR CUTTING A CENTER-CUT PORK CHOP 2. Use the cleaver to chop through the chine bone.
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PROCEDURE FOR CUTTING A CENTER-CUT PORK CHOP 3. To produce a cleaner chop, trim the meat from the end of the rib bone. Then, with the boning knife, separate the loin meat from the chine bones and separate the chine bone from the rib with the cleaver.
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PROCEDURE FOR TRIMMING A PORK TENDERLOIN Use a boning knife to remove the silverskin from a pork tenderloin.
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FRESH ROASTED HAM THE SCHOOL OF CULINARY ARTS AT KENDALL COLLEGE, EVANSTON, IL Chef Mike Artlip, CEC, CCE
jambalaya the school of culinary arts at kendall college evanston il chef mike artlip cec cce
JAMBALAYA THE SCHOOL OF CULINARY ARTS AT KENDALL COLLEGE, EVANSTON, IL Chef Mike Artlip, CEC, CCE
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ESCALOPE DE PORC À LA NORMANDE (PORK SCALLOPS WITH APPLES) JOLIET JUNIOR COLLEGE, JOLIET, IL Chef Keith G. Vonhoff, CEPC, CEC, CCP
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PORK TENDERLOIN AU POIVRE NATIONAL CENTER FOR HOSPITALITY STUDIES, SULLIVAN UNIVERSITY, LOUISVILLE, KY Chef Tom Hickey, CEC, CCE, CFE, CHE
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CRISPY SWEET AND SOUR PORK THE SCHOOL OF CULINARY ARTS AT KENDALL COLLEGE, EVANSTON, ILChef Mike Artlip, CEC, CCE
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