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  1. #1
    Join Date
    Mar 2008
    Location
    Northeast Georgia
    Posts
    491

    Default pork loin slicing?

    When you folks smoke a pork loin, do you slice it thick all the time? I was wondering how it would do sliced thin like sandwich meat.

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    I don't smoke that much loin. I usually cure it into CB.
    But as far as slicing it. I'm sure you can slice to any size and still turn out good Sammie's. I've though about slicing some deli thin but haven't got around to it yet.
    I'm positive it would make good lunch meat!
    VDS aka "IT"
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  3. #3
    Join Date
    Jan 2008
    Location
    Cedar Park, Tx
    Posts
    69

    Default

    When I slice one it's usually about 1/2" thick slices, I've tried to go thinner but can't seem to do it correctly. It's been awhile since Ive done a loin, might have to do one on the next cook.
    Yellow Dog BBQ Team
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  4. #4
    Join Date
    Jan 2008
    Location
    Broken Arrow, OK
    Posts
    1,905

    Default

    I've often found that chilling the meat will enable you to slice it thinner.
    Kev
    GOSM 3405
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    Certified KCBS Judge

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    -Mae West

  5. #5
    Join Date
    Mar 2008
    Posts
    25

    Default

    i cut it about 1/4 inch thick and its so tender normally that it works great for sandwiches

  6. #6
    Join Date
    Feb 2008
    Location
    Craig, Mo.
    Posts
    1,199

    Default

    I have sliced it like lunch meat after sitting in fridge over night with no problems. Haven't tried deli slicing yet. It worked out well for me.

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