I'd heard from some people that our meat was tough (older pigs are tougher, in addition having better flavor), so I gave the customer specific instructions not to cook the meat too quickly. Here's the note he sent me today:
There's a number of things he did right: he brined the meat, but then soaked out the excess salt (a potential problem with frozen meat). And he roasted the meat very slowly - with the addition of some bacon, to make it that much better. He did a better job than I did with my boneless roast - I had mine on too high, and as a result had some chewy connective tissue in there.Hi Heath,
Just had some bacon for breakfast. Delicious.
The loin roasts were fantastic. I thawed them, salted them
overnight, took them and rinsed them under a dripping faucet for a
couple of hours,
browned them on the top of the stove and roasted them in the oven @
175 degrees for 5.5 hours (with a little bacon on top---don';t need
much). Took them out and let them rest for 40 min .
Couldn't have been better. Tender, juicy with amazing flavor. 25
happy guests. I told everybody about you, too.