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Jan 25, 2021 - 5:07:56 PM
56647 posts since 12/14/2005

Not Pork LOIN...... Pork LION!

Jan 25, 2021 - 5:19:05 PM
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Brian T


17741 posts since 6/5/2008

Lots of them here. My favorite butcher back in my bison days had many cuts of lion such as
Strip Lion, Sir Lion.
Lots of cumin, lots of apple wood smoke. Crushed apple slaw for a side.

Jan 25, 2021 - 5:22:33 PM
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13038 posts since 5/24/2005

pork loin or pork tenderloin? Brad

Jan 25, 2021 - 5:28:52 PM
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Brian T


17741 posts since 6/5/2008

No, Brad. Tenderlion. It says so on the package label.
I've grilled lots of strip lion and sir lion.

I asked the butcher to NEVER change the text in his label-making machine.
He knew it was an upscrew but so did everybody in the district.

Pork needs a lot of herbs and spice in my smoke house but not a lot of sugar.
That's for sauces and sides for everyone's interests.

Jan 25, 2021 - 5:32:13 PM
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13038 posts since 5/24/2005

on a pork loin I like to roll it with a paste. take the loin cut through about a third of way up from bottom leaving an inch uncut on other side. fold out the upper two thirds part and cut through it at the halfway point again leaving about an inch uncut, and fold out that upper portion. now you have a big piece but a third as thick as original loin, now pound it down just to evenly flat. A bit of seasoning on both sides. now schmear on the layer of paste you already made of herbs and oil over the entire top. now roll it up as tight as you can without screwing things up, and tie it with butchers string. now roast it. You can baste it with butter a few times while roasting if desired. Bingo, bango, bongo. Serve it with the veggies: carrots, turnips, parsnips, potatoes, whatever that you roasted with the loin roll.

Jan 25, 2021 - 5:34:15 PM



3116 posts since 5/15/2011

Ernest Hemingway’s Fillet of Lion
From The Hemingway Cookbook by Craig Boreth 

"First obtain your lion. Skin him out and remove the two strips of tenderloin from either side of the backbone. These should hang overnight in a tree out of reach of hyenas and should be wrapped in cheesecloth to prevent them being hit by blowflies.

"The following day, either for breakfast, lunch or dinner, slice the tenderloin as though you were cutting small tenderloin steaks. You  may cut them as thin or as thick as you like, and if you should be fortunate enough to have eggs, which will usually be brought in by natives for whom you have killed the lion, if these natives possess chickens, dip the small steaks in beaten and seasoned eggs and then in either corn meal or cracker meal or bread crumbs. Then grill the steaks over the coals of an open fire.

"If you have no eggs, simply grill the steaks, basting them preferably with the lard made from eland fat, after having salted and peppered them liberally, but not using too much salt to destroy the delicate flavor.

 "If you are fortunate enough to have lemon or sour orange in camp, serve a half of lemon or sour orange with each portion of lion steak."

Jan 25, 2021 - 5:41:18 PM

J e f f


3531 posts since 12/16/2009
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That's disturbing, Mike. With the nakedness and all. I'm not lion.

Jan 25, 2021 - 6:26:02 PM
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2880 posts since 4/22/2018

Yes, my good friend Edd does. He runs a B&B near my house and pork lion was on his Christmas special menu for this year. Pics attached of the genuine typo on his menu.

Jan 25, 2021 - 7:27:55 PM
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Brian T


17741 posts since 6/5/2008

We have large cats here. Mountain lion/Puma/Cougar, the names are interchangeable.
They are a threat to livestock and even more so to small children.
Fortunately, there are a couple of guys who will do the regulation.

We have these stupid families of deer that hang out in the village, totally habituated to people.
This attracts the cougars, known to kill the village deer. Maybe children, tomorrow night?

There's a bylaw on the books about no hunting in the village. Yeah, yeah, we care.

This local cat was 150+ and the hunter got the hide and a lot of meat.
The cat had broken teeth and a big infected paw as well.
Was looking into ranch house windows at the kids.

Jan 26, 2021 - 10:20:40 AM

6419 posts since 9/5/2006

for a 3lb pork loin this is my recipe
1 cup apple juice
1/4 cup water
1 tsp salt
1 tbs worceshire sauce

mix well and inject all along the loin
8 to 10 slices of bacon (i like apple wood)

inject loin,,rub with your favorite ,,i use a mix of sweet and hot rub
wrap loin with bacon,,tooth pick to hold if needed.

set oven/ grill/smoker,, at 225 to 235
cook for 3 1/2 to 4 hours
remove,,let sit for 10 minutes and slice and serve

Jan 26, 2021 - 10:48:57 AM
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335 posts since 4/11/2019

No no no no.

You are all doing it wrong.

Took a trip to Guavate, Puerto Rico, the town known for its pork. All along the road are little roadside places like this one. You will need lots of garlic, adobo, sazon and mojo. And a machete. While this is just a stock photo, they all look pretty much like this.

We parked right by the pit and when we got back into our car, one side was with covered with little bits of pork that had been hacked off the carcass.

Good times.

Jan 26, 2021 - 12:06:09 PM
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2243 posts since 8/30/2014

Several years ago, the Royal Canadian Air Farce did a skit called "The Loin King"
complete with body builder.

Jan 26, 2021 - 4:56:07 PM

Paul R


13886 posts since 1/28/2010

Originally posted by Chris Meakin

Ernest Hemingway’s Fillet of Lion
From The Hemingway Cookbook by Craig Boreth 

" ... if these natives possess chickens,  ... "

... trade the lion for the chickens.

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