Marquette – 1/19/2011– Smokehouse Glenn has showcased another delicious meat selection from this store that is absolutely fabulous in flavor and texture that brings an entirely new meaning to the phrase “the other lean meat”. Glenn starts out using only the best, top grade pork lion selected and purchased from Chairman’s Reserve choice of pork. As you remember from the article discussing ribeye steaks, Chairman’s Reserve processes only the top 25% of the choice grade of beef and the same standard goes for their pork product. Leanness of grade and quality of developed pork muscle is foremost when looking at the cuts coming from the Chairman’s Reserve selection.
Next, Glenn will cut an entire loin in half, curing each half in his own creation of seasoning brine with consists of injecting his flavorful concoction into the entire loin,then allow the loin to rest for several hours in a vacuum-sealed bag. The loin is then smoked in Glenn’s smoker using hickory wood, for six to seven hours which renders the entire loin into a fully cooked state. The loin is then cut into individual chops which are then packaged and ready for sale. Again, the smoking process renders these tasty chops Fully Cooked, so if heating is desired after the chops are purchased, these chops must be warmed at a low heat and watched carefully so they are not dried out – you would definitely not want to dry out this wonderful cut of meat and render them into newly purchased sandals for the beach.
Here is another great product processed personally by Glenn with every bite so flavorful and delicious, Glenn certainly lives up to his local name of the “Custom-cut Butcher”, with every one of his store products reflecting that personal touch from his shop to your table – every time!!!!