I Cooked All These Meals From One $16 Cut Of Meat

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In this video, I will show you how you can take a $16 Pork Loin from Costco and make these 3 great dishes. Enjoy
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[@ButcherWizard]

You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link madein.cc/0923-butcherwizard

[@kurtdowney1489]

Can you mix pork fat with beef fat to make beef tallow?

[@mgsterling2010]

@@kurtdowney1489 Rendered beef fat is called tallow. Rendered pork fat is called lard.

[@jaiengore2908]

You have advertised for Made In and you have also advertised for Caraway pans. Which is your favorite and why?

[@barbarianatgate2000]

One of the best tips about grinding meat is to never cut it into cubes. Always cut into strips so that it pulls the batch through the worm screw. It will keep your grind from binding.

[@stephenlonon4605]

What dimensions are you cutting the strips to?

[@barbarianatgate2000]

@stephenlonon4605 3-4 inches long and 1/2-3/4 inch thick. Stagger the feed and it keeps everything moving nicely.

[@stephenlonon4605]

Thank you! I just got a grinder.

[@MJ-pw9vg]

And by stagger the feed you mean? Sorry if it’s a stupid question….

[@barbarianatgate2000]

@MJ-pw9vg Not a stupid question at all. If you're feeding two or three pieces in, just make sure the ends are staggered an inch to an inch and a half apart. That keeps a constant feed going where the first ones tend to pull the rest through. Try to keep them fed so there's constantly something in the hopper rather than letting it run dry. Also, make sure the meat is cold. If it warms up, it gets stringy and doesn't always feed well. Easiest way is keep it in the fridge until just before you start. Then place it in a metal bowl, and put THAT bowl in a larger bowl or pan filled with ice water. Even if you have to work it in batches, this is going to give you a better result. Don't worry about asking questions. Always better to check than to waste a batch of meat if you can help it.

[@mannyaguilar67]

Wife and I are doing Keto / carnivore and your advice on the whole pork loin was fantastic, thanks a lot! I don’t have a Costco nearby so we go to Sam’s club and I found the same thing there. $18 for a gigantic loin. I don’t have a grinder so will do something else with that part. We had the chops and also our own version of guisado (it’s guisado, masculine not guisada 😉). I can’t believe I never saw how cheap it was compared to other cuts. Now in need the equivalent in beef 🥩 meat.

[@hadmatter9240]

"(it’s guisado, masculine not guisada)". That depends upon where you live. I live in TX, which, if you learned US history, was, originally, a part of Mexico, and here it is pronounced _guisada._ If you have a problem with that, then you should take it up with Mexicans, because it was they who named, and gave us, that delicious dish. Also, if you are from Spain, you will need to travel the whole of Latin America, correcting people's vocabulary. Be warned, however, that it would be as daunting a task as an Englishman travelling through the US [my apologies, Canada, for forgetting about you, again, but you're like the autistic sibling that never really speaks, unless spoken to, at family events (you are the good child)], correcting us on our vocabulary.

[@theage3888]

Please, I would love to learn to make sausages at home. Thanks for all you do in sharing money saving tips on food.

[@themechanic9226]

Google “Alton Brown breakfast sausage”. It is a fantastic recipe. I use half the cayenne it calls for as I like my breakfast sausage a little less spicy but otherwise it’s a great recipe.

[@lynnthomas8848]

I would love to learn sausage!

[@rochester212]

It's not rocket science, dude.

[@RowenMyBoat]

How do you make smoked sausage?

[@Jane_Dow]

Yes, Please... Love to see more sausage recipes !!

[@jep9092]

As someone who is currently hitting some hard times, and just got 3 turkeys on sale, plannning to breaking them down for all my different meals, this is so incredibly helpful and well timed. Thank you ❤❤❤

[@PaperScarecrow]

Getting all the meat separated and the scraps turned into stock and/or fried turkey skin "bacon" is going to give you so many options for cooking it's crazy. For cheap and easy pairings I always recommend a turkey rice (or pasta) bake for prep, since it just uses some spices, rice, the stock and a few relatively cheap veggies; plus you can portion it out in tupperware and freeze for quite a while (the same applies to turkey biscuit "pot pies" if you have some ramekins or oven save bowls laying around). Obviously chili is always a winner, but if you have either a bottle of liquid smoke, or some way to smoke the dark meat, give a split-pea & lentil soup a shot (follow the ham recipes online, but sub in turkey), it's crazy cheap considering the nutritional value you get from it. If you have any meat left over nearing the ends of it's fridge life, you can always marinade and dehydrate to make jerky, it'll then keep for quite a while longer and helps with snack cravings.

[@ryzen89]

Got a job routing trucks for a food provider. They often have employee sales for us - mostly unbutchered items. This channel has been my bible lately. Thank you!

[@Dark23KnightGames]

I buy 13-15lbs of pork loin on the regular, Break it down into its different muscle groups, and freeze them for later meals, Great video and great advice for eating just as good, but doing it cheaper!

[@joshgarner1174]

Adding the bacon to the sausage mixture also introduces a small amount of sodium nitrate from the bacon.

[@vincegracci3189]

Would definitely be interested in watching a video covering homemade sausage.

[@ericconrad8854]

just the idea of him whipping out a BIG, JUICY, SAUSAGE on camera already has my heart racing, I can't even get anything done today. More sausage PLEASE.....................

[@taylormeyer671]

@@ericconrad8854 Daddy chill

[@rnupnorthbrrrsm6123]

If people would just learn to shop, keep a stocked pantry and cook, no one would go hungry even in these hard times ! Blessings

[@kimwain4754]

Another great taco idea. When I cook a beef roast I always make an extra one. And freeze what doesn't get eaten. Then later on when I am too busy to cook from scratch I can pull out some of the cooked roast from the freezer and heat it up in a pan with some onions and taco seasoning for street tacos...or bbq sauce and onions for bbq beef sandwiches or pizza.

[@Phalanx443]

Sausage!!!! I would LOVE to see how to make sausage!! I have a freezer with four (4) pork loins and making some of it into sausages would be astounding!! Love your videos!

[@joedennehy386]

Thousands of videos about making sausage, but it's grinding meat and adding a bit of water to emulsify it

[@mattlau95]

Yes I would like to see a video about making sausage please!!!!

[@iwillcya]

Yep use to buy the already cut pork loin chops in packs at Costco, then started buying the big pork loin & cutting my own chops getting way more chops for my money then buying them already cut.

[@mom2collegekids26]

What price/pound are you now seeing at Costco? I know this vid is 10 months old, but our Costco and Sams Club has the big pork loin for a lot more than 1.99 per pound. It’s more like $3+ per pound.

[@mom2collegekids26]

More sausage!

[@greathornedowl3644]

Thank you, I normally cut that entire thing into thick chops (coated in olive oil, a little garlic, and onion powder, 20 mins in the air fryer). This provides me with the knowledge to chops and roast

[@themechanic9226]

The whole pork loin is certainly the best bargain in all of meat-dom.

[@lindadutko5721]

Great video. I live by myself and I do this every two months however I cut the whole thing into chops. Right now at my local store whole pork loin is $1.94 per lb. Where as sliced boneless pork loin pork chops are $5.78 per lb. I do the same thing with a 5 to 8lb Boston Butt at a $1.94 per lb. Cut into 5 large pieces and freeze. This is what I make my pork stews with. Again, great video. Have a wonderful day.

[@julesbower762]

I buy one every 3 months... Thin chops for quick easy to fry. Thicker, to bake stuffed... and a couple roasts. best bang for buck I have found.

[@totino]

I can always feel your passion in these videos, I appreciate you brother!

[@DSGLABEL]

There are two undisputed proteins when it comes to value. Pork shoulder which can be found for .99 a lb and chicken leg quarters for less then a .80 lb.

[@gregc.7882]

10:43 Your fire must have been horrific that you had a fire department come all the way from Canada. 😂

[@moe9265]

Yes to the sausage!

[@Space-Fonzo-7]

Well, you've got me thoroughly convinced to pick one of these up tomorrow lol

[@lsieu]

The pork loin tends to be lean and dry, so I REALLY appreciate this video and the tips how to cook this cut!

[@SoberBangBangVeteran]

4:37 Yes I would love how to make more sausage. ❤

[@stephensoldner]

FYI to everyone, these occasionally go on sale at Costco, too! Right now, at my Costco, they're $5 off per package (taken off at register). Always get the smallest package when they're on sale to maximize your per pound savings. I just got a 7.52 lbs loin for $9.21. Incredible!

[@trudyd.4169]

Last winter costco had pork loins for 1.89 a pound and $8 removed at checkout . I bought 5 and saved $40.00.😄❤

[@christineortmann359]

I love using my crockpot for simmering and I love to add pineapple juice whenever I cook pork. Great video.😊

[@NeversurrenderMM66]

If you get a fresh pineapple, core the tough fibrous middle and freeze. Use this when cooking in a crock pot. So tasty!

[@christym6128]

​@@NeversurrenderMM66Do you just do this for the flavor or do you eat that part of the pineapple? This is genius!

[@NeversurrenderMM66]

Christym6128 The pineapple core gets soft enough to eat, so it's really up to you. I munch on it, myself.

[@DrDuaneLundervold]

I really like the mix of discussion and cutting the meat followed by prepping a dish.

[@chrishaupert6807]

Yes, more sausage please, would love to see a jalapeno & cheddar recipe!

[@themechanic9226]

Re: adding bacon to sausage - I have done this before when making homemade sausage using fat from my own homemade bacon and all I can say is be careful about how much you put in. It can give your sausage a serious “hammy” flavor if you put too much bacon in. If using a recipe that calls for X amount of fat I would recommend 1/2 X (half X) if using bacon fat.

[@bodidll6964]

And if you want a pre made seasoning for your sausage one I've used for over 30 years is Leggs you can pick up whatever kind you want online,the end of the loin with the 2 muscles is real good made into boneless country ribs.

[@DDL-n2u]

Just discovered your channel, love this! That is crazy value, and everyone nowdays needs to take a step back look at where we spend and re-evaluate. Thanks for the tips!

[@catherinejohnson3755]

I buy the pork loin roast and cure them in pink salt/ cure, kosher salt, brown sugar, maple syrup , then roll in course pepper and chick pea meal , smoke with cherry or maple wood. slice about 1/4" thick to 3/8" thick . Makes the best Canadian beacon ever! Great Christmas gifts ! Keep up the GREAT VIDEOS ! YOUR A GREAT TEACHER AND PERSON TO SHARE YOUR KNOWLEDGE! YOUR FRIEND JOHNNY

[@josephsheranda]

Pork loin also makes excellent pulled BBQ without the added prep time of using a pork shoulder. You can put pork loin in a smoker, but if you want to maximise convenience and shorten the cooking time just put it into a crockpot. A smaller pork loin around 5 to 6 pounds fits perfectly in a slow cooker. You can generously add your favorite rub or if you want carnitas just add a bottle of mojo sauce. Wait 5 hours, done.

[@RetiredEMT96]

I definitely love your channel. Thank you for your money saving suggestions, i really needed help stretching my food budget. Being on a fixed income and trying to shop these days is depressing.

[@adorableadornments1101]

Great recipes. I like to use pork loin to slice very thin, salt it, then dehydrate it for 6 hours. Makes great meat chips.

[@wandac396]

I get the loin all the time. I like to make stir fry from the darker side of the loin.

[@airon89toyota]

I bought one a few days ago. The dark meat is about to become bulgogi 😋

[@wandac396]

@@airon89toyota that looks good too. I usually do a teriyaki garlic type stir fry.

[@lifeisgood9175]

Thanks for the info!

[@k1llerdir]

only thing different on my breakfest sausage in sage instead of thyme. Also I use the Meatyourmaker dual grind 1hp

[@JI-ev9pp]

I usually pull my chops at 145sh and then let them rest. Will have to give a try with the basting one of these days.

[@jeffriffel4364]

I've made breakfast sausage and snack sticks. Waiting for a video on how you do it.

[@tclodfelter8789]

Thank you for explaining the breakdown of the loin... it'll change how I cut & freeze them!!

[@Isolden11]

I've done this for a long time but never tried the braising, thanks for the recipe! One can also sous vide the pork chops and sear them on the stove with butter and thyme, it takes the guesswork out of making sure it is the right temperature. The pork chops I cut 2 inches thick for a mini roast and leave the fat on, which makes nice crispy fat on the top when you take it out of the oven. Yum!

[@kathieheath8716]

You’re right about the Made In pans - they’re great. Thanks for the video. Very good information!

[@Hickdog27]

More sausage please! Just picked up a grinder and would love to see what you have to say about making sausage.

[@roger80465]

One of my favorite preparations is to slice the loin about 1/4" thick and freeze meal size portions for use in tacos. I then slice and saute onions, poblano peppers and mushrooms. From start to finish, dinner in under 15 minutes. The pork slices also works well for breakfast.

[@RebeccaRaven]

I get the "bag of carnitas" pork at Winco. So inexpensive and it's perfect, not only for carnitas, but chile verde, skewers, pulled pork, etc.

[@bizzybee6342]

Yes! I really want to learn how to make sausage! Please make a video showing how to make it!

[@rweisele]

Forty years ago, in Rapid City, SD, there was a processor called Mount Rushmore Meats, and they made the most delectable beef breakfast sausage. Their plant burned down, and they never rebuilt, and so that wonderful sausage was lost forever. I would love to know what seasoning mix would make a very delicious beef breakfast sausage, if you can come up with one! Thanks !

[@BezerkH0LL0W]

For the pork chops section, i love making pork katsu. I season and sous vide my chops for 3 hours at 145 degrees. Then take them out, pat them dry, and bread them up with panko. Fry until golden brown and then drizzle some sauce (soy, apple vinegar, honey, garlic reduced) on it. and dome green onions. Slaps so hard.

[@BobTheGod44]

Yes show us more sausage making.

[@matthewgander8652]

When you make sausage can I suggest that you mix it until sticky, tacky and sticks to your hand, prior to forming into patties. You need to extract the protien in order to make a proper sausauge. What you have here is ground pork with spices in it.

[@MrDEREKMYERS]

Yes I would love to learn to make sausage

[@cyrusneal7697]

Yes please. I love making sausage and seeing others take on it.

[@Valor-w7e]

Let's deep dive on the pork sausage. Thanks for the interesting, informative and important information in these challenging economic times.

[@raphael9749]

Yes I want to learn sausage! I would also love a tutorial on meat grinders and particularly how to clean and maintain a meat grinder.

[@chrismazz75]

Sausage!!! Yes please! I don’t even need casing because I always remove the casing anyway.. but I would love different ways to season it.

[@mgsterling2010]

Great intro video. I've never worked the pork angle. Please do share more of the pork videos.

[@RowenMyBoat]

I love cooking a pork loin which can be to dry if overcooked, but I spread apple butter on top, and potatoes and green beans in the bottom, same with a ham but no apple butter. It a wonderful taste withe the apple butter! When using pork loin and apple butter, I try to keep the apple butter up on the loin, because if a lot of apple butter gets on the potatoes and green beans, it can make the veggies a little too sweet, but my gosh, next time you cook a hame, put red potatoes and green beans in he bottom of the pan. The ham flavors those veggies WONDERFULLY!!

[@christanice]

Sounds yummy, thanks! I love ham, pork or sausage cooked with green beans and potatoes, and also love apple butter, so I'll try it your way next time ❤

[@cashandraven2369]

Just a suggestion for the broth, use better than bullion, it's soo much better and works out cheaper in the end as well.

[@ericgeorgetruckgrilling]

Even the reduced sodium is over 500 MG of sodium per teaspoon. Way too high.

[@cashandraven2369]

@@ericgeorgetruckgrilling Only you're not getting that all at once, it is spread over the entire pot. Sodium also isn't a real issue unless you're going completely insane with it and have zero potassium in your diet, or you have pre-existing conditions with sodium issues.

[@jujube2407]

Better than bouillon tastes good ..but it has trash Ingredients, full of soy and other garbage thst is sooooo bad for you. No Thanks

[@cashandraven2369]

@@jujube2407 lmao, literally they all do,all premades use the same thing and no, none of it is bad for you. Learn some basic nutrition.

[@jujube2407]

@cashandraven2369 not the broth he's using... most do not contain soy ... and crap ingredients... as someone who is gluten free and soy free...I am Abundantly aware of what brands use what ingredients... better than bouillon tastes AMAZING... but it's soy, and corn, and msg that does that... it's crap ingredients that are highly inflammatory

[@JPOlmin3000]

Awesome video, man! Thank you so much. I'm gonna stop ignoring this cut from now on.

[@mconwell]

2 questions. First, can you use this cut to create a pork loin roast and if so which part? Second, I’m not a sausage lover so what can I use the part you indicated is good for sausage for? I’d hate to throw it away

[@wandac396]

I cut into small strips and use for stir fry.

[@marlenewebster7095]

Yes I would love to learn how to make sausage Especially with out meat grinder

[@jrmalloy1]

Good couple of lessons, thanks. Question for anyone, what do you recommend for the section of the loin you used for sausage if you don't have a grinder?

[@kimwain4754]

So glad to see your video. I love the braised Mexican pork idea. Will give that a try. I had a pork dish at a Mexican restaurant that served authentic Mexican...not the American'd up version. It was cooked in a dark brown rich sauce with just a hint of heat. Was so dang delicious and tender.... then the restaurant didn't make it through the Covid period and closed down. I have not been able to find a place that serves it or figure out how to cook it. Hoping your version is close. I like the dark meat part for pork chops...is like a leaner version of pork steaks. Marinated overnight in Korean BBQ sauce and then grilled on the BBQ or seared in a pan...delicious. I use the pinker chops and pound out into tenderloins and I also grind some up for pork burger to mix in with hamburger to stretch the savings of the higher cost of beef burger.

[@brianking1138]

I like to roast or grill the big end on a pellet grill. I would love to see a video on making sausage .

[@jackierinker2582]

Besides making sausage what would be another way to use that pork cut

[@Joey-ne1zi]

Yes on the sausage. What brand of grinder do you use

[@mithhiji]

Love the light fixture .

[@gailjay9994]

Yes please show us how to make sausage. I look forward to learning!

[@maryleigh8990]

I never walk past the pork loin, but I never knew about the different cuts. I just make three pork roasts.

[@billb13]

Great YT channel and great suggestions. Only trouble is I don't have enough time to write out the recipe, which may take a whole hour to transcribe instructions from a 12-minute video. Does he have a web site?

[@pauljames5000]

Please make more sausage videos. I have been shopping almost exclusively at The Chef Store or Costco for value meats. I'm really enjoying this video as I usually just cut the whole loin into chops. Thanks!

[@SgtBobcat08]

I would love to see a step by step tutorial on making different kinds of sausage, please!

[@marlenewilliamson4005]

Yes please would love to see sausage making done .

[@mansongothman]

I have a grinder but I don’t know how to use it yet. Do the deep dive

[@Deplorable0698]

Part of my monthly shopping. Done it this way for years . Chops, roasts, tail ends for polled pork !! I recommend this ,it will save you bundles

[@lifeisgood9175]

Which end is which? I can't make sausage, so I'd like to know what else to do.

[@m.r.jarrell3725]

You can also make English style bacon, too. And roasts. And sausage is always good. You should try and make some Boerwors.

[@4lisacollins]

I picked up my first whole boneless cryovaced wrapped pork loin today. Thanks for showing me how to break it down. I got it for $1.99 a pound and paid less than $16 bucks for the whole thing.

[@billkemp9315]

Have you tried brining the pork chops?

[@benoit8381]

Hey man really appreciate your content ! Just so you know on the cooking side of things, you don't need to have your oil literally smoking to get a good sear. When you see smoke it's already too hot (likely above 220c°) and the chemical reaction created inside the oil is bad for your health. 170°c to 190°c~ for a sear is good, the secret is to not overcrowd the pan and let each piece have a bit of space. :) cheers

[@bikeny]

So, if I am searing a t-bone in a cast-iron skillet, how long before I put the steak in? I used 5 minutes on high before I did mine and yeah, it smoked.

[@benoit8381]

it's not about time here it's about the crust you're achieving. Can be around 5min per side like you said, then in the oven for how long it needs to reach the internal temp you're looking for. Think about carry over cooking also. Take it out of the oven 5-10°C under what you're looking for and let rest for 10min at least. @@bikeny

[@FrazierMtnCheese]

Yes I would love to learn how to make more sausage 😋

[@wallyquintanilla192]

LOVE YOUR CHANNEL!!! I would love to see a video on sausage making. Also can you do a video on Carnitas? I used to make them when I worked the firehouse.

[@WilliamImhof]

yup, do the sausage one as well.

[@getkraken8064]

I like to slice the center into 1/2 inch slices and pound them out thin for breaded pork schnitzel.

[@madog1991]

I love sausage...the pork kind.

[@georgeeads8689]

Yes on the sausage. Love your videos

[@Hellogoodbye33]

Just found your videos and been addicted to your content😂 might have to learn how to cut up some meat

[@frankschwartz7405]

Coarse ground is far superior in any sausage or hot dog. You can hardly find it on the East Coast, except Johnsonville's All we get is sausage paste.

[@rosswoodland6449]

Put me on the list for breakfast sausage. love your vids man. thank you

[@MistySlocomb]

Yes, please. In depth discussion of sausage world be awesome! (By the way, I love your channel)

[@cynthiamickle1521]

Yes! I'd love to learn how to make sausage! Italian sausage and Slovak sausage especially!

[@user-oh1le9kp7n]

Yes I would love to learn how to make breakfast sausage

[@rogerhodges7656]

The Costco pork loin is a staple at our house.

[@leolalley4708]

Yes I would love to learn to make bkfst sausage

[@W-Willy]

Yes, and yes, please! More about sausage. Thank you for what you do. Excellent KZbin channel. Keep up the goid work. More sausage. Lol

[@Bullweenkle]

Aldi sells pork loin for $1.89 and it doesn't have the thin tails on the end. Less fat cap, too.

[@wandac396]

Not at my aldi. Which Aldi do you shop at that has this price?

[@Bullweenkle]

@wandac396 I'm in KC. It used to be $1.79 but has gone to $1.89. Still a great deal.

[@sandan2358]

I’d like to try Brat flavored sausage if you have a recipe.

[@lisathaviu1154]

We usually have several sections of pork loin in our freezer. It’s all good, but yes, it’s good for various uses. We like to take the ends and make tacos as well. When we make pork roast, I slice off pieces of the left over pork roast and use that for Ramen or for sandwiches, so that’s a whole bunch of more meals. Additionally, you can make Italian sausage with salt, pepper, garlic, fennel and red chili flakes! It helps to add a couple of ice cubes when grinding.

[@lisathaviu1154]

One other thing - it’s really easy to do the braised pork in a crock pot - cook all night or all day on low. Even less work than on the stove top.

[@PalomaValencia]

i always pass this because i feel is a little dry, i always choose the shoulder, going to look if you have a shoulder video :D