1/ Very similar, (and very similarly located) but no. The tenderloin is INSIDE the rib cage, tucked up against the spine. The spinal erector is OUTSIDE the rib cage, tucked up against the spine.https://twitter.com/TheClarksTale/status/959116708735631360 …
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5/ On a cow, that's a T-bone. On a pig, that's a bone-in pork chop. But you don't have to cut it that way! You can peel the tenderloin out of the rib cage as one long length, and then cross cut it in 8" long lengths. That's what I do.
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6/ The problem with bone-in pork chop, from my point of view, is two fold: 1) you've gotta take a big piece of meat to the woodworking bandsaw...and then clean that saw later 2) bone corners poke through vac seal bags
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7/ So after trial and error (5 hogs and three goats processed now), I've arrived at what works for me: * tenderloin removed, packaged in 8" lengths * BONELESS pork chops (i.e. spinal erector peeled off outside of rib cage) cut in 1 - 1.5" thick chops. YMMV.
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8/ yes, I have thought about spinal fluid and prions...and then decided to not stress about it. So I still use pig spine to make stock, etc. (Does roasting at 450° F kill / denature prions?)https://twitter.com/B_Barbarian/status/959119180397096960 …
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9/ This sounds plausible. ...yes, Wikipedia confirms. https://twitter.com/SaucercrabZero/status/959120425098891264 …
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