Posted by Leroy on March 12, 2017 at 08:15:56 from (69.88.202.2):
In Reply to: Re: OT Breaded loin posted by SweetFeet on March 11, 2017 at 16:38:02:
Sweet, I have always pounded all beef or pork that is sliced without bones. My slicer is set on 1/2" thick and when I am done pounding the loin it is down to 1/4" thick, makes it bigger across and makes it more tender for bad jaws to eat. The good sandwiches at a local restrant are very god and the meat is only about a quarter of an inch thick but twice the size of the bun. For one it is just too much work to do more than nessary to get something to eat.
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