Maxwell Meats Ltd.
406060 Grey Road 4 N0C 1E0 Flesherton, ON, Canada

Happy holidays to every one from the staff at Maxwell Meats. We have been kept busy with all the orders for the festive season now that the year is coming to an end I have a bit more time to relax and in doing so I cooked a boneless pork loin roast with the rind on so that I would end up with CRACKLING Never did this before, But I have a customer that get one at Christmas time every year big job on my part I have to get a pork loin with the rind on it still special request, t...hen we bone the loin out and score the rind at 3/8 in through the rind and into the fat but not the meat. The funny thing is that my suppler sent me 4 pork loins with the rind on and at first I was just going to remove the rind and use them as pork chops. I just finish making the pork roast for my customer and the roast was on the table and a good customer came in and this gentle has been coming in to Maxwell Meats for over 30 years asked me if I had a pork shoulder with the rind on because he wonted to make crackling. Wow I think to myself I haven't sold one of them in years and I don't wont to disappoint my costumer so I asked if I could sell him part of the pork roast on the table he was so happy. I made another roast for my order I was happy I had 4 loins because I had one gentle men drive up to get one on Friday so I decided to cook one never cook one before but from what my costumers told me how they were doing it and I YouTube it a lot. So I am going to attach pictures of the roast I cooked in different stages first I took it out of the package and patted the roast dry you wont the rind as dry as possible and I let it sit for 2 hr on the counter and the rind dyed out then I got the oven to 475 and I rubbed salt (lot’s) and pepper on my roast you can put what ever you like on your roast but don't use table salt it is too fine and I used a roasting pan with a rack so the roast didn't sit on the bottom and I added a sliced onion and water onion for gravy and flavour water so the roast don't dry out. Put roast in oven at 475 for 30 min then turn down to 350 for about 35 min per lb so a 4 lb roast would be 2 hr then if you don't like the crackle on the roast you can put the broiler on to bring the rind to a bubble you need to really watch this part as it only takes 5 to 10 min then turn off the oven and take the roast out and tent it and let it rest for 30 min but the cook can take a piece of crackling off the roast before tenting it of all the work they did taste best then but Hot from the fat. See more

Good morning! Stopped to check out the store yesterday, bought a bunch of sausages, the debreiziner was awesome cannot wait to try the others. And Tiana? That young lady knows a few things about customer service, great job! See you again soon as iI get some more freezer room.

Some one told me to use water first to determine how much oil to use so you don't have spill over. I don't recommend doing it on the deck for the reason in the video.

just a reminder

Food for thought.. The red liquid on the plate when eating a rare steak is not blood. It is a protein called myoglobin, which distributes oxygen to the muscles. All blood has been removed from the carcass during the slaughtering process. There is no such thing as a bloody steak.

Looking for a weekend getaway Hawthorn Cottages are on Lake Eugenia, is family owned and well kept.

the flat iron is a steak that is becoming more popular

beef rib wrap test foil or butcher paper

Hi here is one of three videos i hope to post today from a channel i watch on YouTube called the pitmasterx

Here is a video I made on a rainy day with Gordon Lightfoot music in the background, I hope you enjoy the video.

Here is a picture of a smoked Tri Tip from a happy customer.

Here is a message I got from chef Gilles today with pictures of the fisherman pie we are going to be carrying. In his pictures the pies are cooked. The message read: This is one of the fisherman pies that are coming tomorrow.

this is a text I got tonight from Greg. Rob the attached picture is the ribeye I bought on the weekend. Beside it is a Tofu chicken burger as like I said my girl is a veggie!!! It was delicious again!!! I call the photo Beauty and the beast!!!!