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PORK LOIN

post #1 of 8
Thread Starter 

I HAVE A 7# PORK LOIN CURING WITH HI MOUNTAIN BUCKBOARD BACON CURE 15 DAYS THE LAST ONE WAS GREAT BUT A LITTLE DRY,STARTED SMOKER AT 1 HR AT 135 DGS THEN APPLYED SMOKE APPLE DUST FOE 6 TO 7 HRS AT 150 DGS WITH AMS SMOKER ,THEY WORK GREAT FINISHED IT AT 170 DGS INT TEP TO 154 DGS . IF I COOK IT TO A INT TEMP OF 140DGS WOULD IT BE MORE MOIST ? I KNOW I WOULD HAVE TO FRY IT AND REF OR FREEZ BECAUST IT IS NOT TOTALY COOKED . OR IS THEIR SOME THING I CAN DO TO KEEP IT MORE MOIST . THANKS RICHARD

post #2 of 8
Cold smoke it, slice and fry over low medium heat flipping every 15-20 seconds until done (cooks faster and more evenly without drying out), that'll keep them moist.


~Martin
post #3 of 8

I never cook them more than the 140 to 145º IT range. Still got some pink.

post #4 of 8

It has recently been determined that pork only needs to go to 140 deg, internal temp to be safe for eating.... per the USDA!

It will be much more moist!

post #5 of 8

As that others pointed out 140-145*F is as far as I would go with a Pork Loin normally and yours is Cured, so there is no issue at all...JJ

post #6 of 8

As the guys mentioned pork now only needs to go to 140 -145 and will help with your final product 

post #7 of 8
As said we cook to 140-145. Then let rest before slicing. This is for commercially produced pork.

If you are doing pork that was raised non commercially you will need to cook to a higher temp (165).

Comercial pork is tested for the parasites, where non comercial is not. This is what was told to me by the Florida State Health Inspector when I was walked a few weeks back. We were talking about my neighbor who raises pigs and is wanting me to buy from him. He went on to explain how the comercial pigs are feed a wholesome diet where the feed is cooked and processed, where some of the non-comercial are still feeding the pigs the old way of "slop". They will get the old, spoiled and out dated food from stores and feed the pigs that way. They don't cook it or even attempt to keep it cold. Not saying all non-comercial pigs are done that way. Just do your homework before you use it.

Jeramy
post #8 of 8
Quote:
Originally Posted by jarjarchef View Post

As said we cook to 140-145. Then let rest before slicing. This is for commercially produced pork.
If you are doing pork that was raised non commercially you will need to cook to a higher temp (165).
Comercial pork is tested for the parasites, where non comercial is not. This is what was told to me by the Florida State Health Inspector when I was walked a few weeks back. We were talking about my neighbor who raises pigs and is wanting me to buy from him. He went on to explain how the comercial pigs are feed a wholesome diet where the feed is cooked and processed, where some of the non-comercial are still feeding the pigs the old way of "slop". They will get the old, spoiled and out dated food from stores and feed the pigs that way. They don't cook it or even attempt to keep it cold. Not saying all non-comercial pigs are done that way. Just do your homework before you use it.
Jeramy

 That info is spot on! You need to know your source...JJ

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