I am smoking in my electric smoker for the first time. The temp is at 225 f for 7.5hrs. the loins are 2.5 lbs each. and I have the damper closed. am i doing some thing wrong?
Nothing wrong with that. It's true that the temps have changed because the gene that causes tric has mostly been bred out.I would even pull the loin before 160.I've been cooking mine to about 147- 150 lately.. Pork cooking temps have changed over the recent years...But either way, u should be fine..Good luck..
Yo Mythmaster....It's not a genetic disorder it's a parasite....A roundworm...Mostly non-existent due to modern feeding/production practices....The worm is killed at 137*Nothing wrong with that. It's true that the temps have changed because the gene that causes tric has mostly been bred out.
I would easily go 150*, too.
Well, I was in the ball park!Yo Mythmaster....It's not a genetic disorder it's a parasite....A roundworm...Mostly non-existent due to modern feeding/production practices....The worm is killed at 137*
I pull pork loins/tender loins etc at 140* .....Tender, juicy, slightly pink...
Enjoy!
Correct, that is why I would pull them at 145-150º and wrap in foil for around 45 minutes or so. If you plan on resting it, then 160º might be too high. You'll have to find your happy spot.Yes, 160* is rule-of-thumb for pork. You don't want to overcook them and let them dry out, but you want them to be done, too.
Well darn. This explains why some of my loins were dry. I have been pushing 165° at times. Now I know. Also, I am eating smoked roundworm? How come I never see the smoke ring on him?