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    Comment by 'backpacker048' in media '2-9-16 15.JPG'

    Hey Al, have you considered SV’ing this chunk of meat? If you were to SV it, how would you do it?
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    Reheat cold stuffed pork loin

    You're saying that you wrap up ribs in tinfoil and cook them in the air fryer at 200? That sounds interesting. Tell me more.
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    Reheat cold stuffed pork loin

    To all you guys, thanks for your help. I apologize for the jumbled up replies. The wife has OK'ed cooking the loin on Christmas Day. Now the pressure is on to have it ready by dinner time. I'm going to allow 3 hours for the cook at 225-250*, and expect to finish up within that length of time...
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    Reheat cold stuffed pork loin

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    Reheat cold stuffed pork loin

    To all you guys, thanks for your help. I apologize for the jumbled up replies. The wife has OK'ed cooking the loin on Christmas Day. Now the pressure is on to have it ready by dinner time. I'm going to a bin bllow 3 hours for the cook at 225-250*, and expect to finish up within that length of...
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    Reheat cold stuffed pork loin

    A comment below talked about how easy it is to dry it our by reheating it. I think he's got a point. I really can't mess this cook up as one of the guests is a finicky eater, and the wife says I've got to nail this cook. Backpacker
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    Reheat cold stuffed pork loin

    See comments below for stuffing. Backpacker
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    Reheat cold stuffed pork loin

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    Reheat cold stuffed pork loin

    Thanks for the reply, crazzycajun. I have the same thoughts. We heat up cooked food in the MW all the time and don't have any problems - soooo, why all the concern that I've been reading about cooking the Sous Vide method. My SV reading has generated the safety concern. The problem is that...
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    Reheat cold stuffed pork loin

    The wife said she doesn't want me cooking Christmas day. I might have to revisit the subject with her and see if she won't give in.
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    Reheat cold stuffed pork loin

    My concern with using SV to reheat is the juice put out by the loin getting into the stuffing and making it mush. Other than that , I’d love to use it.
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    Reheat cold stuffed pork loin

    Not disagreeing with you at all, but in the SV books I’m reading they talk about getting it up to 131* and then put it in an icebath to rapidly drop the temp thru the bacteria danger range. I’m not using SV to cook the loin just comparing it to smoking it. Something seems a bit strange here...
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    Reheat cold stuffed pork loin

    I'm going to cook a stuffed pork loin Christmas eve day for Christmas day dinner. Since after I cook it, I'll keep it in the fridge until Christmas Day, how would you reheat it trying to maintain food safety - get thru that danger zone of 30*-130*?
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    You indicated that you really weren't looking for a recipe to shred or pull, that you wanted to...

    You indicated that you really weren't looking for a recipe to shred or pull, that you wanted to slice it. I'm trying an excellent recipe for tenderloins on a ½ loin this week end. If you interested in the recipe, let me know.
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    Pork loin

    I've got a ½ stuffed loin to cook but don't have the temp and time. How long did you cook yours and at what temp? What was the IT when you pulled it?
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    SV Chucky 50 hours. (More Tender than Prime Rib!)

    Hey Bear, I apologize for contacting you but didn't know another way. W here is the listing of your cooks? I would like to find it and "pin" it. Thank you, Backpacker 048 .
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    How to know temp and time to SV and what's the goal temp after ice bath

    We’ll, I’m glad I got something right. Anxious to try the new recipe
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    How to know temp and time to SV and what's the goal temp after ice bath

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    How to know temp and time to SV and what's the goal temp after ice bath

    W i have the Anova
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    How to know temp and time to SV and what's the goal temp after ice bath

    Is that duck fat the spray kind - which is all that I've seen. I'd like to try it. In the searing, from what I've read the CI temp should be around 350-500*. In order to get a good sear, I've seen the temp climb 15*. So I must be doing something wrong. I've also read where brushing with...
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