- Jan 6, 2019
- 71
- 65
So I am in charge of doing a couple pork loins for a party at work. I have had good success smoking a pork loin first, then finishing in the sous vide. I have always sous vide the pork loin whole (as big as will fit in vacumn package). I was thinking for ease of serving at work, maybe vac packing and sous videing it sliced. I was checking if anyone thinks slicing vs leaving whole would change the end result/ texture? Thanks