I brined some pork tenderloin and also some chicken thighs and split breasts.
I pulled the tenderloin @ 140 and the picture was after it rested for 30 minutes.
I like slicing it thin and then I vacuum seal and freeze. We like using it in stir fry.
Here is a picture of the chicken.
Suppose to get snow tonight and another storm Tuesday into Wednesday.
I pulled the tenderloin @ 140 and the picture was after it rested for 30 minutes.
I like slicing it thin and then I vacuum seal and freeze. We like using it in stir fry.
Here is a picture of the chicken.
Suppose to get snow tonight and another storm Tuesday into Wednesday.