7 hours feels like a long time. I feel like 3-4 would be plenty, even for this size.
But hey if it tastes good, well done (pun intended… sorry)
c0147
2 hours or even 90 mins would be fine for this. I usually go with 138° pat very dry and give it a very good sear in avocado oil
Kesshh
Too much concerns over the precise timing. SV doesn’t need precision timing at all. As long as you enjoy it, its good.
ZomiZaGomez
Been doing pork loin a lot lately. So good!
3rdIQ
Despite all the SV guru’s saying a brine or injectable brine is not needed… I do inject pork loins or brine chops for a few hours before cooking.
ChefPneuma
Old people got it beat into their head decades ago that undercooked pork=parasites so it’s an uphill battle sometimes unfortunately.
In the restaurant I’d often do pork at 135…most people were happy but we’d get the occasional send back asking for more cooking. Always an older person.
7 Comments
Looking good. How was it?
7 hours feels like a long time. I feel like 3-4 would be plenty, even for this size.
But hey if it tastes good, well done (pun intended… sorry)
2 hours or even 90 mins would be fine for this. I usually go with 138° pat very dry and give it a very good sear in avocado oil
Too much concerns over the precise timing. SV doesn’t need precision timing at all. As long as you enjoy it, its good.
Been doing pork loin a lot lately. So good!
Despite all the SV guru’s saying a brine or injectable brine is not needed… I do inject pork loins or brine chops for a few hours before cooking.
Old people got it beat into their head decades ago that undercooked pork=parasites so it’s an uphill battle sometimes unfortunately.
In the restaurant I’d often do pork at 135…most people were happy but we’d get the occasional send back asking for more cooking. Always an older person.
Brining is nice too and can help