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 Pork loin final temp
#8477654
12/16/21 05:55 PM
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Joined: Oct 2008
Posts: 16,783
68rustbucket
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Will have about 20 folks to cook for on Sunday, so I picked up a whole pork loin. I’ll cut in half, smoke 1/2, the other 1/2 going in the oven. What’s a good final meat temp? My oven recipe says 185°, Kent Rollins says pull at 145° and rest. 
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Re: Pork loin final temp
[Re: 68rustbucket]
#8477659
12/16/21 05:59 PM
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Joined: Aug 2016
Posts: 8,317
Herbie Hancock
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Nothing higher than 145°, at 185° I doubt a dog would eat that shoe leather.
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: Pork loin final temp
[Re: 68rustbucket]
#8477664
12/16/21 06:02 PM
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Joined: Sep 2010
Posts: 6,331
Blank
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Beer and whiskey, 'cause you can't drink bacon!!
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Re: Pork loin final temp
[Re: 68rustbucket]
#8477733
12/16/21 07:27 PM
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Joined: May 2011
Posts: 28,031
skinnerback
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Re: Pork loin final temp
[Re: 68rustbucket]
#8477759
12/16/21 07:49 PM
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Joined: Jan 2013
Posts: 2,769
Gringo Bling
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Last night, I cooked 5 center cut chops from a whole loin that I trimmed. I cooked until 145 in the sous vide and then quickly seared each chop. I would probably cook to 142 next time in the sous vide before searing so that the final temp comes out at 145.
Also, if you are cooking for 20 people, one loin isn't going to be a lot of meat per person. After the loin is trimmed nicely, you might have enough for 15 people if they are all meat-eating adults. As cheap as pork is, I'd get another if I were you.
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Re: Pork loin final temp
[Re: 68rustbucket]
#8478136
12/17/21 03:13 AM
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Joined: Jul 2007
Posts: 8,285
bobcat1
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No higher than 145 for sure
Bobby Barnett
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Re: Pork loin final temp
[Re: Gringo Bling]
#8478192
12/17/21 04:41 AM
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Joined: Oct 2008
Posts: 16,783
68rustbucket
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Posts: 16,783 |
Last night, I cooked 5 center cut chops from a whole loin that I trimmed. I cooked until 145 in the sous vide and then quickly seared each chop. I would probably cook to 142 next time in the sous vide before searing so that the final temp comes out at 145.
Also, if you are cooking for 20 people, one loin isn't going to be a lot of meat per person. After the loin is trimmed nicely, you might have enough for 15 people if they are all meat-eating adults. As cheap as pork is, I'd get another if I were you. I’ve also got 20 rings of sausage from Blacks BBQ. About 6 are smaller kids.
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