Reply to "very well done pork loin question"

Former Member

quote:
Originally posted by RangerDF:
I was wondering what would happen?

You would have shoe leather.

Unlike ribs, PL has no internal fat so it won't be moist. For me PL is dry over 150.

Now, I've never done it, but someone who wants to experiment can report back and let us know. It would definitely need some moisture when cooking that long.

10/10/154:39 AM

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