Hello all,
What is the best temp to take bone in pork loin? Has anyone done them on an FE 100 or 500? I have been asked to do around 20 of these. Inject or brine?
Thanks,
Joe
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Joe, I don't know the answer to this, but we are getting the information for you ...
Thanks Donna,
I will be cooking it on a 500. May test one out on the 100 though.
Joe
I will be cooking it on a 500. May test one out on the 100 though.
Joe
Well brining today's pork loins always seems helpful,depending on how much they have already been injected.
Never cooked that many at once in a FEC,but 335º-350º is usually a good cooking temp.
Most folks would get them off by around 145º,and holding will let them rise another 5º-7º.
Never cooked that many at once in a FEC,but 335º-350º is usually a good cooking temp.
Most folks would get them off by around 145º,and holding will let them rise another 5º-7º.
Thanks all,
I picked up a center cut bone on at Costco and it came straight from a ctyovaced bag. As far as I know, it hasn't been injected w/ solution.
About how long per pound. As it's being cooked in the 500, the rotisserie makes it dificult to use a wired probe
Joe
I picked up a center cut bone on at Costco and it came straight from a ctyovaced bag. As far as I know, it hasn't been injected w/ solution.
About how long per pound. As it's being cooked in the 500, the rotisserie makes it dificult to use a wired probe
Joe
At 350º,20 mins/lb is the usual guide-but I'd sure want to check them with an instaread.
Tom-Fl
Tom-Fl
Will do Tom, thanks for the help.
Joe
Joe