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Discussion in 'Pork' started by groty, May 25, 2011.
How is this going to effect your cooking? I always pull my pork butts at 160.
It won't effect most Pork Butts. Most of us pull them at about 205˚ for pulled pork.
Loin, tenderloin, chops, ham, Canadian bacon etc. That's what will be juicer at the lower temp.
This is great !
That means all hams, instead of just the ones you get that have it marked on the pack. You can actually drop yours from 148˚ to 145˚??
Canadian Bacon will be more Chooosy at 145, if you want to eat it cold or warm it up a bit.
My Boneless Smoked Pork Chops are going to be Awesome!!!! (Smoked to 145˚, and just heated up a bit for Supper).
I consider this a really GOOD thing.
Let's celebrate Al----You bring the beer!
Just started useing I .T .For decades i have use .No blood no foul methode and time and temp.Pink was ok it's pork .It's not a red meat,not a white meat ,but a pink meat.Plus the smoke ring on the meat was pink.
I don't know why I said 160. Not enough coffee this AM.
Yea Bear this is really great. Stuffed pork loin at 145 is going to be out of this world. The hams I already know are better at the lower temp. I have a loin curing in the fridge as we speak & the Canadian bacon is coming out of the smoker at 145.
Yeah.... they have using the lower temp on pork on all the cooking showes for a while now. It's funny watching showes like "Chopped" and seeing the cooks get dinged for overcooking the pork now.
This time with that loin, cut a few slices at about 3/4" thick. Then put them in the fridge for a few days, or freeze them for longer. Don't eat them right away.
Then one day for Supper, put one in a hot greased pan for you & one for Judy. Just keep them in there long enough to get bubbly & a little browned on each side, and warm or hot inside. They'll be the best Smoked Pork Chops you ever ate---I guaranteeeeeeeee!!!!
Then let me know if I was right.