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Pork Loin finishing help - Where's your finish line?
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thetrim
Posts: 11,366
I haven't done a lot of boneless pork loins on the egg, but usually like to finish at 145. In doing some research on some new marinades, I've seen recommendations from 145 to as high as 160. I've even seen a wide range in the recipes folder here. Thought I'd throw it out to the group... Where's your finish line? Thanks for the help.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
Comments
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I like mine around 135-140.
______________________________________________I love lamp.. -
Mid 140/s
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
140, rest and let it cruise up to 145.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I'm a 135 type gal.Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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For me, 140 for indirect cooks, and 135 for direct cooks (which tend to carryover more during the rest).As you can see, the 160 recommendations are not often seen around here!Happy LoiningChris
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Another vote for the low 140's...Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Until just a year or so ago, the government recommended cooking pork to 160 to kill worms. Chefs had been cooking it to 140 for many years. The government finally came around, but the old temp is still out there.*******Owner of a large and a beloved mini in Philadelphia
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I've never used a thermometer with mine, always just timed it and eyeballed it. Last one I did was perfect, thoroughly cooked and fork tender. 4 hours at 250, rest for 10 minutes and it will come out beautiful.
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Uncle Sam, keep your hands off my Pork!jlsm said:Until just a year or so ago, the government recommended cooking pork to 160 to kill worms. Chefs had been cooking it to 140 for many years. The government finally came around, but the old temp is still out there.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
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