Ok Pit Crew...
I found this pork loin as I was cruising through Sam's meat section. It looked like a low maintenance cook that would be good to fix during the week.
Thoughts on how you would SV-Q it (time & temp in SV and after an ice bath, cooking temp and IT on the smoker)? Or would you just SV and grill it (without an ice bath)?
Also, to avoid the paper labels coming off in the SV and gunking up my Anova, I'm thinking of leaving it as packaged but vac-sealing it inside another bag. Good idea or just overkill?
Thanks in advance!
I found this pork loin as I was cruising through Sam's meat section. It looked like a low maintenance cook that would be good to fix during the week.
Thoughts on how you would SV-Q it (time & temp in SV and after an ice bath, cooking temp and IT on the smoker)? Or would you just SV and grill it (without an ice bath)?
Also, to avoid the paper labels coming off in the SV and gunking up my Anova, I'm thinking of leaving it as packaged but vac-sealing it inside another bag. Good idea or just overkill?
Thanks in advance!
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