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East Central SD | On the pork temp thing:
Never paid attention, just always ate what was in front of me until I bought a pellet smoker. Looked at recipes and videos for pork loin and everyone was recommending a 150 ish temp so that's what I tried. Was tough and didn't like it at all. Put it back on to 170 and have been doing that ever since. It's super juicy, not dried out at all, and have made it for big groups and everyone loves it. I often wonder if people think for themselves or just assume because everyone else does it this way I should like it like this too and if I don't there is something wrong with me.
But I'm not a fan of beef cooked less than medium either. Always take everything to 150 or so. | |
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$100 for 18 days
