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To: rabidralph
An hour ar 350 is more than enough. Any more and you will dry it out. If you are going to cook it low and slow, you have to cook it low the whole time. Loins aren't the best for that, they're too lean. Shoulder or ribs are better. Trichinosis is pretty much nonexistent in American pork. You can eat loin slightly pink in the middle, no problem.
15 posted on 09/10/2010 8:49:01 PM PDT by Hugin (Remember the first rule of gunfighting...have a gun..-- Col. Jeff Cooper)
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To: Hugin

It’s still juicy! The one in the above picture did turn out a little dry. I think I smoked it for four hours. But it was still tasty. Thanks y’all!


25 posted on 09/10/2010 8:59:11 PM PDT by rabidralph
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To: Hugin

Thanks for the info about trichinosis. I did not know it wasn’t big factor in America anymore.


26 posted on 09/10/2010 9:04:14 PM PDT by rabidralph
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To: Hugin
Trichinosis is pretty much nonexistent in American pork. You can eat loin slightly pink in the middle, no problem.

Yep. Still, pork is probably the most overcooked meat we eat. Fear of trichinosis forces people to cook it until it's like eating shoe leather, tasteless and dry. Then people complain that they don't like pork because it's tasteless and dry!

Truth is, you can "undercook" pork a little and be ok. I prefer chops in a cast-iron skillet, leaving them a little pink in the center. And they're the juiciest, most flavorful pork chops! Been cooking 'em this way for ages and I'm still here to write about it.

40 posted on 09/11/2010 8:55:12 AM PDT by Drew68
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