Dave in AZ Dont quote me on this yet, but I am fairly certain it has something to do with prerigor processing. We have a few customers Scimecas up in KC is the one I know for sure that do prerigor processing and that requires different formulations. I will try to find out more info tomorrow though!
So use vide pork loin
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Just cooked A 2 and 1/2 pound pork loin with my sous vide, cooked it at A 141 degrees for 3 hours. Put some Head Country sweet&spicy seasoning on it WOW was it ever tender. Didn’t even brown it it in the frying pan just sliced it and served it. If your only using your sous vide to finish your sausages try cooking A pork loin using it.You will not disappointed.
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shoprat53 Sous Viding a pork loin is just the best way to cook it. Try a pork tenderloin under the same conditions. It will even outshine the loin you did. Like butter.
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