Only if you like it dry and farted out.
The USDA revised cooked pork temps from 160 to 145.
I took the loin to 147f, let it rest for about 10 min. Was juicy and not tough. Its gonna make some darn good sammichs!Only if you like it dry and farted out.
Like Rusty Jakes says, by the time to get it to the table, it will be at 150 internal. It will be juicy and slightly pink, but oh so tender.
Nice! I'm cooking one for New Years day to serve with sauerkraut. A new years day tradition in my house.I took the loin to 147f, let it rest for about 10 min. Was juicy and not tough. Its gonna make some darn good sammichs!
Dang! Why didnt i think of that! That sounds really good, and i like sauerkraut!
Here's both Costco and a Walmart examples
The holes sometimes aren't visible. But mechanically tenderized is driving metal blades into the meat to break the tissues, making the meat seem more tender. The process pushes surface bacteria into the meat so you need to cook it more to ensure a temperature is reached to kill the bacteria.
