Thanks Rudy! I appreciate you stopping by and leaving a comment. We need to get together and play a few COH games for old time sake. I hope all is well with you and your family. Thanks again!
You can always go 141 or so. I am always experiencing with different times and temperatures. With a thicker Pork Loin I always go a few degrees higher, as I want to make sure the center hold temperature for the required amount of time. Thanks for stopping by!
Pink center is missing. That's how I love my pork loin on pan with butter and garlic. It's juicy, roasted on the outside and when it's 144 in the middle, it's done after 15 minutes. Too much work with souse vide and looks loke chicken breast 😅.
Growing up in the suburbs of Chicago I was always a Bears fan. But I always had respect for the Packers, their history, and being the other team in the best rivalry in football. My wife and kids have become Packer fans, and I would love to go see them play in Lambeau Field one day. Having said all that I still am a Bears fan, but appreciate the Packers, as this state loves them. Thanks for the comment Michael, I appreciate it!
Another good one Erik. The beauty of the Sous vide is the jucy pork perfectly done. Thanks for this.
Thanks again for stopping by and leaving a comment, I appreciate it!
Looks amazing Erik. Great video.
Thanks Rudy! I appreciate you stopping by and leaving a comment. We need to get together and play a few COH games for old time sake. I hope all is well with you and your family. Thanks again!
I highly recommend seasoning it 2 hrs in advance or more to maximize flavor
Pork loin is great. If you can cook it good, it's an extremely good/cheap cut of meat. Can't wait to try it sous vide
It is wonderful cooking it this way, you will be very pleased if you do. Thanks for stopping by!
Being new to sous vide this is very helpful 🙂
Thanks Brian, I appreciate that. Check out some of my other sous vide videos.
what juice? ( Thanks for the experience. I will go with 135F.)
You can always go 141 or so. I am always experiencing with different times and temperatures. With a thicker Pork Loin I always go a few degrees higher, as I want to make sure the center hold temperature for the required amount of time. Thanks for stopping by!
what was the internal temp. when you took it out of the sous vide
144 degrees, the temperature that I set my sous vide circulator to.
Pink center is missing. That's how I love my pork loin on pan with butter and garlic. It's juicy, roasted on the outside and when it's 144 in the middle, it's done after 15 minutes. Too much work with souse vide and looks loke chicken breast 😅.
I've gotnone in the sous vide bath as we speak. Brine it next time. Even better!
Did you guys transition to Packers fans?! Please NOOOOOOOOOO lol. As a loyal Minnesotan and die hard Vikings fans...I had to give you crap lol
Growing up in the suburbs of Chicago I was always a Bears fan. But I always had respect for the Packers, their history, and being the other team in the best rivalry in football. My wife and kids have become Packer fans, and I would love to go see them play in Lambeau Field one day. Having said all that I still am a Bears fan, but appreciate the Packers, as this state loves them. Thanks for the comment Michael, I appreciate it!