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Jacks · 10-05-2017, 03:23 PM

Maybe check on the pasteurization time for pork. For a thick cut of tenderloin at lower temperatures I'd cook it for at least a couple of hours. I did finish it seared in bacon fat though, that's a must.

10-05-2017, 03:23 PM	#435
Jacks Franchise Player Join Date: Mar 2011 Exp:	Maybe check on the pasteurization time for pork. For a thick cut of tenderloin at lower temperatures I'd cook it for at least a couple of hours. I did finish it seared in bacon fat though, that's a must.