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Old 12-11-2003, 07:02 PM   #25
chad
somebody shut me the fark up.
 
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Join Date: 08-13-03
Location: Clearwater, FL
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I just want to make sure that if I cook it to 165*, foil to 190*, and let it sit in a cooler for a few hours till serving time, I won't end up with dried out pork.
StL Mike
It won't dry out if you wrap it and spray it :D
I, indeed, did pork loin (yes, the cryovac mods!) and I had to use an oven. I figured 3 servings per pound and bought appropriately. Fortunately I overbought and overprepared and so had leftovers for the chef :D
I cooked them to about 165 and foiled them and continued cooking up to about 200. Then I turned off the ovens and let them cool to about 160 or so. I didn't use apple juice or cider for mop since I was making
gravy to go with some other dishes -- if I was cooking at home or 'quing I would have used apple cider, apple juice, or my usual
pork mop/spray.

Good luck -- for 75 you'll need about 25-30 pounds of pork -- I usually try to overprepare (assuming I even have a decent estimate!) so you
might want to go 30-35 pounds (raw weight - you'll have some shrinkage but pork loins usually hold up pretty well).
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