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Cooking pork loins for my friends family Christmas this week. I’m cooking the pork loin to 140. Rest and then need to package for them to enjoy a week later. I’ll be out of state for that week visiting family.
My plan was to let it rest to cool and get up to 145 once taken off. I was asked if I could slice it which isn’t a big deal to me. Just trying to have the best finished product for them. They could always slice it later to avoid using juices if needed.
What are suggestions for this scenario? Packaging and best reheating methods for them? Slice or no slice?
They will have oven, roasters, or I can give them sternos with equipment for serving once heated back up.
Thanks for any advice in advance!
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My plan was to let it rest to cool and get up to 145 once taken off. I was asked if I could slice it which isn’t a big deal to me. Just trying to have the best finished product for them. They could always slice it later to avoid using juices if needed.
What are suggestions for this scenario? Packaging and best reheating methods for them? Slice or no slice?
They will have oven, roasters, or I can give them sternos with equipment for serving once heated back up.
Thanks for any advice in advance!
Sent from my iPhone using Tapatalk