So my first Pork loin (not a skinny little tenderloin, but rather, a big, 10 lb piece, basically a big. 2ft long pork chop) didn't go so well. Actually I had portioned it into 4 nice roasts, so I have 3 more tries for perfection
For the first roast, I SV'ed at 150 F for 6 hours. Came out edible, but kind of rubbery, and dry Oh, and I didn't sear it either, as I figured I'd cut it into slices and give it a quick fry with butter for my breakfasts. The fat shoulder was nasty... Like eating lard. So, we have some lucky dogs lol
I want to do the second one now, and am thinking, 137 F for 3:00 hrs ? ....plus, regardless of my time and temp, I'm going to score the fat shoulder, and torch that baby well
So obviously, this will be much different than my first attempt.
....unless someone here with more pork loin experience than me, thinks I'm taking this in the wrong direction ?
Ya' know, one of the only things that bothers me about Sous Vide, is that one can find such a crazy wide variance in cooking times and temps..... And I'm starting to think their is more to this, than just personal tastes ? I've actually had a couple SV fails, in which I used times and temps suggested by "supposed" pros.... and I just cant imagine those fails would have been considered perfect "by anyone" .... Hmmmm.