Smoking with CW: Tips from Smokey D on the pork loin

[NickTheGreat]

What the hell are people doing smoking pork loin to 185 degrees?

In all fairness, you used to have to cook pork to a really high temperature. Pork doesn't really contain the gnarly bacteria the way it did 50 years ago. So if Granny cooks meat to 200, she's just doing what she was taught.

Doesn't make it taste any less like sawdust, but . . .

 

[NebrClone]

In all fairness, you used to have to cook pork to a really high temperature. Pork doesn't really contain the gnarly bacteria the way it did 50 years ago. So if Granny cooks meat to 200, she's just doing what she was taught.

Doesn't make it taste any less like sawdust, but . . .

It was not bacteria why you cooked it do high. It was trichenous, sp.