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Subject:
"Do not Dry Out Today's Pork by Overcooking!"
From:
Grant Magnuson <[log in to unmask]>
Reply To:
Paleolithic Eating Support List <[log in to unmask]>
Date:
Sun, 30 Nov 1997 12:50:00 -0800
Content-Type:
text/plain
Parts/Attachments:
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That's the statement on the little brochure that came with a pork roast
and the "FREE PerfectlyPork Timer" as given away by the Alberta Pork
Producers Development Corporation here in Canada.

They also point out that "Today's Pork is 47% leaner than 10 years ago .
. !"

I was just wondering how they made piggy meat that much leaner in such a
short period of time as 10 years?

Grant
Ps At the moment the little blue gizmo popped up, we removed the pork
from our 160 C degree oven (325 F) and allowed it to stand for 10
minutes as per instrucions -- result DRY :(

We have another loin roast (two for one sale) and are going to try
wrapping it in foil to help retain some moisture, we're guessing that
might work?

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