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Subject:
Re: "Do not Dry Out Today's Pork by Overcooking!"
From:
Crispet <[log in to unmask]>
Reply To:
Paleolithic Eating Support List <[log in to unmask]>
Date:
Sun, 30 Nov 1997 18:18:59 EST
Content-Type:
text/plain
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text/plain (7 lines) 
Get an instant read thermometer. Pork loin is done at 150-155F. Yes the health
department says 170f but most people that cook for a living ( my SO) ignore
this and go for taste and texture. Other cuts such as a fresh ham, for
instance, which are fattier should be pulled from the oven at 165F. The meat
continues to cook after removal from the oven
Cris

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