Thanks in advance for the info...I may have already answered my own question but lookin for the right answer instead...
The plan is to smoke a 4+ lb pork loin....Want to remove it at a minimum temp so as to slice some to be breaded and panfried...The rest I want done enough to run through the slicer for sandwich meat...
The question is what is the mimimum temp that I can slice the sammich stuff and will that be too done for the breaded and fried chops........
Im thinkin that I might smoke till around 130 or so and remove to slice the chops and return the rest to finish the cook to doneness...160 I think
Any advice?
The plan is to smoke a 4+ lb pork loin....Want to remove it at a minimum temp so as to slice some to be breaded and panfried...The rest I want done enough to run through the slicer for sandwich meat...
The question is what is the mimimum temp that I can slice the sammich stuff and will that be too done for the breaded and fried chops........
Im thinkin that I might smoke till around 130 or so and remove to slice the chops and return the rest to finish the cook to doneness...160 I think
Any advice?
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