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pork loin is relatively tough and fat free , ie dry
if you SV the loin in pieces , along the grain
( so you can then later slice across the grain )
as rare as you can stand if not more so
until pasteurized , rapid chill // freeze
bring back to refrigerator temp if Fz
the slice thin ,
makes a very fine tasty sandwich.
pork loin is relatively tough and fat free , ie dry
if you SV the loin in pieces , along the grain
as rare as you can stan if not more
u until pasteurized , rapid chill // freeze
bring back to refrigerator temp if Fx
the slice thin ,
make a very fine tasty sandwich.
