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Date Posted: 07:17:57 11/21/02 Thu
Author: Ron
Author Host/IP: NoHost / 67.69.35.151
Subject: Re: Pork Loins
In reply to: smokin Jim 's message, "Re: Pork Loins" on 22:18:55 11/20/02 Wed

I agree there. I've done that last summer. The only thing is that the internal temp never gets past 170. I thought it would go up to the 180-190 but it never did. I guess I kept the meat there a tad too long, LOL. You live you learn. Luckily I have a water smoker so it wasn't that dry but the taste, hmmmm. Next time I do a loin it will be at normal loin internal temp and it'll taste even better. BTW if you can get your loins with the rib bones it's a plus.

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