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| Pork is totally safe to eat at an internal temp of 148oF. It will still have a tinge of pink. The difference between meat cooked to 150 vs 165 is amazing. (Very) Slow cooking allows naturally occurring degradation enzymes to work on the pork. They stop functioning when meat reaches 140oF which is why slow cooking is so good. The slower the better and in a charcoal grill, indirect heat works best. Brining in a salt-sugar solution works wonders. | |
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Grilling Pork Tenderloin. Need help!!
