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Home Cooking

Sous vide pork loin--time?

jgabsalot | Jun 26, 201707:41 AM     1

Wondering if anyone has had an experience of sous vide-ing for too long? I have 3 9-pound loins from costo sealed in marinade right now and need to finish for a dinner for about 50 on Wednesday night. I was going to throw them into a large cooler Tuesday evening with my anova and let them go all day on Wednesday, pull them out around 3'ish (so about 17 hours or so) and then finish on a grill. Thoughts?

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