Trick for keeping pork loin from drying out on the slicer

I run a small shop in Tulsa. Pork loin always gave me trouble. It would dry out fast on the slicer. Then I tried wrapping it in plastic wrap overnight in the cooler. Not tight, just loose. Let it sit 12 hours before slicing. That extra moisture stays in the meat. Slices come out way better now. No more dry edges. Anyone else do something similar for their cuts?

2 comments

2 Comments

joseph_martinez3522h ago

Huh, that's a good trick. Does it ever get slimy on you if you leave it too long?

singh.blair19h ago

Did you try wrapping it in a paper towel first?