so I have a pork loin...and its been vacuum sealed with herbs and apples and mustard for a few days now and im trying to sous vide it. my problem is, I cut it in half and meat glued it to make one (short) but thick loin. at what temp do I set the circulator and for how long do I let the loin cook. It is roughly a foot long, about 4 -5 inches wide…someone please help me not screw up my pig!!!
