Sarah Duffy Posted December 16, 2018 Share Posted December 16, 2018 All the years I’ve played with pork steaks and I rarely can get them nice so I don’t bother. Why have I not tried sous vide already!! Salt pepper and a bit of garlic. Moist and broke with a fork. So tasty! Didn’t pause for pics. Will next time 😂 3 Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 17, 2018 Share Posted December 17, 2018 Same here, we both adore pork, maybe our favourite meat. We've been cooking pork this way for a couple of years now. May I suggest you buy a boned & rolled shoulder and cook that. We did earlier this year and it came out like pulled pork. As we are told/read it's impossible to overcook, all the juices stay in the bag. Ice. Quote Link to comment Share on other sites More sharing options...
Mick Posted December 17, 2018 Share Posted December 17, 2018 What temperatures are you cooking to? Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 18, 2018 Share Posted December 18, 2018 If the above is to me, Mick?? I go with this calculator.........https://www.sousvidetools.com/calculator/ As we go for 24hrs I lower it a little to 72c. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted December 18, 2018 Share Posted December 18, 2018 As some of you may know, I used to run a Hog Roast Catering company. We used to offer our “Mini Hog Roast” which really we could of been in trouble with Trading Standards, and here’s why. We would buy whole Pork Loins that are ready vacuumed packed. Into the Sous Vide bath, the baths where Baine Maries With an Anova Sous Vide wand. Three Pork Loins per bath and running up to three baths at a time. 24 Hours @ 68’C. Yes 68’C! After cooking time, slice open backs and drain, remove any large amounts of fat, then blow torch. Foil and into a Cold Box and off to venue to carve. Freshly carved on site in front of guests, served with Homemade Stuffing (well stuffing mix, with lots of extra onions added) and Apple Sauce (don’t understand why people want to eat their main course with the dessert!). We had people saying this is the Tastiest and Succulent Pork I have ever had, how do you cooking? Simple answer, if I told you, I would have to kill you! 1 1 1 Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted December 18, 2018 Author Share Posted December 18, 2018 On 12/17/2018 at 2:58 PM, Mick said: What temperatures are you cooking to? I did 66 1 Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted December 18, 2018 Author Share Posted December 18, 2018 On 12/17/2018 at 5:36 AM, Icefever said: Same here, we both adore pork, maybe our favourite meat. We've been cooking pork this way for a couple of years now. May I suggest you buy a boned & rolled shoulder and cook that. We did earlier this year and it came out like pulled pork. As we are told/read it's impossible to overcook, all the juices stay in the bag. Ice. I have one in the freezer! Destined to be pulled pork smoked then sous vide... when I fix the smoker 😂 Quote Link to comment Share on other sites More sharing options...
Mick Posted December 19, 2018 Share Posted December 19, 2018 On 12/18/2018 at 5:52 AM, Icefever said: If the above is to me, Mick?? I go with this calculator.........https://www.sousvidetools.com/calculator/ As we go for 24hrs I lower it a little to 72c. Ice. Cheers, that’s a great resource Quote Link to comment Share on other sites More sharing options...
Mick Posted December 19, 2018 Share Posted December 19, 2018 20 hours ago, Sarah Duffy said: I did 66 Thanks Quote Link to comment Share on other sites More sharing options...
Justin Posted December 20, 2018 Share Posted December 20, 2018 yummy, on list, rolled shoulder of pork, then again slow smoker came out great too. pacific rim pork at the summer woodsmoke. I can still taste it in my head Quote Link to comment Share on other sites More sharing options...
Justin Posted December 20, 2018 Share Posted December 20, 2018 1 Quote Link to comment Share on other sites More sharing options...
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