Sous vide

stearns · 06-12-2017, 08:23 AM

Another weekend of good food, had a few people over for a cookout on Saturday so I decided to take out a ~4lb pork shoulder I've had in the freezer for a month waiting to be used. I made pulled pork sammies, loosely following the process/recipe here. I cooked it for 22 hours in the SV at 165*, then pat dry and applied another healthy coat of the dry rub. After that two hours in the oven at 300/325*, with five minutes at the end under the broiler to get the brown sugar in the dry rub to really start glistening.

Made a sauce out of the juice from the bag, mixed with a half full bottle of some pineapple bbq sauce that I had in the fridge and a few other ingredients from my honey bbq sauce, it was amazing, poured most of it over the pork after pulling. I'm not sure if it's possible to recreate that sauce without a ton of pork juice, so it might be the type of thing I only make as one-offs to go with the bbq, but it's really good.

The article I was going off mentioned that you can "make a smoke ring" by using curing salts, anybody try those? I don't care about the asthetics too much, but it seemed interesting, might keep an eye open for some for the future.

T.G · 06-12-2017, 09:21 AM

Quote:

Originally Posted by stearns

The article I was going off mentioned that you can "make a smoke ring" by using curing salts, anybody try those? I don't care about the asthetics too much, but it seemed interesting, might keep an eye open for some for the future.

I've heard stories of guys using it for hacking a smoke ring in bbq competitions by mixing it in the mop sauce. Don't know anyone who actually claims to have done it though, competition or not.

Prague #1, aka Instacure #1, aka Heller's Modern Cure #1, etc... is the one you would want for that. You wouldn't need much, for dry mixing, like for summer sausage, the dosing is 1oz per 25 lbs (1:400). Morton's tender quick would also work (different application rate), but it's insanely salty.

Thinking it would be applied in the initial dry rub, but I'd be worried it might make everything taste like ham instead of pulled pork.

BTW - I started messing around with the melting salts for cheese, neat stuff. Just have to remember to never use cheddar with it for a cheese sauce or everyone will think it's velveeta.

06-12-2017, 08:23 AM	#1
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,435 Trading: (50)	Re: Sous vide Another weekend of good food, had a few people over for a cookout on Saturday so I decided to take out a ~4lb pork shoulder I've had in the freezer for a month waiting to be used. I made pulled pork sammies, loosely following the process/recipe here. I cooked it for 22 hours in the SV at 165, then pat dry and applied another healthy coat of the dry rub. After that two hours in the oven at 300/325, with five minutes at the end under the broiler to get the brown sugar in the dry rub to really start glistening. Made a sauce out of the juice from the bag, mixed with a half full bottle of some pineapple bbq sauce that I had in the fridge and a few other ingredients from my honey bbq sauce, it was amazing, poured most of it over the pork after pulling. I'm not sure if it's possible to recreate that sauce without a ton of pork juice, so it might be the type of thing I only make as one-offs to go with the bbq, but it's really good. The article I was going off mentioned that you can "make a smoke ring" by using curing salts, anybody try those? I don't care about the asthetics too much, but it seemed interesting, might keep an eye open for some for the future. __________________ "Ignoring all the racket of conventional reality" - Keller Williams