Re: Pork
Posted: Sat Sep 07, 2013 7:28 pm
EllisTX wrote:I want to eat my weight in those Spiders
I only made 5.33 lbs of them though.
I only made 5.33 lbs of them though.
Page 9 of 10
I only made 5.33 lbs of them though.
Re: Pork
Posted: Mon Sep 09, 2013 6:49 am
Alright, fellow swine eaters, give me your input. I've got 38lbs of shoulder that I'm smoking from Friday night til Saturday evening. It is currently frozen, and I'd like it to be thawed by Thursday evening so I can truss, rub and wrap it to sit until it goes on smoke Friday. I don't have fridge space to pull them out and let them thaw in the fridge, however. My current thoughts:
#1: Brine them by mixing up a big batch, dump the shoulders in coolers and cover... frozen meat should keep the temp low, but I reckon it'd take a few days (when should I start?) to fully thaw since the water isn't being changed, but solutes in the brine may keep it from icing over around the meat and speed things over sitting in water for the same amount of time.
#2: Fill cooler with water and purge every 30 min or so to get them thawed (or mostly thawed), dry and rub. This would be done Thursday.
Some combination or other plan I haven't thought of? If I don't get something going soon, it will probably end up being option #2, but wondering if anyone has done something similar.
#1: Brine them by mixing up a big batch, dump the shoulders in coolers and cover... frozen meat should keep the temp low, but I reckon it'd take a few days (when should I start?) to fully thaw since the water isn't being changed, but solutes in the brine may keep it from icing over around the meat and speed things over sitting in water for the same amount of time.
#2: Fill cooler with water and purge every 30 min or so to get them thawed (or mostly thawed), dry and rub. This would be done Thursday.
Some combination or other plan I haven't thought of? If I don't get something going soon, it will probably end up being option #2, but wondering if anyone has done something similar.
Re: Pork
Posted: Mon Sep 09, 2013 10:53 am
Id put them in the cooler to thaw, purge every so often. Thats a mighty amount of pork good sir.
You could also use one of my favorite techniques I remember from my food handlers card tests. Go ahead and just toss all that meat in the trunk of your car and park it somewhere nice and warm.
You could also use one of my favorite techniques I remember from my food handlers card tests. Go ahead and just toss all that meat in the trunk of your car and park it somewhere nice and warm.
Re: Pork
Posted: Mon Sep 09, 2013 12:26 pm
PorkSlapper wrote:Go ahead and just toss all that meat in the trunk of your car and park it somewhere nice and warm.
Eh, the internal temp will get high enough that it'll kill everything....
Re: Pork
Posted: Thu Sep 12, 2013 10:18 pm
Draining the brine.
First one trussed up and ready for rub.
Rubbed and ready.
And the remaining 34 pounds of shoulder.
Trussed, rubbed and wrapped. Going on the heat tomorrow night.
First one trussed up and ready for rub.
Rubbed and ready.
And the remaining 34 pounds of shoulder.
Trussed, rubbed and wrapped. Going on the heat tomorrow night.
Re: Pork
Posted: Fri Sep 13, 2013 6:51 am
Is it wrong to be aroused by that? 
Re: Pork
Posted: Fri Sep 13, 2013 7:42 am
Dirk McLargeHuge wrote:Is it wrong to be aroused by that?
I'm in no place to judge. I just finished
Re: Pork
Posted: Fri Sep 13, 2013 8:06 am
Those butts look amazing. Ive got 18 pounds of pork sitting in the fridge waiting to get some rub on it and put on the smoker. What was your rub Spider?
