Originally posted by dward51
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Thawing Pork Shoulder Via SV for Smoker
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My original question was in the name of food safety and thawing food. It is an area that I am a little uncomfortable with and see a lot of "grey" in a right and wrong world.
I am convinced the way I did it is safe. Would I do it again this way again....maybe.
Ok here is what I did.....and so far so good. Find a couple of year old 10.5 pork shoulder in -20 freexer. Vac packed . Basically a 10 pound block of frozen meat.
Into SV at 100 F for 4-5 or so hours to thaw.
Read time and temp on 10 different sites
De bone and cut up into three different pieces. Still cold to touch internal. Discard stinky bone.
Crank Cummins 1500 SV to 145 . for overnight bath.
Pat dry pieces and sprinkle with a dry rub.
Vac pack into three bags.
Drink some more beer, read some more......
5:00 am out of beer go to bed.
Up at 9 to start smoker......and get my shit together
10 am or so take pieces out of SV, drain and let surface dry.
Onto smoker at 200 degrees, (Lost about 35 degrees during the drying off period.)
Played with my Tappacue data logger and my new mini wsm......
Cleaned up my perfomer for use today.
Installed my new Stok cast iron grate on the performer.
Played with WSM and cranked up to 250 ish
Ran pork shoulder up to 195 ish internal removed and foiled until everything else was done.
Trimmed and returned to heat with some drippings and some sauce for burnt ends.
At those temps and overall time I am sure it turned out safe.Last edited by nickelmore; 05-29-2017, 12:10 AM.
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Originally posted by nickelmore View PostMy original question was in the name of food safety and thawing food. It is an area that I am a little uncomfortable with and see a lot of "grey" in a right and wrong world.
I am convinced the way I did it is safe. Would I do it again this way again....maybe.
Ok here is what I did.....and so far so good. Find a couple of year old 10.5 pork shoulder in -20 freexer. Vac packed . Basically a 10 pound block of frozen meat.
Into SV at 100 F for 4-5 or so hours to thaw.
Read time and temp on 10 different sites
De bone and cut up into three different pieces. Still cold to touch internal. Discard stinky bone.
Crank Cummins 1500 SV to 145 . for overnight bath.
Pat dry pieces and sprinkle with a dry rub.
Vac pack into three bags.
Drink some more beer, read some more......
5:00 am out of beer go to bed.
Up at 9 to start smoker......and get my shit together
10 am or so take pieces out of SV, drain and let surface dry.
Onto smoker at 200 degrees, (Lost about 35 degrees during the drying off period.)
Played with my Tappacue data logger and my new mini wsm......
Cleaned up my perfomer for use today.
Installed my new Stok cast iron grate on the performer.
Played with WSM and cranked up to 250 ish
Ran pork shoulder up to 195 ish internal removed and foiled until everything else was done.
Trimmed and returned to heat with some drippings and some sauce for burnt ends.
At those temps and overall time I am sure it turned out safe.
If you aren't sick in the next day or so, I would say any one or all of your steps worked.
How was the overall taste and texture?
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Originally posted by SMOKE FREAK View PostKitchen sink works well too...Draws out the cold and keeps the meat in a pool of cool...
defrosts surprisingly fast and never brings the meat temp into the danger zone.
Personally I wouldn't defrost in a sous vide.
No data to go by. just doesn't seem right to me.Made In England - Fine Tuned By The USAJust call me 'One Grind'
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Originally posted by HawgHeaven View PostKitchen sink or pan of cold water. Been doing it for years, and I'm still able to type this message...
Texture was normal, taste normal. The only thing I would do different would be to take it direct from the bath to the smoker instead of letting the surface dry. so it would take on smoke.
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Originally posted by nickelmore View PostMe too for smaller size pieces or whole chickens and such. I just feel a little uncomfortable leaving a 10 pound piece in a sink overnight. It would never reach an equalized temp in the fridge, -20 to 40 would take weeks.
Texture was normal, taste normal. The only thing I would do different would be to take it direct from the bath to the smoker instead of letting the surface dry. so it would take on smoke.
Drinks well with others
~ P4 ~
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Well initially I would have been one to disagree and frankly was a bit horrified as I followed this thread early on. But food safety "discussions" have caused quite a few blow-ups here so I just kept quiet.
One thing that this thread had that most others don't is this.
Originally posted by nickelmore View PostFind a couple of year old 10.5 pork shoulder in -20 freexer. Vac packed . Basically a 10 pound block of frozen meat.
Into SV at 100 F for 4-5 or so hours to thaw.
Read time and temp on 10 different sites.
De bone and cut up into three different pieces. Still cold to touch internal.
That has more credibiiity than the "I did it and didn't die, therefore it must be safe." declaration.
Although it would have been interesting to know what the actual temp was when you de-boned it. "Cold to the touch" is pretty relative. 50° or even 60° is going to be cold to the touch.CUHS Metal Shop Reverse Flow
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Although it would have been interesting to know what the actual temp was when you de-boned it. "Cold to the touch" is pretty relative. 50° or even 60° is going to be cold to the touch.
The plus side of this adventure is that I learned a little bit more about food safety, I made room in the freezer, and having three pieces produced a lot of surface area for pork burnt ends.
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