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  #1  
Old 05-27-2017, 07:34 PM
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Default Thawing Pork Shoulder Via SV for Smoker

looking for advice to thaw a 10 lb pork shoulder via SV so I can throw on the smoker tomorrow.

Was thinking about running at 100 to thaw then to 135 over night, onto the smoker to 190 ish to pull.

Or would it be Ok to run at 100 all night then onto the smoker?

It will never thaw out over night in the fridge.
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Old 05-27-2017, 07:40 PM
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I got nothing for thawing via SV. Maybe running a cold water hose into a cooler overnight? Just thinking oot loud here
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Old 05-27-2017, 08:57 PM
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If I need to thaw meat in a hurry I put it in the bottom of an ice chest...No ice...Lid open...Thaws quickly (overnight usually) but stays cold...
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Old 05-27-2017, 09:45 PM
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I just sit any meat that needs thawed on a granite countertop - flipping every couple hours - something about the rock absorbs cold and dissipates it...not like I sit and watch though...well maybe with a couple drinks
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Old 05-27-2017, 10:07 PM
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Originally Posted by Uncle Sauce View Post
I just sit any meat that needs thawed on a granite countertop - flipping every couple hours - something about the rock absorbs cold and dissipates it...not like I sit and watch though...well maybe with a couple drinks
Kitchen sink works well too...Draws out the cold and keeps the meat in a pool of cool...
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Old 05-27-2017, 10:57 PM
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I had it in the SV at 100 for about 4 hours. Took it out it was still very cold in the middle. Deboned it and put rub on it and rebagged and into bath up to 145.

I am figuring taking to 145 for 14-16 hours should pasteurize it. Then onto the smoker to finish off.

This was a lost roast for sausage making I picked up a long while back and found it while doing inventory on freezer. I sort of wanted to do a real quick smoke but figured that would not work as planned so into the SV it went.

If I have to toss it it wont be a big loss.
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Old 05-27-2017, 11:48 PM
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Let us know how it turns oot. Another late thought would be to cut it half, or quarters, after de-boning, once it had thawed enough just thinking oot loud again....
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Old 05-27-2017, 11:57 PM
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I would go straight to the smoker in that case, which I never would. I don't get this SV thang myself. I guess I'm just old school. Hey each his own.
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Old 05-28-2017, 12:06 AM
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Quote:
Originally Posted by nickelmore View Post
looking for advice to thaw a 10 lb pork shoulder via SV so I can throw on the smoker tomorrow.

Was thinking about running at 100 to thaw then to 135 over night, onto the smoker to 190 ish to pull.

Or would it be Ok to run at 100 all night then onto the smoker?

It will never thaw out over night in the fridge.
I would save that one for a later date and get fresh.
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Old 05-28-2017, 12:28 AM
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Didn't some one just post a video last week about sous vide pulled pork? Cooked like 36 hours in the sous vide and partially on the smoker. Or am I having another senior moment?
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Old 05-28-2017, 12:30 AM
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Quote:
Originally Posted by Fishawn View Post
Let us know how it turns oot. Another late thought would be to cut it half, or quarters, after de-boning, once it had thawed enough just thinking oot loud again....
That's what I did to get smaller mass. 4 inches thick will come up to safe temp faster than 1 8 inch piece.

I also am testing out a new data logger/ remote so I can monitor the temp via the net. Gave me another thing to run it through some paces. Temp holding steady at 145.
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Old 05-28-2017, 12:31 AM
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Ok, I found the thread on the sous vide pulled pork. I'm not loosing my mind (yet)....

http://www.smoked-meat.com/forum/showthread.php?t=43511

They smoked it first and then double bagged for the sous vide. I guess you could let it thaw in water for 15-20 minutes so you could unwrap it, rub it and hit with smoke for the 3 hours and then let it finish in the sous vide like the did.
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Old 05-28-2017, 12:42 AM
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Yea i saw that but mine was more of a safety question going from -20 to thawed in 100 degree water to speed up the thaw.

After the thaw, proceed to safe temp at 145 and then to smoker to 195

From what I gather from a lot of reading I will be OK since I cut it in half. I also got rid of the bone. i think old frozen bones can taiint meat as well.
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Old 05-28-2017, 04:03 AM
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A CI cooking grate works well too. Those “Grill Grates” would rock at this..given aluminum’s thermal conductivity, and the “heat sink” style construction of them. Plus the wide contact area of their construction.
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Old 05-28-2017, 03:33 PM
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Quote:
Originally Posted by nickelmore View Post
Yea i saw that but mine was more of a safety question going from -20 to thawed in 100 degree water to speed up the thaw.

After the thaw, proceed to safe temp at 145 and then to smoker to 195

From what I gather from a lot of reading I will be OK since I cut it in half. I also got rid of the bone. i think old frozen bones can taiint meat as well.
Remember that for whole muscle meat you do not have to get the entire mass to 140* within 4 hours. The only place any bacteria "should" be on whole muscle meat is on the exterior and that will not be a problem getting up to temp in a smoker even if the core of the meat is still frozen. As long as you are not poking with injection, or cutting slits to put in garlic, etc.... the interior of the meat is still sealed from contamination. So I don't think that would be a issue if thawed just enough to remove the wrapping, rubbed and tossed in a 225* smoker for 2-3 hours before bagging for sous vide for a 36 hour hot tub session.

I'm sure someone will probably disagree, but that is my take.
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Old 05-28-2017, 03:42 PM
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I'm sure someone will probably disagree, but that is my take.
Waving hand... this is me not disagreeing.
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Old 05-29-2017, 12:53 AM
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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 at 01:10 AM.
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Old 05-29-2017, 02:50 AM
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Quote:
Originally Posted by nickelmore View Post
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.


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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Old 05-29-2017, 08:28 AM
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Quote:
Originally Posted by SMOKE FREAK View Post
Kitchen sink works well too...Draws out the cold and keeps the meat in a pool of cool...
That's what i use.

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.
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