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Pasture raised pork problems
Last winter I switched over to buying pasture-raised meats from local farmers. The grass-fed beef has been excellent but I pretty much only make my steaks seared-rare. I've been struggling with the pork trying to get the same level of moisture. The hogs are Berkshire hogs and from what I've read they are supposed to have an extra-rich flavor. But from what I've tasted they seem more like "extra-dry". I've tried a shoulder roast (4 lbs) and a very small green ham (2.5 lbs) and both had decent flavor (although not any better than what I had before) but both were clearly more dry. I'm using a water pan and cooking at low temps (225 or so) but I'm just not getting that famous everything-is-insanely-juicy Egg result. Does anyone have any advice on different techniques to use for this type of meat? When I did the ham yesterday I only took it up to 155 degrees internal temp (for the shoulder I went to 180). Still seemed too dry. Can I get away with even less? I know the obvious reply is going to be "just go back to the meat you used to buy". For a number of reasons I can't do that, so for me it's either this stuff or tofu. I'm not trying to "beat" the results I used to get, I'd be thrilled to just match them.