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OT: Medium Well pulled pork?!? SV

Thatgrimguy
Thatgrimguy Posts: 4,738
in Pork
So, I wanted to try something just to see. I took a MONSTER bone in chop and dropped in my Sous Vide Supreme at 140 for 45 hours. Pulled like a butt at 200! Pretty darn good if I do say so. Not something I see me doing all the time, but it was fun just to experiment with the Sous Vide times. Typically I would only leave a chop in for 5 hours MAX. Next time I'll try tp close it up with some bbq sauce already in it.  

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XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Comments

  • SGH
    SGH Posts: 28,989
    Looks like a winner to me. If it's anywhere near as good as your tri tip and chicken out of the SV save me some!!! Looks excellent brother.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lkapigian
    lkapigian Posts: 11,549
    Any risks since the "safe zone" is 40 to 140 hovering right at it that long. Just curious
    Visalia, Ca @lkapigian
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    lkapigian said:
    Any risks since the "safe zone" is 40 to 140 hovering right at it that long. Just curious
    No, you can actually safely pasturize at like 130 in a sous vide.  I don't know enough about the science except to say that the "danger zone" is overly generalized. Look at this chart and you will get a better idea. (couldn't find one for pork, but it's similar)

    image
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • lkapigian
    lkapigian Posts: 11,549
    Thatgrimguy said:
    lkapigian said:
    Any risks since the "safe zone" is 40 to 140 hovering right at it that long. Just curious
    No, you can actually safely pasturize at like 130 in a sous vide.  I don't know enough about the science except to say that the "danger zone" is overly generalized. Look at this chart and you will get a better idea. (couldn't find one for pork, but it's similar)

    image
    Thank You
    Visalia, Ca @lkapigian
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  • Legume
    Legume Posts: 15,936
    that looks really good, but isn't this just more expensive than a butt?  what's the benefit, or was this just noodling to see if you could?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited August 2014
    Legume said:
    that looks really good, but isn't this just more expensive than a butt?  what's the benefit, or was this just noodling to see if you could?

    Just to see if I could. The concept of medium cooked pulled pork appealed to me and I was curious of the effects of time on meat in the SV. I had a chop that needed to get cooked anyhow.  I really doubt there is a true benefit outside the lower fat in a chop vs a butt.


    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
    · Share on FacebookShare on Twitter

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