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Pork Collar - Fish or Foul? (SV question)

20stone
20stone Posts: 1,961
in EggHead Forum
I have a bit of pork collar that we are stirring up in the SV to be finished on the BGE.

The question for the crowd is, do you cook it like a chop (135F for an hour or two then sear) or like a but (175F for twelve hours, then pull, or make tender slices). 

As you might expect, this is nice fatty, dirty hippie pig, and I am leaning toward the long, warmer cook, but thought I'd ask the crowd.

The collar you save may be your own.... if you are in Athens
(now only 16 stone)

Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location

Austin, TX
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Comments

  • northGAcock
    northGAcock Posts: 15,173
    I cook mine low and slow. Pull as early as 170....you don't need to go to 195-205.  You can also cut like steaks....and cook them like you would a filet. They will bring you much joy either way.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • 20stone
    20stone Posts: 1,961
    About 5 kg of high grade collar butchered, saused and in the drink.  

    Now I just get to wait. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • buzd504
    buzd504 Posts: 3,877
    Whoa.  Those are going to be amazing.
    NOLA
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  • bgebrent
    bgebrent Posts: 19,636
    northGAcock said:
    I cook mine low and slow. Pull as early as 170....you don't need to go to 195-205.  You can also cut like steaks....and cook them like you would a filet. They will bring you much joy either way.
    I've enjoyed these compliments of @nortGAcock.  His advice is true!
    Sandy Springs & Dawsonville Ga
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  • caliking
    caliking Posts: 19,780
    This is  already looking good.

     

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • 20stone
    20stone Posts: 1,961
    175F for 12 hours, and into the ice bath

    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • blind99
    blind99 Posts: 4,974
    Now what? this is looking good... I think I need a sous vide setup...
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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