Curious question, what bags are some of you acquiring for turkey or are you vacuum sealing them? I'm thinking basic freezer bags might not be big enough even if a turkey is cut down to size.
A turkey probably won't fit, but the large ziploc bags have been sufficient for my purposes. For longer cooks I'll double bag it.
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The pork I tried didn't turn out too nicely. It was dry. I'm guessing it might have to do with the type of pork I used. Not enough fat.
I've had great results with pork tenderloin that has almost no fat, I added a few pats of butter to the bag which helped. Going off memory here but I think I cooked it at about 135 - 137 degrees. Since it's such a thick cut I left it in for quite awhile, around 6 or 7 hours I think. Pulled it out, patted dry and seared the outside. It turned out quite moist and really tender.
I've had great results with pork tenderloin that has almost no fat, I added a few pats of butter to the bag which helped. Going off memory here but I think I cooked it at about 135 - 137 degrees. Since it's such a thick cut I left it in for quite awhile, around 6 or 7 hours I think. Pulled it out, patted dry and seared the outside. It turned out quite moist and really tender.
I think I cooked it at 140 over 22 hours per some quick recipe I found online. It's possible I might have also chosen the wrong temp for that cut of meat.
Hmm, maybe next time I'll add some butter or oil for the long cook if the piece of meat doesn't have any fat. I hope it turns out better. The pork was the only long cook I haven't been happy with. Although tearing apart that loin and cooking it with spices to use in wraps was a great way to salvage it.
If I'm doing pork tenderloin for pulled pork, I always fry it in bacon fat before slow cooking. The bacon fat really improves it, flavour and moisture-wise as you might suspect.
I think I cooked it at 140 over 22 hours per some quick recipe I found online. It's possible I might have also chosen the wrong temp for that cut of meat.
Hmm, maybe next time I'll add some butter or oil for the long cook if the piece of meat doesn't have any fat. I hope it turns out better. The pork was the only long cook I haven't been happy with. Although tearing apart that loin and cooking it with spices to use in wraps was a great way to salvage it.
Long cooks need more fat. A pork shoulder for a day makes excellent pulled pork. Tenderloins for me are an hour a low temp for 2" thick and maybe 2hrs for 3-4" thick pieces. And then I sear and serve.
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I like cooking, and may one day get a sous vide. Am I not aloud in the club? I was just recommending bacon fat as a good compliment to pork tenderloin.
I like cooking, and may one day get a sous vide. Am I not aloud in the club? I was just recommending bacon fat as a good compliment to pork tenderloin.
You're allowed, but this is a typed forum.
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Long cooks need more fat. A pork shoulder for a day makes excellent pulled pork. Tenderloins for me are an hour a low temp for 2" thick and maybe 2hrs for 3-4" thick pieces. And then I sear and serve.
Ah ok. Confirmed suspicion then. I used the wrong type of meat for a long cook.
I was chatting with someone who did pork tenderloin for pulled pork. I'd had success with pork tenderloin for 1-2 hour cooks in the past so I tried it and I wasn't happy with the result. All my other long cooks have been quite successful as they've all been fattier cuts. A long cook with misc pieces from the sirloin tip behemoth from Costco was fan freaking tastic.
Maybe check on the pasteurization time for pork. For a thick cut of tenderloin at lower temperatures I'd cook it for at least a couple of hours. I did finish it seared in bacon fat though, that's a must.
FYI: there is nothing wrong with a medium pork tenderloin. Way juicier and much better flavour. People are stuck in the belief that pork and burgers have to "well done". Simply not true.
I have done three or four at 65°C for 1:20. The meat was not pink and was very juicy.
How did yours come out at your cook time and temp??
Pink, juicy and pork flavour. Salt and pepper only.
I gave one to one of my sisters. I gave her the meat in the ziploc bag. She finished it herself a few days later.
Her response, It was so good!! My friend was over and raved about it. Thanks so much.
My friend was not interested much in meat lately before she ate the pork.
Quote:
Originally Posted by csnarpy
FYI: there is nothing wrong with a medium pork tenderloin. Way juicier and much better flavour. People are stuck in the belief that pork and burgers have to "well done". Simply not true.
I usually bring in a few sauces for it but the cook is simply amazing!
I will have to try that, classic combination. Apples and pork.
I have also done dozens of bone in skin-on chicken breasts and echo earlier comments in this thread about it being a game changer for me.
Previously, I would never even think of eating chicken breast. I used to hate chicken breast. 2 hours at 60°C.
Moist, juicy and chicken flavour. Salt and pepper only.
The pork was the only long cook I haven't been happy with. Although tearing apart that loin and cooking it with spices to use in wraps was a great way to salvage it.
