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Post by marksufc on Apr 14, 2016 16:53:11 GMT
Having spent the last year doing pizza and bread in my oven, I feel I need to move on to meats. I plan to try a joint of pork on Sunday but cant find a definitive recipe with advice on temperatures etc. I would like to set it going sunday morning and eat around 5pm.
Any advice would be great as this is a first for me
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Post by davenott on Apr 14, 2016 19:52:53 GMT
If you oven is insulated and holds it temperature well, I would light a fire and let it burn out the night before and then using residual heat would cook a shoulder of pork for about 7 hours at between 125'C and 140'C. (This is the oven air temperature rather than measuring the hearth temperature) I cover in foil, and removed the foil for the last 45-60 mins to get cracking. (You can remove pork first, then raise temperature with a live fire and pop back in) It is better to concentrate on getting lovely tender meat first, rather than worry too much about crackling. I always use a wireless meat probe to tell me that required meat internal temperature has been met or exceeded. (They cost about £13)
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Post by marksufc on Apr 14, 2016 20:20:50 GMT
Thanks for your reply. Yes the oven is insulated and retains heat well. That method sounds ideal . One more question , Do you prep the meat with anything before hand with a rub ?
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Post by davenott on Apr 14, 2016 21:03:27 GMT
Yes I do. You could rub a ready bought jar of marinade into the meat itself and then salt and pepper on the rind. I made my own marinade out of a cup of olive oil, some freshly squeezed lemons including the rind, a handful of chopped fresh herbs (I used thyme, rosemary and sage) and salt and pepper (I used smoked salt) and a garlic clove finely chopped. I then rubbed this all over the meat and rind.
If you cook the pork too quick/ too high a temperature, you will end up with lovely crackling but chewy meat. If cooked too long at a high temperature, you will end up with dried out meat. Long and low temperature, and keep it covered in foil, and it should be lovely and tender.
Shoulder is meant to be the best joint for doing this, but when I cooked a whole pig I found that all the different 'joints' were different but equally great.
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Post by marksufc on Apr 15, 2016 11:50:21 GMT
Thanks for all the help, I'll post pics after the event
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Post by oblertone on Apr 15, 2016 20:35:57 GMT
For what it's worth, I favour the 30 min sizzle method; place the prepared pork joint in a hot oven (230c) for 30 mins then take it out and bake some bread, when the oven is down to about 170c place the joint back in and leave it for a minimum of 90mins, preferably longer.
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Post by Bandit on Apr 16, 2016 10:08:16 GMT
To be honest the one I struggle with is Pork, I tend to cook it in too hot an oven but good luck, I look forward to seeing how it turns out?
Beef and Lamb are easy base up to 330 deg C, I use a stainless shield in front of the fire to stop scorching, I turn it around and over and cook it to temperature with Maverick meat probe thermometer, leg of lamb about and hour etc.
Ducks cook very well and it tends to render the fat which is great for roast spuds, turn over every 15 minutes.
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Post by marksufc on Apr 16, 2016 21:40:31 GMT
Thanks for the input, in hindsight perhaps I should have tried beef first! Anyway , I lit the fire this evening and it's been going now for a couple of hours , I shall put the door on when it burns down and put the meat in tomorrow morning. Read in some places that people add liquid to the tray, not sure if this is practical at a low heat??
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Post by downunderdave on Apr 16, 2016 22:41:28 GMT
Thanks for the input, in hindsight perhaps I should have tried beef first! Anyway , I lit the fire this evening and it's been going now for a couple of hours , I shall put the door on when it burns down and put the meat in tomorrow morning. Read in some places that people add liquid to the tray, not sure if this is practical at a low heat?? When doing a roast I usually throw in 1/2 cup water and 1/2 cup of wine in the baking pan with the meat elevated by a trivet. Because the floor is usually pretty hot this reduces the temp in the bottom of the pan and leaves whatever is left in the baking pan more easily dissolved into the gravy made from it. (Mmmm making me hungry already).
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Post by marksufc on Apr 19, 2016 18:06:33 GMT
Firstly , apologies for the delay and for forgetting to take a picture of the joints before carving! I lit the oven the night before and at 8am the next morning the temp had dropped to 130c . Maybe because it was the first time it had been lit since last year , the temp was lower than I expected. I lit a small fire to boost the temp up and put the joints in at 9;30 @ 150c. I cooked with door on till 4pm. I tested the meat with my thermometer and it was 160c inside. I lit another fire and put the meat back in to crackle the skin. They looked fantastic and tasted great . It wasn't falling off the bone , more like a normal joint but that was fine. So for a first try at meat i'd say 8/10.
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Post by Bandit on Apr 19, 2016 19:04:32 GMT
I have tried using water in the pan with duck and chicken and I found it made the birds tough so I prefer to dry roast now, if the floor is too hot I place the pan on a trivet.
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Post by cobblerdave on Apr 19, 2016 19:42:43 GMT
G'day My preference is to cook on the retained heat in the oven. Those temps of 130C are perfect as long as they don't drop under 110C your good for 4 yo 5 hours and any meat will be butter. An finish internal temp of 85C for he pork joint is perfect. Like "down under" I like a tray of water under the meat so it cooks in the air temp and radiant heat from the walls rather than from the floor which is always higher. Good for gravey as well. But you have to top it up with hot water. Another way around this is to cook on a bed of cut up carrots onion and celery. It will keep you base from burning and just as importantly having to be turned all the time. The remains can then be mashed and strained, yum ooo. A new fire lite as well will crackle the skin I cheat and use an electric heat gun. Get yourself a prob thermometer an electric leave in type. I have a igrill mini a old Xmas present. The resulting graph is great for predicting times and you always known when it's done cause it reaches you preset temperature it's done. No guessing it's done. Enjoy Dave
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Post by marksufc on Apr 19, 2016 21:26:32 GMT
I was concerned if my starting temp was only 130 it may drop too low. Next time I will trust it. To be honest , I think I may have got mixed up with Celsius and Fahrenheit when I googled meat temperature. Note to self , hold off on the IPAs till the dinner is cooked!
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Post by davenott on Apr 20, 2016 15:24:05 GMT
G'day My preference is to cook on the retained heat in the oven. Those temps of 130C are perfect as long as they don't drop under 110C your good for 4 yo 5 hours and any meat will be butter. An finish internal temp of 85C for he pork joint is perfect. Like "down under" I like a tray of water under the meat so it cooks in the air temp and radiant heat from the walls rather than from the floor which is always higher. Good for gravey as well. But you have to top it up with hot water. Another way around this is to cook on a bed of cut up carrots onion and celery. It will keep you base from burning and just as importantly having to be turned all the time. The remains can then be mashed and strained, yum ooo. A new fire lite as well will crackle the skin I cheat and use an electric heat gun. Get yourself a prob thermometer an electric leave in type. I have a igrill mini a old Xmas present. The resulting graph is great for predicting times and you always known when it's done cause it reaches you preset temperature it's done. No guessing it's done. Enjoy Dave I like the idea of cooking on a bed of carrots and veg. I've got a lamb to cook in a weeks time, so will give that a go.
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Post by oblertone on Apr 20, 2016 18:09:24 GMT
I did a big leg of lamb on Sunday when my oven came down to about 150c: covered the joint with garlic butter, generous dose of salt and pepper, placed on a trivet of onions and carrots, found a half bottle of red left over from the previous nights pizzafest so that went in as well. Left for five hours then out for a rest (covered in foil) while I used the meat juice as a base for the gravy.
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