Reply to "12lb. Suckling Pig"

quote:
Originally posted by Flubis:
The pork has to go through two stages of doneness to break down the collagens.Once at 165 or so, then again at 180. Thats what makes the pork just fall off the bone.


That's good advice - most people hear that pork is done at 165 but then don't understand why things like smoked pork shoulder don't fall apart when they're technically "done" - you actually have to "over-cook" to get it to fall apart like that. Of course, then it becomes important to figure out a way to do it without drying the meat.

I'm thinking about rigging some way to both smoke and steam my meats in my smoker at home at the same time but need to do some more tests first. I want to build an Imu in the back yard, but the wife won't let me. I told her it was an "improvement" and might add value to the property, but still no.
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