mr_wibble
Beer Odd
We're having a family octoberbest on the 18th. Yes I know it should be last week of September.
Anyway, I'm cooking 12 pork knuckles in my HLT, temperature controlled at 75°C for 8 hours, and then finishing them in a wood-fired pizza oven.
I used the sous-vide details as per this:
Ref: http://www.codlo.com/blog/the-ultimate-guide-to-sous-vide-time-temperature
See "Traditional Style" in the bottom-right.
The butcher, George at Toukley, NSW (who is awesome BTW) is vacuum packing each knuckle for me.
So I cooked two of them last night as a test-run.
I pulled them straight out of the HLT after 8 hours, debagged, and into a 250°C domestic oven until crackling formed.
After 1/2 hour I pulled them out of the oven. They were pretty good, but I want to make them better.
I did not get very good crackling, and the meat was a little bland.
After discussing this with SWMBO, we reckoned that we should score the skin a bit (after sous-cookin) and rub with oil, then salt.
But the pizza oven will probably be a fair bit hotter than my (shiphouse) domestic oven.
I'm looking for advice to get some nice crackling / finishing on these.
I'm felling a bit of pressure to get it perfect, since I'm cooking the meat for 12 people, and it's not exactly cheap cuts.
cheers,
-Wibble
Anyway, I'm cooking 12 pork knuckles in my HLT, temperature controlled at 75°C for 8 hours, and then finishing them in a wood-fired pizza oven.
I used the sous-vide details as per this:
Ref: http://www.codlo.com/blog/the-ultimate-guide-to-sous-vide-time-temperature

See "Traditional Style" in the bottom-right.
The butcher, George at Toukley, NSW (who is awesome BTW) is vacuum packing each knuckle for me.
So I cooked two of them last night as a test-run.
I pulled them straight out of the HLT after 8 hours, debagged, and into a 250°C domestic oven until crackling formed.
After 1/2 hour I pulled them out of the oven. They were pretty good, but I want to make them better.
I did not get very good crackling, and the meat was a little bland.
After discussing this with SWMBO, we reckoned that we should score the skin a bit (after sous-cookin) and rub with oil, then salt.
But the pizza oven will probably be a fair bit hotter than my (shiphouse) domestic oven.
I'm looking for advice to get some nice crackling / finishing on these.
I'm felling a bit of pressure to get it perfect, since I'm cooking the meat for 12 people, and it's not exactly cheap cuts.
cheers,
-Wibble