Berkshire Pork Steak – time and temp recommendations?
Broke down some Berkshire pork shoulders into steaks. Thinking of going g 24hrs at 140 for this but curious what others recommend.
by IamNotYourPalBuddy
6 Comments
Barfolemew_Wiggins
Thank God there’s finally a banana for scale. It’s been the Wild West around here.
Sludgenet123
I do pork loin chops at 145°F 2- 2 1/2hrs. Why the long cook? Most of my 4 hour sv have kind of mushy texture. They have been chuck roasts at 127°F and then chilled and grilled.
CosmicBallot
Too long of a cook. 4 hrs @ 125°F, chill it, bring up to 125° when searing, finishing temp should be 130°F. Enjoy.
NewAndlmproved
that’s a banana. just peel it and eat it.
blankmass55
I like to do shoulder steaks for 16hrs at 58C. Google tells me that is 136.4F
Typical_Platypus9163
How many steaks do you have? I like the 140, and I initially thought, like you, OP, a long time to break down connective tissue since it’s from the shoulder. I’d at least do one at 24 hours, and another one at 12 hours, so you can compare, adjust for the next batch, and find that Goldilocks timing…. Report back!
And what’s your plan to serve? You going savory with like mushrooms and onions, or sweet with some apple chutney or poached pear?
6 Comments
Thank God there’s finally a banana for scale. It’s been the Wild West around here.
I do pork loin chops at 145°F 2- 2 1/2hrs. Why the long cook? Most of my 4 hour sv have kind of mushy texture. They have been chuck roasts at 127°F and then chilled and grilled.
Too long of a cook. 4 hrs @ 125°F, chill it, bring up to 125° when searing, finishing temp should be 130°F. Enjoy.
that’s a banana. just peel it and eat it.
I like to do shoulder steaks for 16hrs at 58C. Google tells me that is 136.4F
How many steaks do you have? I like the 140, and I initially thought, like you, OP, a long time to break down connective tissue since it’s from the shoulder. I’d at least do one at 24 hours, and another one at 12 hours, so you can compare, adjust for the next batch, and find that Goldilocks timing…. Report back!
And what’s your plan to serve? You going savory with like mushrooms and onions, or sweet with some apple chutney or poached pear?