Trimmed, dry brined, 6 hours on 225 then bumped to 250 to end. Result was both tough and fatty as hell. Shouldnt you be able to choose between Scylla and Charybdis? 😂
by New_Arachnid3450
7 Comments
No-Worry9322
Seems like you didn’t take them far enough if they were tough or dry
MoSzylak
I’ve had similar issues before.
Honestly, if it takes way too long I would put it in the oven overnight rather than eating unrendered fat.
I’ve also recently discovered you can offset your home oven by intervals of 10f.
So even a 12 hour rest can be achieved if you don’t mind offsetting your oven.
I personally never use my home oven anyway as it heats up the whole damn house and I don’t cook Turkey.
Shoddy_Trifle_9251
Throw in the crockpot for repair.
Level_Breath5684
Sous vide
Perpetual_Wheelie
Look like they needed 5 more hours.
Brew_Wallace
What temp were they when you pulled them? You cooked to temp and not time, right?
Big_G2
208-210 internal temp to be done with fat rendered, then rest until temp hits 150.
7 Comments
Seems like you didn’t take them far enough if they were tough or dry
I’ve had similar issues before.
Honestly, if it takes way too long I would put it in the oven overnight rather than eating unrendered fat.
I’ve also recently discovered you can offset your home oven by intervals of 10f.
So even a 12 hour rest can be achieved if you don’t mind offsetting your oven.
I personally never use my home oven anyway as it heats up the whole damn house and I don’t cook Turkey.
Throw in the crockpot for repair.
Sous vide
Look like they needed 5 more hours.
What temp were they when you pulled them? You cooked to temp and not time, right?
208-210 internal temp to be done with fat rendered, then rest until temp hits 150.