Pork shoulder sous vide (Steba SV 2)

Pork shoulder sous vide (Steba SV 2)

Category: Meat dishes

Ingredients
Pork shoulder	1 kg
Marinade

Cooking method

• The recipe was inspired from here 🔗
• I did not have all the necessary ingredients, therefore, I adapted the recipe as much as possible for the spices that were available.
• So, the marinade consisted of:
• 1.5 tbsp. l. French mustard;
• 0.5 tbsp. l. honey;
• 1.5 tbsp. l. orange peel;
• 1 bay leaf;
• 70 g of Coca-Cola;
• 25 g of brandy;
• ¼ h. L. thyme;
• 1 whole clove
• 2 pcs. ground cloves;
• ½ tbsp. l. cinnamon;
• ½ tsp ground coriander;
• ½ tsp nutmeg;
• 4 ground allspice peas.
• It is surprising that it is not suggested to use salt at all - and it would not hurt. I didn't put in the salt either.
• I put all the ingredients of the marinade in a saucepan, warmed it up, mixed until a homogeneous consistency, cooled. He poured half of the mixture into a bag with a piece of meat and evacuated. It lay in the refrigerator for 24 hours - I already had a packer, but they hadn't brought the suvidnitsa yet.
• 
• The original recipe was supposed to cook meat weighing 2.5-3 kg for 12 hours at 65 ° C. I figured that an existing 1 kg piece would cook in 9 hours at the same temperature. By the time I needed to finish cooking, I was late, and the meat was cooked not for the required 9, but all 10 hours. The original recipe involves bringing the ham in the oven for 10 minutes at 200 ° C. I took the meat out of the bag and quickly fried it on the flat plate of the Steba PG 4.4 grill in 5 settings. I think that for this purpose a kitchen burner would be perfect, which I do not have yet.
• What can be said by taste and appearance: on the cut, it is quite nice, although I would like a pinker texture, taste and sensation - soft meat, but it seems that I overexposed it in 10 hours, I think that 9 hours, which were originally thought, were overkill. There is not enough salt, there is an overkill with cloves.
• 
• The result obtained raises certain doubts in the statement "su vide is also su vid in Africa." The fact is that on the site from which I took the recipe, suvidnits are actively promoted without water circulation (as, by the way, in Steba SV 1), and my Steba SV 2 - with circulation. Maybe circulating suvidnyts allow food to cook faster? In any case, you need to experiment - check. Maybe I just did something wrong.
• P. S. By the way, the idea that pork tenderloin with circulation can theoretically work differently is suggested by the thought that pork tenderloin at 65 degrees in 1 hour was COMPLETELY ready, I would even say that 45-50 minutes would be enough. While here dear colleagues give a recipe for Steba SV 1 in which the tenderloin was cooked at 65 degrees for 3 hours.

The dish is designed for

About 950 grams

Time for preparing:

10 hours

Cooking program:

65 degrees

[SD]

SD, the meat looks good.
I would put it on 6-7 hours. 10 is clearly a lot.
I have an SV-1 without water circulation.
The salt, of course, had to be put in.
When cooking by the Sous-Vid method, less spices are required, since all the aroma is preserved in the package and does not go anywhere.
Those times less spices than with conventional cooking.

Yes, it is clear with spices, but, apparently, the compilers of the original recipe took this fact into account.
And over time, of course, I made a big mistake, the "crystal ball" failed

[Masinen]

Masinen, Mash, but it seems to me that the time after the meat has cooked should no longer matter - after all, the temperature in the meat cannot rise above 65 *, which means that the meat should not become stale. In theory, if the meat is marinated during cooking, then the longer it is cooked, it should become even softer and more juicy. Or is it different there?

[SD]

SD, with respect to the carnation. I spied Pokhlebkin's advice at one time in his "Secrets of Good Cuisine".
Since cloves are a very strong spice, he recommended in some cases to use only the bud, discarding the stem.
Then there was no sous vide, but since this type of preparation enhances the effect of spices, it is better, I think, to use this advice.

Thank you! Now I know that there is one with circulation! Thought about buying!

And work out the recipes to suit your tastes. But the cut looks unusually good!

[vedmacck]

vedmacckBy the way, in many of the old classic recipes, German ones, the bud is also mentioned!

Thanks for the advice and support, dear colleagues

I was inspired by this temkoy)) I made it here) True, I have a suvidnitsa like Kashchei))))) oven? and there is a saucepan in it? and there is water in it? and in it a bag with squeezed air without a vacuum cleaner? and in it a piece of pork 1.5 kg))) Cooking time about 7 hours? the set temperature in the oven is 68 degrees. I did not check the real temperature, it was cooked at night, and there was nothing to check with it), followed by frying in a pan.
Result:

It turned out very tender and juicy) But probably the next time I pre-marinate the meat for a bit longer) because the taste is damp, in my opinion, is still present. My children loved it madly)
Thanks for the idea and recipe)

[zabosan]

zabosan, the last time a pork shoulder 1 kg. cooked at 65 gr. 10 hours with a preliminary holding of 48 hours. in saline solution (nitrite salt)

Well, probably she (the pig) didn't get ready for it) It actually somehow happened spontaneously) I bought it and decided not to freeze it, but to do this with it) But the cooking method is great!

[zabosan]

zabosanwhy did you decide so? It looks like it's finished ...
Ahhh ... I see - the taste seemed damp ... Well, of course, it's hard to judge the taste from the photo ...
Well, it looks very appetizing

[zabosan]

zabosan, Photos are gorgeous, "like in the best houses"

probably she (the pig) didn't get ready for it)

Hmm ... you have to try It must be borne in mind that the taste of products after Su Vid is different, it is more natural. At least at 68 degrees and 7 hours, it was precisely pasteurized. From the photographs - everything is super. How did you fry it? Burner?

Alexey, thanks, I usually have better pictures than the dish itself))) No, not with a burner))) all the bite in a large frying pan))))) on strong heat for a minute, probably on each surface)

[zabosan]

zabosan Judging by the photographs, the temperature was clearly not 68 degrees, but much less. If it tastes a little damp, then less than 60. I usually make the ham at a temperature of about 60 degrees (the shoulder blade is a bit fat), without marinating the meat beforehand (by the way, you should try it), but simply stuffing it with garlic. Further 60 degrees 12-14 hours. The garlic, of course, remains moist and turns green, but the meat is aromatic.