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3

I have no doubt in my mind that this is a serious case of "lost in translation". Where it states to place in the freezer for 24 hours I genuinely believe it means the fridge. Never have I heard of freezing meat as a preparation method for cooking joints. Especially if the intended cooking time is only 2 1/2 hours, it'll still be raw in the middle.


4

It won't. In meatballs, pork and beef will behave pretty much the same, the flavor will just be of pork or of beef. The only real difference that you're likely to see (other than flavor) is if you are substituting ground pork for beef of a lower fat content. Ground pork in the US is not generally labeled for fat content, but tends to run about 20% fat. ...


1

Without question low and slow is best for pork shoulder roasts. Roasting the meat to at least an internal temp of 180 degrees is critical. Once this temp is reached, remove the roast from the oven, cover loosely with foil and rest until the in the internal temp reaches at least 190 degrees. Anyone that suggests a temp of lower than 190 degrees is not a ...


1

Well, I see no reason this shouldn't work. Although I would change the process order slightly. If you think about it you're basically suggesting making smoked bacon and then confiting it. Brine the meat, adding moisture to the meat. (Make bacon) Smoke the Bacon (Smoked Bacon) Confit it... Smoking wise I would advise a cold smoke as it will help stop the ...


4

So let's see what would happen: salting Assuming you mean brining, not too much. The meat would absorb some of the liquid, that would be unwanted in step 2. If you mean a dry rub with salt, the outer layer of the meat would dry out a bit. Not nice for a lean chop. making confitSlow simmering in fat would most likely render the lean meat of the chops ...


8

There's nothing wrong with your conversions, they were fine. What you may not have considered is: Convection versus non-convection ovens. When you see a recipe in F it's most likely from the US, and in the US convection ovens are rare. Convection ovens cook with more intensity than non-convection ovens as the fan blows hot air, so when using a recipe for a ...


10

Rounding to the nearest 10C is more accurate than your thermostat probably is anyway (don't round up, round to the nearest). Conversion isn't your issue, your thermostat is much more likely your culprit. Use an oven thermometer, not your dial. And keep in mind that ovens hover above and below their set temperature by switching on and off. Use Google or ...


1

I think you are confusing a lot of things here. First, you apply a cooking technique to the food. Second, the cooking technique causes a lot of physical processes to happen within the food. Third, the cooked food causes sensory perceptions in your head. I once explained the difference between cooking techniques and physical processes in this answer, so won't ...


1

I don't think there is a word specific to the "sweetness of cooling roast pork" in the English language. This is simply an "aroma", and more specifically, the "aroma of roasted pork". (Or, in my house, "the smell of porky goodness") It is produced by caramelization of the sugars and the Maillard reaction that occurs during roasting. These are the same ...


1

No time adjustments should be required. I say should only because if your oven is not exactly at 325 it may take less or more time. Also the top shelf is warmer than the bottom and you may have to rotate the meats. The recipe may say 4-5 hours or until done. In cooking butts low and slow is what is recommended. I do mine on my Green Egg BBQ and also in the ...


3

There should be no adjustments required: Yes, two pots take a few minutes longer to heat up than one, but with 4-5 hours total, it shouldn't matter.


2

TL;DR: Never use cooking time as a measure for meat doneness. Why? Well it's pretty simple. According to the CDC: What is trichinellosis? Trichinellosis, also called trichinosis, is caused by eating raw or undercooked meat of animals infected with the larvae of a species of worm called Trichinella. Infection occurs commonly in certain wild ...


2

If you cut the nine pound roast into three equal three-pound sections, each should heat to recipe specs.



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