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Pork Cottage Roll Internal Temperature Need Quick Answer

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  • bezwong
    Former Member
    • Nov 2017
    • 28
    • Ontario, Canada

    Pork Cottage Roll Internal Temperature Need Quick Answer

    Hi! The cottage roll that i put into the oven just now looks kind of like this

    http://www.cooksinfo.com/sweet-pickled-cottage-roll

    Except it's not sweet pickled. Packaging looks similar

    From what i've been reading, the cottage roll uses the pork shoulder butt

    I stuck a temperature probe in there and the instructions on the back says to get it up to an internal temperature of 170

    The website says to get to 160

    On the joule sous vide circulator if i select the recipe:

    Heavenly Honey Glazed Ham

    This is what is says:

    136F (fave): Firm like a steak with some pinkness
    140F: firm like a steak - just a little pinkness
    147F: tender and a little flaky
    154F: tender and pulls apart easily
    167F: very tender and pulls apart even more easily

    They also show pictures too, but since i'm not using sous vide i want your opinion on what temperature i should cook it to
    Last edited by bezwong; December 22, 2017, 06:59 PM.
  • HouseHomey
    Club Member
    • May 2016
    • 5556
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Primo Oval xl

      Slow n Sear (two)
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
      Sous vide machine
      Kitchen Aid
      Meat grinder
      sausage stuffer
      5 Crock Pots
      Akootrimonts
      Two chimneys (was 3 but rivets finally popped, down to 1)
      cast iron pans,
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      Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
      The help and preferences
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      "Baby Girl" The cat

      Erik S.

    #2
    Probe tender or 155°

    Comment

    • Potkettleblack
      Club Member
      • Jun 2016
      • 1970
      • Beautiful Downtown Berwyn
      • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
        Thermometers: Thermapen / iGrill 2 / Fireboard
        For Smoke: Chunks / Pellet Tube / Mo Pouch
        Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
        Disqus: Le Chef - (something something something) - it changes

      #3
      SV temps are not a guideline for traditional cooking, as the time required for SV tenderization of tough cuts will dry the cut out.

      Comment


      • bezwong
        bezwong commented
        Editing a comment
        That's sound about right. I don't have a problem with that.
        Last edited by bezwong; December 22, 2017, 09:38 PM.
    • bezwong
      Former Member
      • Nov 2017
      • 28
      • Ontario, Canada

      #4
      Anyways i left the meat probe in there until it hit 155 as HouseHomey suggested.

      Here are the pics

      https://imgur.com/a/3B2aE

      I don't think i'm a big fan of hams.

      This one seemed too salty for my taste

      Great for sandwiches i suppose.

      Comment

      • jecucolo
        Club Member
        • Nov 2015
        • 1273
        • Schertz Texas
        • Pit Barrel Cooker






        #5
        Looks tasty!

        Comment


        • bezwong
          bezwong commented
          Editing a comment
          Good for sandwich's, father likes them
      • gcdmd
        Charter Member
        • Sep 2014
        • 1120
        • The Republic of Texas

        #6
        The web site you linked to in your first post above suggested simmering or cooking in a pressure cooker. Either method would result in some desalinization. Baking or roasting results in water loss and consequent concentrating of the salinity of the meat.

        I've never cooked a cottage roll, but I have wet-cooked a number of my home-corned brisket flats, and I have found that even a relatively small flat piece of corned beef is still plenty salty after an overnight soak followed by simmering in fresh water.

        I don't know how effective soaking a big hunk of meat like a cottage roll would be in removing salt from deep in the meat, but you could try it before roasting, if that's how you want to cook it in the future.

        Comment

        • Mudkat
          Club Member
          • Feb 2017
          • 2072
          • At a river near me, MD
          • Weber Smokey Mountain 14.5"
            Weber 22" Kettel
            Weber Smokey Joe (2)
            One Grill 45" Rotisserie
            Lodge 5 qt. Dutch Oven
            Lodge 10.5" Double Loop Skillet
            Cast Iron 9" Skillet
            Cast Iron 12" Skillet
            Weber 22 Grill Grates
            Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

          #7
          It looks pretty tasty bezwong ! but I'm with you if it's too salty for your taste. "A" for effort my friend!

          Comment

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          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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