Hey folks, thought this was a reasonable category for this one. Got some pork coppa steaks from Wild Fork, two pieces weighing in at 1.5lb/680g in total, one a bit smaller diameter than the other but at the same thickness. Dry brined them for a few hours and then added some coarse ground black pepper before vac sealing and into the sous vide at 145F/63C for about 22 hours and a bit.
After the SV, removed the cuts from the bag, patted dry, sprinkled with my Austin pal's great pork rub Jenni In A Bottle, and let rest for about 90 minutes, in a pyrex dish covered with Saran wrap. ITs down to about 82F/28C during that time, then seared over KBB.
Simple meat & potatoes dinner, plated with a loaded tater.
Absolutely melt-in-mouth tender with a gorgeous crust. I ate the first half nekkid and then broke out the Rudy's Sause for the remainder. Both totally awesome, but I will say that the Rudy's really put it way over the top. So good!
EDIT: forgot to mention, ITs landed right back where they started after SV, in the mid-140sF/low 60sC.
After the SV, removed the cuts from the bag, patted dry, sprinkled with my Austin pal's great pork rub Jenni In A Bottle, and let rest for about 90 minutes, in a pyrex dish covered with Saran wrap. ITs down to about 82F/28C during that time, then seared over KBB.
Simple meat & potatoes dinner, plated with a loaded tater.
Absolutely melt-in-mouth tender with a gorgeous crust. I ate the first half nekkid and then broke out the Rudy's Sause for the remainder. Both totally awesome, but I will say that the Rudy's really put it way over the top. So good!
EDIT: forgot to mention, ITs landed right back where they started after SV, in the mid-140sF/low 60sC.
Comment