This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.



Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

4# Pork Loin from Solidly Frozen

  • Filter
  • Time
  • Show
Clear All
new posts
  • TheCountofQ
    Former Member
    • Apr 2015
    • 503
    • Tulsa, Oklahoma

    4# Pork Loin from Solidly Frozen

    Please double check I am figuring this correctly...using Douglas Baldwin's page...http://www.douglasbaldwin.com/sous-vide.html#Table_2.3

    I understand cooking times are determined more by thickness than weight, so dimensions are below. It's a very uniform cut of course, and assume the 3 & 1/2" would be the determining factor in figuring cooking time and still considered a cylinder rather than slab?

    Length = 7 & 1/2"
    Depth = 3 & 1/2"
    Width = 5 & 1/2

    I'm figuring the 3 & 1/2' = 90mm (88.9, but what's a mm or two)

    That puts me at 8 hours to bring the center to 1 degree F below bath temp, which I am planning on 140F.

    The pasteurization chart only goes up to 70 mm, but at 140 shows 4 hours. http://www.douglasbaldwin.com/sous-vide.html#Table_5.1

    So, do I need to add more time to the cook, in order to pasteurize the center? Seeing that since it takes 8 hours to get to 140, it would need even more hours at 140 to pasteurize?

  • TheCountofQ
    Former Member
    • Apr 2015
    • 503
    • Tulsa, Oklahoma

    Well, according to the gov't recommended cooking times for pork http://www.douglasbaldwin.com/sous-vide.html#Table_C.1 at 140 being 12 minutes, I'm guessing one should just add 12 minutes to the above 8 hour cooking time to insure pasteurization of the center of the roast. I'll assume I could be off by using the thinnest dimension of 3 & 1/2" and a cylindrical shape (since it's 2" wider one way than the other), so I'll add a bit more time. I'll also assume that the center has spent quite a bit of time at the somewhat lower temperatures also, during it's rise to 140, contributing some to killing all those bad critters.

    Anyway, as much as I hate to assume anything with this, I'll just add an hour, and call it a nine hour total SV cook.

    I'm concerned that the outer portions may be starting to get mushy, having never done one before.

    Most I have read, until Baldwin's info, just says to add about half an hour for frozen cuts, but that would put me WAY under Baldwin's recommendations.

    I guess instead of just searing tomorrow, I can go ahead and do a full on smoke session, and bring her back up to just a bit under 140, and that may add some more insurance.

    I'm not sure if the reason I didn't get any responses to the topic is because it's so simple I ought to be able to figure it out for myself, or because no one else knew either.
    Last edited by TheCountofQ; April 30th, 2017, 12:18 AM.


    • Mr. Bones
      Birthday Hat Master
      • Sep 2016
      • 8726
      • Kansas Territory
      • Grills / Smokers

        Kingsford 24" grill (Free) 'Billy'
        Brinkmann Smoke n Grill
        Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
        Weber 18" Kettle ($30 CL) 'Lil' Feller'
        Weber Smokey Joe ($25 CL) 'Lil' Brother'
        Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
        Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
        Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
        Weber 22.5 OTS DO Code Black ($15 CL)
        Weber 22.5 OTS E Code Black ($20 CL
        Weber 22.5 OTS EE Code Black ($20 CL

        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
        Weber "H" Code 18.5" WSM '86 ($75 CL)
        Weber " " Code 18.5" WSM

        Weber 26.75, $199 NFM clearance !!!
        Weber SJS AH 'Lil' Brother'
        Weber SJS AT 'Lil' Sister'
        Weber SJS DE Code (FREE) 'Lil' Helper'
        Weber SJG M Code 'Lil Traveller'
        Weber SJS AH Code 'Kermit'
        (Lime Green)
        Horizon 20" Classic, w/baffle/tuning plate (FREE)
        Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!

        Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
        Maverick ET-732, (Black)
        Thermopops, (Red, Yellow, Green)
        ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
        Blue ThermaPen Mk4
        Orange Thermapen Mk4
        Pink Thermapen Mk4
        ThermoWorks IR-GUN-S
        ThermoWorks Smoke
        ThermoWorks Open Box Smoke
        4 Pro Series cable extensions
        Smoke Gateway

        2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
        BBQ Vortex, 2 Hovergrills, Top Deck
        Warming shelf
        MyWeigh KD-8000Kitchen Scale
        Backyard Grill marinade injector
        Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
        Bear Paws
        Meat Rakes
        BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)

        Probably a ton of cast iron, mostly very old...still cookin'
        G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
        '60's Revere Ware (Mom's), + others found elsewhere
        60's CorningWare 10-cup percolator (Mom's) Daily driver
        50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
        Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
        Tramontina 6.5 qt Dutch Oven

        Cutlery, etc.:
        Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
        Dexter 12" slicing knife, 6" Sani-Safe boning knife
        Smith's Tri-Hone Natural Arkansas Knife Sharpening System
        Multiple steels, from all over the planet
        Crock sticks
        Diamond stones, various
        Lansky Sharpening System

        Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
        Dinner: Guests: Washington Forge, Town and Country
        Fancy / Formal: Family silverware

      Sorry fer not helpin'; not familiar with SV techniques/times, etc.
      Mebbe, when (if) I grow up.


      • TheCountofQ
        TheCountofQ commented
        Editing a comment
        Thanks. Even of those who do, I doubt many throw fully frozen four pound roast in the bath regularly. Thinner cuts, I assume, is the norm. I got lazy at home this week, re-acclimating to my work boots and the new job after a long time off, and didn't ever get it out of the freezer.
    • T-bone
      Club Member
      • Dec 2016
      • 333
      • Northern Virginia
        • Traeger Texas 075 (circa 2007)
        • Weber Genesis Gas Grill (circa 1997)
        • Weber Kettle Charcoal Grill
        • Anova WiFi Sous Vide
        • Tappecue WiFi Temperature Monitoring System
        • Thermapen
        • Operation BBQ Relief Volunteer
        You can take the boy out of Texas, but you can't take the Texas out of the boy.

      I did this 4.5 pounder at 140 for five hours and then seared it on the grill it came out awesome. It wasn't frozen so you'll have to add extra time for that. I've read of adding everything from 30-90mins of extra time for frozen. I'd split the difference at one hour. I don't think you'll have any texture issues at these times.

      Click image for larger version

Name:	Pork_Loin - 0.jpg
Views:	14
Size:	673.2 KB
ID:	312626

      Click image for larger version

Name:	Pork_Loin - 4.jpg
Views:	35
Size:	615.2 KB
ID:	312625


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Looks Great, T-bone !!!!

      • T-bone
        T-bone commented
        Editing a comment
        Mr. Bones thank ya, Sir! It was an easy, tasty mid-week meal. We thinly sliced the leftovers and made some awesome sammys.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Yer Welcome, Good Sir! Loves me some pork loin! It was heavily featured among my early learnin' on smokers, years gone by!
        They're actually pretty forgivin', an' smoke up powerful tasty, even when yer a newbie!
    • Willy
      Charter Member
      • Apr 2015
      • 1787
      • High Desert of the Great Southwest

      Your thinking looks spot on to me.


      • TheCountofQ
        Former Member
        • Apr 2015
        • 503
        • Tulsa, Oklahoma

        It bathed for 9 hours, based on the charts and a little extra time for unknown variables. Currently rubbed with some Luscious Lucious, and in the fridge since about 2 this morning. Smoke to follow.

        Purge reserved for some rice later this week.

        T-bone I think that 1/2 - 1 & 1/2 hour time is for much thinner cuts, based on that chart for Frozen cuts, but I'm not highly experienced by any stretch of the imagination. That's why I posted....

        Willy Thanks, if that was directed towards my thought process.

        It should make for some decent lunch meat...


        • Willy
          Willy commented
          Editing a comment
          It was directed at you. :«)

          Luscious, Luscious????

        • TheCountofQ
          TheCountofQ commented
          Editing a comment
          Lucious "The King" BBQ Rub, out of Chattanooga, TN. Discovered years ago while traveling. I consider it a cross between BBQ and Jamaican Jerk rub. Have to order it online now. Pretty good stuff!! We call it Lushes Lucious. Probably spelled it wrong earlier.
      • TheCountofQ
        Former Member
        • Apr 2015
        • 503
        • Tulsa, Oklahoma

        Finished. Plenty of juice in the mouth, if not on the plate. Firm, but not tough. Probably well done by most people's standards, but I don't really like pink pork myself. We will see how it does for lunch meat this week. Click image for larger version

Name:	20170430_202245.jpg
Views:	22
Size:	3.63 MB
ID:	312994
        Attached Files


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Looks jus' right, least ways, from here!!!!
      • Jerod Broussard
        • Jun 2014
        • 9498
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        That looks good. I'm the same way. I can do chicken breast to 180, steak from rare to well-done, fish well over 145.....If ya got some crust on the surface the rest is just along for the ride.


        • TheCountofQ
          Former Member
          • Apr 2015
          • 503
          • Tulsa, Oklahoma

          Thanks. The beauty of that Hasty Bake is when the loin hit 140 and hasn't browned to my liking, I just removed the heat deflector and raised the fire box. Seconds later. ... done.


          • TheCountofQ
            Former Member
            • Apr 2015
            • 503
            • Tulsa, Oklahoma

            Am not sure what if any advantage the sous vide provided, other than the thawing and cooking at the same time. Had it not been frozen, I'm guessing straight to the smoker would have sufficed.




            Meat-Up in Memphis 2021

            Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
            Click here for details. (https://amazingribs.com/memphis)
            See more
            See less
            Meat-Up in Memphis

            T-Shirts & More T-Shirts & More
            Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

            Cool Embroidered Shirt Cool Embroidered Shirt
            This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

            Click here for more info.

            Support ARC

            Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.


            BBQ Stars


            These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use our links when you buy things

            Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon




            Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

            Click here to see our list of Gold Medal Gifts

            Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

            maverick PT55 thermometer

            A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

            Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

            If you have a Weber Kettle, you need the Slow 'N' Sear

            slow n sear

            The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

            Click here for our article on this breakthrough tool

            Bring The Heat With Broil King Signet's Dual Tube Burners

            the good one grill

            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

            Click here to read our complete review

            The Good-One Is A Superb Grill And A Superb Smoker All In One

            the good one grill

            The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

            Click here to read our complete review

            Pit Barrel Cooker Smoker

            Griddle And Deep Fryer All In One

            The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

            Click here to read our detailed review and to order

            Pit Barrel Cooker Smoker

            The Pit Barrel Cooker May Be Too Easy

            The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only $299 delivered to your door!

            Click here to read our detailed review and the raves from people who own them

            The Undisputed Champion!


            The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. Don't accept cheap substitutes.  Click here to read our test results and comprehensive review and why it won our Platinum Medal .

            Compact Powerful Sear Machine For Your Next Tailgater


            Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

            Click here to read our detailed review and to order

            The Cool Kettle With The Hinged Hood We Always Wanted

            NK-22-Ck Grill

            Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

            Click here for more about what makes this grill special


            G&F Suede Welder's Gloves

            Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

            If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

            Click here to read our detailed review

            Click here to order from Amazon

            GrillGrates Take Gas Grills To The Infrared Zone

            grill grates

            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

            Click here for more about what makes these grates so special

            PK 360 grill

            Is This Superb Charcoal Grill A Kamado Killer?

            The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

            Click here to read our detailed review of the PK 360

            Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

            kareubequ bbq smoker

            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

            Click here for our review of this superb smoker

            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

            masterbuilt gas smoker

            The First Propane Smoker With A Thermostat Makes This Baby Foolproof

            Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

            Click here to read our detailed review

            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

            fireboard bbq thermometer

            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

            Click here to read our detailed review

            Finally, A Great Portable Pellet Smoker

            Green Mountain Davey Crockett Grill

            Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

            Click here to read our detailed review and to order