I just got my new pig from the farmer and had pork chops cut much thicker than usual (1 - 1/2" a piece as opposed to something more akin to 3/4" which seems to be their standard). I found this article last night and am super intrigued:
I know this is for steak, but I can't see anything that would prevent it from being great for pork chops (and honestly, I tend to prefer a good chop over a steak and pork over beef in general). As such, I just dropped 6 chops in the circulator to run for a while. The only thing I put on them initially was salt before they went into the bag since I want them dusted with a rub afterward.
My actual question is this: what do I do in terms of salt?
1. I know the pork is in a sort of wet brine of its own juices right now, but when using sous vide and dealing with the liquid afterward, do I need to salt anymore after the chill?
2. Furthermore, when I chill do I leave the meat in the bags or let it dry out?
At the end of the day, the chops are going to at least get patted dry, dusted, heated low'n slow, and then get a quick sear to finish. I'm just concerned that salt might be on the weak side if I don't add more at some point in the process and whether they should stay bagged for juice and salt penetration or opened to dry. (I'm guessing bags since the low'n slow cook to around 115 should probably do the trick at drying out the exterior for the sear anyway.)
I know this is for steak, but I can't see anything that would prevent it from being great for pork chops (and honestly, I tend to prefer a good chop over a steak and pork over beef in general). As such, I just dropped 6 chops in the circulator to run for a while. The only thing I put on them initially was salt before they went into the bag since I want them dusted with a rub afterward.
My actual question is this: what do I do in terms of salt?
1. I know the pork is in a sort of wet brine of its own juices right now, but when using sous vide and dealing with the liquid afterward, do I need to salt anymore after the chill?
2. Furthermore, when I chill do I leave the meat in the bags or let it dry out?
At the end of the day, the chops are going to at least get patted dry, dusted, heated low'n slow, and then get a quick sear to finish. I'm just concerned that salt might be on the weak side if I don't add more at some point in the process and whether they should stay bagged for juice and salt penetration or opened to dry. (I'm guessing bags since the low'n slow cook to around 115 should probably do the trick at drying out the exterior for the sear anyway.)
Comment