my first attemp at pork steaks

stjoeguy1122

Smoke Blower

Original poster

Feb 6, 2012

121

22

St Joseph, Missouri

• Feb 11, 2012

• #1

three thick cut pork steaks, bone in.

sorry about being a little blurry . .

on the left . .

washed and rubbed with brown sugar and Chipotle

in the middle . .

rubbed with sesame seed oil and lightly peppered with fresh ground gourmay pepper corns

on the right . . .  

marinaded 6 hours in one part apple juice, two parts water, fresh ground sea salt and gourmay pepper

In MES for 2 hours at 250 degrees with cherry chips added when MES was at temp, and again at 30 minutes. Apple Juice, Apple Cider and water in tray.

the right one was dryer then the other two, not sure way, maybe because of salt?

all three had great taste.

I welcome any advice

 

bama bbq

Master of the Pit

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Feb 18, 2012

• #2

I love some pork steak.  Not sure why one piece of meat acts differently than another except to say that each one is just a little bit different.  It may very well have been salt... and then again it may be just that piece of pork.  They look great!

 

sprky

Master of the Pit

OTBS Member

Jun 26, 2007

2,932

41

Hutchinson Kansas

• Feb 19, 2012

• #3

They all 

 too me

 

jrod62

Smoking Guru

OTBS Member

Group Lead

Jun 13, 2011

5,010

41

New Athens IL

• Feb 19, 2012

• #4

Looks good Thumbs Up

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Feb 19, 2012

• #5

They sure look good from here!

 

pops6927

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jul 23, 2008

7,245

1,219

Fort Worth, Tx.

• Feb 19, 2012

• #6

Excellent looking gourmet meal!

Yes, your marinade of 6 hours with added salt will pull the moisture from the cells and did not infuse back into it any sugars, such as in the case of hams, making it drier.  Next time add an equal amount of sugar/brown sugar as there is salt and lengthen the time to overnight see if it alleviates it.  You won't have a ham flavor unless you add curing salt #1 to the marinade (which you can do, also!   The amount would depend on the amount of liquid you are using.)

 

Last edited: Feb 19, 2012

big casino

Master of the Pit

Dec 15, 2011

1,007

24

Pennsylvania, North of the "Burgh"

• Feb 19, 2012

• #7

if the right one was on the right side of your MES that is a common "hot" spot, and that is probably why it is more dry, some guys lay a piece of sheet metal in the back right corner to help disperse the heat there some

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Feb 19, 2012

• #8

What Big Casino said.... That would be my guess.... Dave