This is a follow-on to Festers and DaveOmaks Char Siu experiences. Dave expressed some concern about getting some smoke into the pork in a cold smoke manner, then proceeding. Since my wife devours the store bought version, I figured I'd get this sorted out and see what it's like when the "expert" tastes it.
I approached this from two different techniques, so to speak. First was:
As you can see in the picture one of the methods is to create a liquid and add pork (the package also said you could use pork butt, ribs and chicken). For this, since they were on sale (2 for 1) I used pork sirloin chops.
The meat is in the bag, so to speak.
Right off the bat, let me warn you: WEAR GLOVES OF ONE FORM OR ANOTHER. This is a very strong color. Your pinkie will definitely be pink.
The instructions also suggest that you can this stuff as a rub, so:
Having a shaker cup with various size holes in the lid make it very easy to apply this stuff.
Here's a side by side view of no rub and rubbed. I prep the meat with EVOO (Extra Virgin Olive Oil) then a sprinkle of the rub, both sides of course.
So, both the liquid and rubbed meats into the fridge for an overnight conversation with the milk. The package says 4 hours or more with overnight better.
Now we've advanced to this morning, everything unwrapped and hung in the GOSM for 1 hour of cold smoke (apple, two rows lit, AMNS of course)
A word about the color. I guess my camera has a thing for red. It wasn't really that bright a red, but, it does look great.
Ok, we're 1 hour in, just finishing the cold smoke portion.
Propane turned on, smoke continues, desired chamber temp of 225 to 230.
The screen on the waterpan is just in case of, well, you know....cheap insurance.
The following is a Bear closeup.
The above picture was taken 3 hours into the smoke session (both cold and hot). Temp probe showed 143* in the center piece. Well within the 4 hour limits.
I went to the 4 hour mark. IT was 158 or so. YES, I know I could have stopped at 145 (I read that article too) but I'm trying to match the doneness of the commercial c**p my wife buys.
OK, time for the money shots. I kept the rub and wet meats separate. First the wet:
And the Bear shot
My, my, is that smoke ring I see?
Now the rub:
Note the moisture. There was absolutely no saucing done. That's the rub interaction. And now the Bear shot:
There's that smoke ring again.
OK, enough of the pictures.
Conclusions:
1. SWMBO says that this was far superior to the commercial items she USE to buy. Specifically, not sweet which she doesn't really like. Looks like I've got a new continuing project to keep things calm around the ol' homestead.
2. Absolutely no salt taste. If you have friends and family that are on no or low salt, this will be a great snacky for them. The package also states NO MSG which is a concern for many (including my wife).
3. For whatever reason, (Eric knows, I'm sure) the rubbed pork has got more saucing action on the surface of the meat, as you saw in the pictures. The wet didn't have as near as much, but then, it hung in the corner of the GOSM and that corner tends to run a tad hot.
4. I'm hesitant to call this Char Siu, even though the flavor package calls it that. I've never tasted real Char Siu so I have no comparison. The stuff that the wife use to buy just calls it Chinese Barbecue pork (but it's not smoked).
I hope you enjoyed the ride as much as I did. I say that this was a definite success.
~Dave
I approached this from two different techniques, so to speak. First was:
As you can see in the picture one of the methods is to create a liquid and add pork (the package also said you could use pork butt, ribs and chicken). For this, since they were on sale (2 for 1) I used pork sirloin chops.
The meat is in the bag, so to speak.
Right off the bat, let me warn you: WEAR GLOVES OF ONE FORM OR ANOTHER. This is a very strong color. Your pinkie will definitely be pink.
The instructions also suggest that you can this stuff as a rub, so:
Having a shaker cup with various size holes in the lid make it very easy to apply this stuff.
Here's a side by side view of no rub and rubbed. I prep the meat with EVOO (Extra Virgin Olive Oil) then a sprinkle of the rub, both sides of course.
So, both the liquid and rubbed meats into the fridge for an overnight conversation with the milk. The package says 4 hours or more with overnight better.
Now we've advanced to this morning, everything unwrapped and hung in the GOSM for 1 hour of cold smoke (apple, two rows lit, AMNS of course)
A word about the color. I guess my camera has a thing for red. It wasn't really that bright a red, but, it does look great.
Ok, we're 1 hour in, just finishing the cold smoke portion.
Propane turned on, smoke continues, desired chamber temp of 225 to 230.
The screen on the waterpan is just in case of, well, you know....cheap insurance.
The following is a Bear closeup.
The above picture was taken 3 hours into the smoke session (both cold and hot). Temp probe showed 143* in the center piece. Well within the 4 hour limits.
I went to the 4 hour mark. IT was 158 or so. YES, I know I could have stopped at 145 (I read that article too) but I'm trying to match the doneness of the commercial c**p my wife buys.
OK, time for the money shots. I kept the rub and wet meats separate. First the wet:
And the Bear shot
My, my, is that smoke ring I see?
Now the rub:
Note the moisture. There was absolutely no saucing done. That's the rub interaction. And now the Bear shot:
There's that smoke ring again.
OK, enough of the pictures.
Conclusions:
1. SWMBO says that this was far superior to the commercial items she USE to buy. Specifically, not sweet which she doesn't really like. Looks like I've got a new continuing project to keep things calm around the ol' homestead.
2. Absolutely no salt taste. If you have friends and family that are on no or low salt, this will be a great snacky for them. The package also states NO MSG which is a concern for many (including my wife).
3. For whatever reason, (Eric knows, I'm sure) the rubbed pork has got more saucing action on the surface of the meat, as you saw in the pictures. The wet didn't have as near as much, but then, it hung in the corner of the GOSM and that corner tends to run a tad hot.
4. I'm hesitant to call this Char Siu, even though the flavor package calls it that. I've never tasted real Char Siu so I have no comparison. The stuff that the wife use to buy just calls it Chinese Barbecue pork (but it's not smoked).
I hope you enjoyed the ride as much as I did. I say that this was a definite success.
~Dave
