How long for Pre smoked hocks

[chef jimmyj]

Looks good. Glad to hear it all came together. SV is great for tenderizing cheap cuts of meat like Bear's Chuck Roast, that you will Reverse Sear, but SV seems pointless for other stuff. Put the Hocks and Seasoning in a pot with water. Simmer 1 hour and add the soaked Bean. In 2 more hours, stove top, dinner is served.
Running the SV for 60 hours for what takes 3 hours to cook, just makes no sense to me...JJ

 

[Sowsage]

Looks good. Glad to hear it all came together. SV is great for tenderizing cheap cuts of meat like Bear's Chuck Roast, that you will Reverse Sear, but SV seems pointless for other stuff. Put the Hocks and Seasoning in a pot with water. Simmer 1 hour and add the soaked Bean. In 2 more hours, stove top, dinner is served.
Running the SV for 60 hours for what takes 3 hours to cook, just makes no sense to me...JJ

After doing this I have to totally agree. I wanted to try it out though. I was curious to see if they ended up with a different level of tenderness. And they did but for 60 hr and a little bit of meat its just not the way to go. Sure was tasty though.

 

[Sowsage]

I will say this. The amount of collagen that broke down in these is amazing. I ended up with 3/4 cup of liquid from 4 hocks. I added 7 cups of water to that and the 1lb of soaked dried beans. Made for a nice "fatty "mouth feel in the beans. The leftovers in the fridge look like a jello mold lol.

 

[zwiller]

chef jimmyj What's your take on pressure cookers? Seems like a great stock building tool.

 

[chef jimmyj]

My oldest got me an Instant Pot last Christmas. They to work well for certain foods. Soups, Stocks, Stews, Beans, it is great. But it's terrible for reducing anything. It's tall and narrow, reductions take a long time. Between set up, Browning meat, time building pressure, cook time, which is fast, and then reducing the sauce or Jus for Gravy, some stuff can be cooked in about the same time on the stove. My one daughter fond a Rib recipe on line. Basically Braised in BBQ Sauce, then Broil to get a Bark. They were tender, but tasted flat like Steamed Ribs Reheated on a Grill. Ok but nothing to write home about. I use it occasionally, same with my SV circulator and Crock Pot. 99% of the time I cook with traditional equipment...JJ