Badjak
is one Smokin' Farker
- Joined
- Jun 23, 2016
- Location
- In the hot Zambezi Valley
Which is exactly what I did 8)
Cut up herb and spices and pound them into a paste
Piece of pork, about 6 U$ for 1.5 kg
The meat got marinated in the paste with soy, sweet siy, shrimp paste, black bean paste and lime juice.
Altogether for a good 12 hours or so
And on the WSM the next day
I was not sure how long it would take, but as it was not meant to be pulled, I figured I had quite some leeway.
It took less than 2 hours to get to 72 oC (safe eating temp) and stalled at 74 oC for a long long time (6 hours or so).
I took it off at 80-odd oC
And it was tender!!!!
I reheated the left over marinade (for plenty long enough to be safe) and used it as a sauce
And the last shot is of left over nibbles the next day.
This came out very nice and I was chuffed as I was a bit worried as I normally see people using pork shoulder.
But it stays on my list. :grin:
Cut up herb and spices and pound them into a paste
Piece of pork, about 6 U$ for 1.5 kg
The meat got marinated in the paste with soy, sweet siy, shrimp paste, black bean paste and lime juice.
Altogether for a good 12 hours or so
And on the WSM the next day
I was not sure how long it would take, but as it was not meant to be pulled, I figured I had quite some leeway.
It took less than 2 hours to get to 72 oC (safe eating temp) and stalled at 74 oC for a long long time (6 hours or so).
I took it off at 80-odd oC
And it was tender!!!!
I reheated the left over marinade (for plenty long enough to be safe) and used it as a sauce
And the last shot is of left over nibbles the next day.
This came out very nice and I was chuffed as I was a bit worried as I normally see people using pork shoulder.
But it stays on my list. :grin:
