# \#pork **URL:** https://community.anovaculinary.com/tag/pork/8.md [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) --- ## [Smoked gammon](https://community.anovaculinary.com/t/smoked-gammon/18423)
**Author:** [@Elcycad](https://community.anovaculinary.com/u/Elcycad)\ **Replies:** 19\ **Last updated:** [December 24, 2018, 9:29am UTC](https://community.anovaculinary.com/t/smoked-gammon/18423 "2018-12-24T09:29:09Z")
Does anyone on North America know about gammon and how long to sous vide it? I've googled recipes and it ranges from 5 hrs at 65\*C to 12 hrs at 60\* C Please help. --- ## [Whole ham](https://community.anovaculinary.com/t/whole-ham/17986)
**Author:** [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\ **Replies:** 10\ **Last updated:** [December 2, 2018, 6:08pm UTC](https://community.anovaculinary.com/t/whole-ham/17986 "2018-12-02T18:08:40Z")
How long and what temp for 9lb boneless ham? I’m hungry already. --- ## [Melting Pork Fat with Sous VIde? Can You?](https://community.anovaculinary.com/t/melting-pork-fat-with-sous-vide-can-you/17984)
**Author:** [@peterrubenstein](https://community.anovaculinary.com/u/peterrubenstein)\ **Replies:** 4\ **Last updated:** [December 1, 2018, 2:02pm UTC](https://community.anovaculinary.com/t/melting-pork-fat-with-sous-vide-can-you/17984 "2018-12-01T14:02:28Z")
I've Roasted, Smoked and Pressure Cooked and now Sous Vide'd Pork Butt's... with all except Sous Vide, the 'marbling' or just plain Fat has more or less dissolved... I love the texture, taste and juiciness of Sous Vide'… --- ## [Rack of ribs some bags are ballooning](https://community.anovaculinary.com/t/rack-of-ribs-some-bags-are-ballooning/16876)
**Author:** [@sdirghalli](https://community.anovaculinary.com/u/sdirghalli)\ **Replies:** 4\ **Last updated:** [September 28, 2018, 1:13pm UTC](https://community.anovaculinary.com/t/rack-of-ribs-some-bags-are-ballooning/16876 "2018-09-28T13:13:00Z")
Hello, I am mid-cook of two racks of ribs. I separated the racks into for separate half racks and sealed them individually (using a vacuum sealer and food-saver bags). Two of the half racks have developed a significant … --- ## [Long cook time for pulled pork/Boston butt](https://community.anovaculinary.com/t/long-cook-time-for-pulled-pork-boston-butt/16371)
**Author:** [@csx4780](https://community.anovaculinary.com/u/csx4780)\ **Replies:** 10\ **Last updated:** [September 6, 2018, 8:44pm UTC](https://community.anovaculinary.com/t/long-cook-time-for-pulled-pork-boston-butt/16371 "2018-09-06T20:44:50Z")
Ok so everyone was kind enough to reply to my brisket thread so let’s talk about pulled pork. Anyone see why 165 for 72 hours would be a bad thing? Thanks! --- ## [Apple Butter Pork](https://community.anovaculinary.com/t/apple-butter-pork/15838)
**Author:** [@kcwalker](https://community.anovaculinary.com/u/kcwalker)\ **Replies:** 3\ **Last updated:** [July 30, 2018, 4:31pm UTC](https://community.anovaculinary.com/t/apple-butter-pork/15838 "2018-07-30T16:31:43Z")
We tried the Apple Butter Pork this past weekend (from the Anova Recipes section). I forgot the Rosemary and it still came out great. The apple butter coating gives it a taste similar to a honey baked ham. Yum! I cooked … --- ## [Curious Cook Time Question](https://community.anovaculinary.com/t/curious-cook-time-question/15216)
**Author:** [@Luvflt](https://community.anovaculinary.com/u/Luvflt)\ **Replies:** 19\ **Last updated:** [July 16, 2018, 4:45pm UTC](https://community.anovaculinary.com/t/curious-cook-time-question/15216 "2018-07-16T16:45:48Z")
I am new to all this. I recently saw a video for cooking a pork loin roast. The video showed cooking an 8 lb roast at 140 for 10 hrs. and it came out perfectly. I tried one that was only about 3 pounds (I cut the roast i… --- ## [Cook temp/time on precooked ribs/chix](https://community.anovaculinary.com/t/cook-temp-time-on-precooked-ribs-chix/15368)
**Author:** [@whybuynew1](https://community.anovaculinary.com/u/whybuynew1)\ **Replies:** 1\ **Last updated:** [June 30, 2018, 6:30pm UTC](https://community.anovaculinary.com/t/cook-temp-time-on-precooked-ribs-chix/15368 "2018-06-30T18:30:56Z")
Our neighborhood grocer (because of the 4th of july} has 1/2 smoked chickens (reasonably flat) 2 to a pack in quality cryovac packaging. Also 1/2 slab sauceless smoked baby backs. Wasn't sure of the best time/temp for re… --- ## [Does anyone have a recipe for a pork loin roast?](https://community.anovaculinary.com/t/does-anyone-have-a-recipe-for-a-pork-loin-roast/14407)
**Author:** [@nottusevad](https://community.anovaculinary.com/u/nottusevad)\ **Replies:** 8\ **Last updated:** [May 22, 2018, 1:30pm UTC](https://community.anovaculinary.com/t/does-anyone-have-a-recipe-for-a-pork-loin-roast/14407 "2018-05-22T13:30:40Z")
Recipe Name: Recipe Temp: Recipe Time: Ingredients: 1. 2. Steps: 1. 2. \[Insert photo here. Optional\] --- ## [Timing for large Boned leg of pork](https://community.anovaculinary.com/t/timing-for-large-boned-leg-of-pork/14234)
**Author:** [@mickyp](https://community.anovaculinary.com/u/mickyp)\ **Replies:** 10\ **Last updated:** [April 30, 2018, 12:23pm UTC](https://community.anovaculinary.com/t/timing-for-large-boned-leg-of-pork/14234 "2018-04-30T12:23:11Z")
Hi, im looking for guidance for cooking times for a 7kg boned leg of pork, medium, i intend to sear the the joint to crisp the crackling on the BBQ after patting it dry. Any advice would be greatly appreciated. --- ## [Another lesson learned](https://community.anovaculinary.com/t/another-lesson-learned/14100)
**Author:** [@DParker](https://community.anovaculinary.com/u/DParker)\ **Replies:** 6\ **Last updated:** [April 22, 2018, 1:42pm UTC](https://community.anovaculinary.com/t/another-lesson-learned/14100 "2018-04-22T13:42:33Z")
I decided to do pulled pork for my wife's birthday get-together today using my tried-and-true 165°F/24 + 4 hrs smoker time routine on a whole 9 lb boneless pork shoulder. Due to tiiming considerations, I decided to try … --- ## [EPIC Easy Chops](https://community.anovaculinary.com/t/epic-easy-chops/5595)
**Author:** [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Replies:** 4\ **Last updated:** [August 18, 2017, 4:29am UTC](https://community.anovaculinary.com/t/epic-easy-chops/5595 "2017-08-18T04:29:43Z")
\[image\] Cooked this bad boy up at 140°F / 60°C for just 1 hour. Tasted so damn good! First time making sous vide porkchops. I just looked for something easy on the app - I found "Sous Vide Bonless Pork Chops with Caram… --- ## [Pork fillet with mulberry gastrique](https://community.anovaculinary.com/t/pork-fillet-with-mulberry-gastrique/7247)
**Author:** [@Ember](https://community.anovaculinary.com/u/Ember)\ **Replies:** 2\ **Last updated:** [May 30, 2017, 2:17am UTC](https://community.anovaculinary.com/t/pork-fillet-with-mulberry-gastrique/7247 "2017-05-30T02:17:09Z")
This is probably less of a recipe and more of a brag. I'm simply extremely proud of the way this one turned out considering it has a couple of firsts on the plate. I'd been wanting to try making a gastrique for ages, b… --- ## [Pork Shoulder](https://community.anovaculinary.com/t/pork-shoulder/480)
**Author:** [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Replies:** 3\ **Last updated:** [March 4, 2017, 5:28pm UTC](https://community.anovaculinary.com/t/pork-shoulder/480 "2017-03-04T17:28:40Z")
I have two pork shoulders that weigh in at about 10 lbs a piece. Normally I would smoke these for 14 or so hours at 225°F until the colagen had all melted and they are easy to pull apart. I was thinking about cutting o… --- ## [Pâté de champagne](https://community.anovaculinary.com/t/pate-de-champagne/2905)
**Author:** [@Anakin](https://community.anovaculinary.com/u/Anakin)\ **Replies:** 2\ **Last updated:** [December 11, 2016, 7:34am UTC](https://community.anovaculinary.com/t/pate-de-champagne/2905 "2016-12-11T07:34:42Z")
Vacuum sealed loaf pan (terrine) Anova temp 65,5°C/151F, Time : approx 2,5 hours . Core temp. must be a least 65,5° C !!!! \[image\] --- ## [First sous-vide experience! Thank you Anova](https://community.anovaculinary.com/t/first-sous-vide-experience-thank-you-anova/2848)
**Author:** [@blaze\_125](https://community.anovaculinary.com/u/blaze_125)\ **Replies:** 6\ **Last updated:** [December 9, 2016, 10:02pm UTC](https://community.anovaculinary.com/t/first-sous-vide-experience-thank-you-anova/2848 "2016-12-09T22:02:14Z")
I love BBQ pork ribs since I was a little kid. My own kids love BBQ pork ribs just as much as I do! So all summer, this year, I tried to cook the perfect slabs of ribs. Although I was "getting there", all my attempts pre… --- ## [Bone-In THICK Pork Chop](https://community.anovaculinary.com/t/bone-in-thick-pork-chop/1481)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 1\ **Last updated:** [December 1, 2016, 3:00pm UTC](https://community.anovaculinary.com/t/bone-in-thick-pork-chop/1481 "2016-12-01T15:00:02Z")
2 1/2" thick pork chop was cooked at 135F for 2 hours and then chilled for a few minutes still in the bag before the sear. I like this method because you can get a really great sear because your risk of overcooking durin… --- ## [Are my ribs trash](https://community.anovaculinary.com/t/are-my-ribs-trash/806)
**Author:** [@edlicious](https://community.anovaculinary.com/u/edlicious)\ **Replies:** 1\ **Last updated:** [September 2, 2016, 8:44pm UTC](https://community.anovaculinary.com/t/are-my-ribs-trash/806 "2016-09-02T20:44:06Z")
I feel like I know the answer, just want to validate before I toss them. Yesterday, I started some pork ribs at 145 degrees. Sometime last night, one of the kids accidentally shut it off, so this morning, the water tem… --- ## [Pork chops are a little dry](https://community.anovaculinary.com/t/pork-chops-are-a-little-dry/758)
**Author:** [@druvius](https://community.anovaculinary.com/u/druvius)\ **Replies:** 7\ **Last updated:** [April 30, 2016, 3:21pm UTC](https://community.anovaculinary.com/t/pork-chops-are-a-little-dry/758 "2016-04-30T15:21:55Z")
Hi guys; Hoping to get some feedback on this. I put my 1 - 1 1/2 chops in the sous vide for 4 hours (as per a friends recommendation, I was going to leave them for an hour)at 140. While not a failure by any means I expe… --- ## [I want to cook a milk braised pork roast with my new sous vide cooker](https://community.anovaculinary.com/t/i-want-to-cook-a-milk-braised-pork-roast-with-my-new-sous-vide-cooker/642)
**Author:** [@bliss76](https://community.anovaculinary.com/u/bliss76)\ **Replies:** 1\ **Last updated:** [November 13, 2015, 4:49pm UTC](https://community.anovaculinary.com/t/i-want-to-cook-a-milk-braised-pork-roast-with-my-new-sous-vide-cooker/642 "2015-11-13T16:49:37Z")
How do I set it up to cook in liquid. --- ## [Suckling pig](https://community.anovaculinary.com/t/suckling-pig/586)
**Author:** [@Pippi](https://community.anovaculinary.com/u/Pippi)\ **Replies:** 12\ **Last updated:** [September 8, 2015, 11:50pm UTC](https://community.anovaculinary.com/t/suckling-pig/586 "2015-09-08T23:50:00Z")
Does anybody have any first hand experience with suckling pig shoulder? Time and temp? --- ## [Spare Rib Tips-brisket Twice cooked and wonderful](https://community.anovaculinary.com/t/spare-rib-tips-brisket-twice-cooked-and-wonderful/576)
**Author:** [@Helen](https://community.anovaculinary.com/u/Helen)\ **Replies:** 1\ **Last updated:** [August 4, 2015, 12:38pm UTC](https://community.anovaculinary.com/t/spare-rib-tips-brisket-twice-cooked-and-wonderful/576 "2015-08-04T12:38:38Z")
Probably the most tender and succulent ribs I have tried and I have eaten a lot of ribs. These are the worst cut of pork for spare ribs, the part the store hides under when you buy side ribs. The part where the cartilage… --- ## [Cooking a slice of cured country ham](https://community.anovaculinary.com/t/cooking-a-slice-of-cured-country-ham/309)
**Author:** [@hustonhorn](https://community.anovaculinary.com/u/hustonhorn)\ **Replies:** 3\ **Last updated:** [June 10, 2015, 11:04pm UTC](https://community.anovaculinary.com/t/cooking-a-slice-of-cured-country-ham/309 "2015-06-10T23:04:58Z")
Thoughts on results after sous vide-ing a quarter-inch slice of raw, cured ham: anyone? --- ## [Pork tenderloin with Carmelized onions](https://community.anovaculinary.com/t/pork-tenderloin-with-carmelized-onions/464)
**Author:** [@phrank02](https://community.anovaculinary.com/u/phrank02)\ **Replies:** 3\ **Last updated:** [May 24, 2015, 1:37pm UTC](https://community.anovaculinary.com/t/pork-tenderloin-with-carmelized-onions/464 "2015-05-24T13:37:11Z")
2.25 pound tenderloin at 149degrees for 4 hours and then on the grill to get crispy and delicious... Cut medallions then topped it with Carmelized onions and balsamic glaze with crumbled Gorgonzola... Homemade mashed pot… --- ## [Mojo Pork shoulder CHAOS!](https://community.anovaculinary.com/t/mojo-pork-shoulder-chaos/447)
**Author:** [@phrank02](https://community.anovaculinary.com/u/phrank02)\ **Replies:** 2\ **Last updated:** [May 7, 2015, 4:44pm UTC](https://community.anovaculinary.com/t/mojo-pork-shoulder-chaos/447 "2015-05-07T16:44:54Z")
Hey!!! Couldn't resist pork shoulder on sale got a nice 3 pounder with great marbling.... Made some homemade mojo seasoning.. 4 California oranges and 3 limes with fresh garlic cracked black pepper, kosher salt and a tab… --- ## [Anova Recipe Club #2 - Hoisin-Glazed Pork Tenderloin](https://community.anovaculinary.com/t/anova-recipe-club-2-hoisin-glazed-pork-tenderloin/427)
**Author:** [@jordan](https://community.anovaculinary.com/u/jordan)\ **Replies:** 24\ **Last updated:** [May 7, 2015, 4:09pm UTC](https://community.anovaculinary.com/t/anova-recipe-club-2-hoisin-glazed-pork-tenderloin/427 "2015-05-07T16:09:40Z")
After my personal fried chicken fail, I'm more than happy to share that we'll be moving on to something a little easier. We'll also provide a backup recipe in case you're not in the mood for pork this time around. So her… --- ## [Pork loin chops time and temp question](https://community.anovaculinary.com/t/pork-loin-chops-time-and-temp-question/206)
**Author:** [@gwendelen](https://community.anovaculinary.com/u/gwendelen)\ **Replies:** 3\ **Last updated:** [January 8, 2015, 12:25am UTC](https://community.anovaculinary.com/t/pork-loin-chops-time-and-temp-question/206 "2015-01-08T00:25:52Z")
Bought a center pork loin roast tonight and sliced it into about 1 inch chops. Light presear in butter (per Kenji at serious eats - he has some good thoughts on Using the milk solids to your advantage browning wise). S…