subfuscpersona
Sous Chef
- Joined
- Aug 31, 2004
- Messages
- 561
I don't routinely cook meat, especially large cuts, but I need help with a cut of pork. It is labeled "fresh pork picnic" and weights 5.4 lbs. I want to serve it tomorrow (Nov 20)
is this cut well marbled? - doesn't marbling mean a juicier cooked meat?
I went to askthemeatman.com/hog_cuts_interactive_chart and it would appear to be a "pork picnic shoulder" or what's called an "arm picnic" (my cut doesn't seem to have any shank part). More information on this cut from the same site is shown Pork Picnic Shoulder but I find their info confusing
should I brine it first?
I do want moist meat and would like to try this method. I've collected a bunch of brining recipes.
> Is this a good cut to brine?
> how long should I brine it (Since the cut is 5.4 lbs, I thought 6 hours max, but maybe this is too long?).
cooking method - roast or braise?
I'd prefer to roast rather than oven braise but I want the meat to be tender (not necessarily falling off the bone, but tender and juicy). Braising is recommended for tougher cuts of meat but, if its been brined, shouldn't that do the trick?
If I go with roasting...
> Would you recommend a dry spice rub prior to putting it in the oven?
> If the meat tends to be tough, should I use a lower temp (say, 300-325F) plus longer time? (I have a meat thermometer so I can tell the internal temp when done.)
> should I remove the skin from the layer of fat on one side of the cut?
> would I put the side with the fat layer up or down on the rack in the roasting pan?
> I'd like to roast some root veggies along with the meat (carrots, turnips). Do I add them at the beginning or later? (My cookbook says if I roast the pork at 325F it should take about 35 minutes per lb, or about a total of 3 hours.)
TIA
is this cut well marbled? - doesn't marbling mean a juicier cooked meat?
I went to askthemeatman.com/hog_cuts_interactive_chart and it would appear to be a "pork picnic shoulder" or what's called an "arm picnic" (my cut doesn't seem to have any shank part). More information on this cut from the same site is shown Pork Picnic Shoulder but I find their info confusing
My cut has a thick layer of fat (with the skin on top) on one side but I can't really tell the distribution of fat throughout. If it is marbled, it should be tender, not tough, right? Or does marbling simply add taste and help keep the meat moist when cooking? I ask b/c I can't decide to braise it (lean meat) or roast it.
should I brine it first?
I do want moist meat and would like to try this method. I've collected a bunch of brining recipes.
> Is this a good cut to brine?
> how long should I brine it (Since the cut is 5.4 lbs, I thought 6 hours max, but maybe this is too long?).
cooking method - roast or braise?
I'd prefer to roast rather than oven braise but I want the meat to be tender (not necessarily falling off the bone, but tender and juicy). Braising is recommended for tougher cuts of meat but, if its been brined, shouldn't that do the trick?
If I go with roasting...
> Would you recommend a dry spice rub prior to putting it in the oven?
> If the meat tends to be tough, should I use a lower temp (say, 300-325F) plus longer time? (I have a meat thermometer so I can tell the internal temp when done.)
> should I remove the skin from the layer of fat on one side of the cut?
> would I put the side with the fat layer up or down on the rack in the roasting pan?
> I'd like to roast some root veggies along with the meat (carrots, turnips). Do I add them at the beginning or later? (My cookbook says if I roast the pork at 325F it should take about 35 minutes per lb, or about a total of 3 hours.)
TIA
