Aussie Ora Posted December 19, 2016 Report Share Posted December 19, 2016 I thought I would try to do a pork loin the way churchi did and stuffed up lol. I scored the skin and salted it and left it in the fridge overnight to dry outwanted Ora to sit at 250 it decided 300 was more appropriate. OK so let it heat soak at 300 for 2.5 hrs. On it goes on the extender rackI upped the temp to 400Looks like the crackle is happening got it to 145 loving the thermapen but not the crackle I was afterbut the meat was tender as will give it another go Sent from my SM-P600 using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
ckreef Posted December 19, 2016 Report Share Posted December 19, 2016 Looks delicious. Have you thought of cutting the fat cap off and cooking it separately just for cracklin. I've cooked chicken skins separately just to eat crispy chicken skins. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 19, 2016 Author Report Share Posted December 19, 2016 I thought of getting it ready in the oven first then finishing it off on Ora. I've done crackle that way before but want to nail in one hit. The rotisserie method does this nicley will give it another go I'm sure churchi will chime in with the exact method Sent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 19, 2016 Report Share Posted December 19, 2016 Aussie, that loin looks super delicious and moist. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 19, 2016 Author Report Share Posted December 19, 2016 Aussie, that loin looks super delicious and moist. Cheers Mac it was just trying to find a decent crackle lol Sent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted December 19, 2016 Report Share Posted December 19, 2016 (edited) I'd go with the rotisserie method, myself. YMMV Also, it looks like you scored it too deep to me, just barely cut through the surface, maybe 1/4" deep. Might have been why you reached your IT before getting the crackle you wanted. Edited December 19, 2016 by tony b 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 19, 2016 Report Share Posted December 19, 2016 Looks delicious you guys always amaze me with your cooks. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 19, 2016 Author Report Share Posted December 19, 2016 I'd go with the rotisserie method, myself. YMMV Also, it looks like you scored it too deep to me, just barely cut through the surface, maybe 1/4" deep. Might have been why you reached your IT before getting the crackle you wanted. Definitely scored it to deep but in places buutstill should of been able to get some bubbling Sent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 19, 2016 Author Report Share Posted December 19, 2016 Looks delicious you guys always amaze me with your cooks. Cheers Bruce Sent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
tinyfish Posted December 20, 2016 Report Share Posted December 20, 2016 Pretty good results. The reast didn't want to cooperate. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 20, 2016 Author Report Share Posted December 20, 2016 Like I said I stuffed up what's new lol cut to deep into the skin I just sharpened my knives on my warthog and it went through like butter. I have a new plan of attack it's going to be epic. calling out for churchi save me mate lolSent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
bwright Posted September 22, 2017 Report Share Posted September 22, 2017 Guess you have it better down under. In the US it is very hard, if not impossible, to find pork loin with the skin on. I have tried several times to get cracklin on various things but always failed. I hope someone has a secret. Quote Link to comment Share on other sites More sharing options...
churchi Posted September 22, 2017 Report Share Posted September 22, 2017 Oh why am i only seeing this post now @Aussie Ora! haha. How have you been doing them sense? Have you had another go? I quite often do pork belly on the KK. I am doing one tonight in fact. Like you mentioned, cutting too deep through the skin will not work well for crackle. Cutting just enough is the trick. I am not so organised these days and dont get around to salting it the night before. I do however pour boiling hot water over the rind before i salt it before putting it onto the KK. The trick is to cook it enough, but not too much so the meat is ruined. Id much rather have a good cook on the meat than the best crackle you can cook with over cooked meat. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 22, 2017 Author Report Share Posted September 22, 2017 Oh why am i only seeing this post now [mention=2714]Aussie Ora[/mention]! haha. How have you been doing them sense? Have you had another go? I quite often do pork belly on the KK. I am doing one tonight in fact. Like you mentioned, cutting too deep through the skin will not work well for crackle. Cutting just enough is the trick. I am not so organised these days and dont get around to salting it the night before. I do however pour boiling hot water over the rind before i salt it before putting it onto the KK. The trick is to cook it enough, but not too much so the meat is ruined. Id much rather have a good cook on the meat than the best crackle you can cook with over cooked meat. Got my self a thousand prongs of death meat tenderizer works greatOutback kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
