Soldato
Hey folks, bit of a dilemma, we took a large pork loin joint out the freezer yesterday morning, left it in the fridge all day, and last night about 11pm, it was still frozen! So we put it back in the inside fridge (rather than the garage one) and this morning took it out about 930 and left it on the side til which its still frozen but not as much as before, I cut the fat off the top, and was wondering a plan of action, several ideas, but looking for help/inspiration!
I have already made the rub, and that is on it already.
1) I have put it in now (1pm ish) at 110 degrees, and the aim, is to cook it til about midnight/1am (low and slow!) if I do that though, what do I do when I take it out? Leave it overnight outside? Then what? Put in fridge at 7am the next morning or so? Then heat for dinner later that day?
2) Increase temp and cook it for 5 hours? Then eat today
Sorry for sounding stupid, I was already annoyed that the middle section wasn't quite defrosted, hence the super low cooking temp to try and bring it up, then keep it cooking for ages.
Any ideas much welcomed, I am at the point now, where I can up the temp if needed....
I have already made the rub, and that is on it already.
1) I have put it in now (1pm ish) at 110 degrees, and the aim, is to cook it til about midnight/1am (low and slow!) if I do that though, what do I do when I take it out? Leave it overnight outside? Then what? Put in fridge at 7am the next morning or so? Then heat for dinner later that day?
2) Increase temp and cook it for 5 hours? Then eat today
Sorry for sounding stupid, I was already annoyed that the middle section wasn't quite defrosted, hence the super low cooking temp to try and bring it up, then keep it cooking for ages.
Any ideas much welcomed, I am at the point now, where I can up the temp if needed....
