48 hour slow cooked meat?

Ricochet J · 10 Sep 2015 at 17:53

I've got a slow cooker and I want to do something absurd.

I've head of 48 hour slow cooked meat meals (pork, lamb etc). Has anyone tried this?

Any meat except from beef is fine with me.

There was a guy on another forum saying he's going to try a 2 week slow cooked pork joint.

hyperseven · 10 Sep 2015 at 18:00

Slow cooked Coke pork is yummy, never left it for 24hrs though probably about 10.

FrenchTart · 10 Sep 2015 at 18:06

48 hour cooked stuff tends to be sous vide. In a slow cooker there's not much point going above 10-12.

Ricochet J · 10 Sep 2015 at 18:08

FrenchTart said:
In a slow cooker there's not much point going above 10-12.

Why?

FrenchTart · 10 Sep 2015 at 18:08

Because the meat connective tissue will already have broken down as much as it's going to due to the higher temperatures compared to sous vide.

Ricochet J · 10 Sep 2015 at 18:27

FrenchTart said:
Because the meat connective tissue will already have broken down as much as it's going to due to the higher temperatures compared to sous vide.

Thanks - I never thought of that.

FrenchTart · 10 Sep 2015 at 18:40

One thing that might work would be something like ox tail but that's beef so not great. Pig trotters? Possibly not tempting, depending on how squeamish you are.

koolpc · 10 Sep 2015 at 18:46

Are slow cookers economical? I have seen them and some people swear by them to get meat cooked superbly. Everytime we cook meat in the oven, even for 4 hours, its still not fall apart gorgeous!

FrenchTart · 10 Sep 2015 at 19:11

Try giving it a few more hours. What kind of meat are you cooking? You want a traditionally tougher and/or fattier cut. For instance, loin and top rump joints aren't recommend. Try shoulder, shin, stuff like that.

Afaik they don't use that much energy to run and standard electric ovens are actually ridiculously power-hungry so I imagine they're worth it from a fuel economy point of view at least.

koolpc · 10 Sep 2015 at 20:30

So, slow cooker more efficient?

oli collett · 10 Sep 2015 at 20:37

A 2 week 'slow cooked' joint is going to have no texture left whatsoever unless you go down to around 52C, in which case you're bound to end up with bacteria issues in a slow cooker!

FrenchTart is right, above 10-12hrs in a slow cooker doesn't make sense

koolpc · 10 Sep 2015 at 21:08

But, normal slow cooker cooking. Is it more efficient than a 'normal' oven?

oli collett · 10 Sep 2015 at 21:58

koolpc said:
But, normal slow cooker cooking. Is it more efficient than a 'normal' oven?

Would have thought it's much more efficient as you're heating a smaller amount

koolpc · 10 Sep 2015 at 22:04

oli collett said:
Would have thought it's much more efficient as you're heating a smaller amount

Just curios as it is for a longer time

FrenchTart · 10 Sep 2015 at 22:20

Your question was answered above.

ganesh · 10 Sep 2015 at 23:18

Cook something for that long in a slow cooker and you'll end up with meat soup.

MooMoo444 · 11 Sep 2015 at 09:56

ganesh said:
Cook something for that long in a slow cooker and you'll end up with meat soup.

Which is absolutely not a bad thing! Can't beat a bit of good quality soup.

Glaucus · 11 Sep 2015 at 12:15

You'd have beef soup before then, wants it's fall apart there's no point, and even with tough cuts that's usually only around 6hrs, even 12hr stuff is usually pointless.
Unless as above it's sous vide

randomshenans · 11 Sep 2015 at 12:18

Depends what it is Glaucus, as I'd disagree. 12hr pork belly is the nuts

robj20 · 11 Sep 2015 at 12:24

Definitely more efficient, i have a pressure slow cooker and that's even better.