Is this cooking method likely to yield a tasty pork chop?
So I'm thinking of doing three things to a piece of pork.
- First salt it for a day
- Then Confit it
- Then Smoke it
Is this overkill or can this make some good pork?
Best Answer
So let's see what would happen:
- salting
- Assuming you mean brining, not too much. The meat would absorb some of the liquid, that would be unwanted in step 2.
- If you mean a dry rub with salt, the outer layer of the meat would dry out a bit. Not nice for a lean chop.
making confit
Slow simmering in fat would most likely render the lean meat of the chops tough. Confit is excellent for meat with a higher internal fat content - think duck legs vs. duck breast. Neck instead of chop could work.smoking
The meat from step 2 now contains a lot of fat (albeit little moisture), especially in the outer layer. Fat absorbs and binds scents. In perfume-making fat was used to extract aromatic oils that couldn't be heated. So the result of smoking the chops would be a lot more intense than you'd probably expect.
As I said in my comment: Smoked shoe leather. I wouldn't recommend it.
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Answer 2
Well, I see no reason this shouldn't work. Although I would change the process order slightly. If you think about it you're basically suggesting making smoked bacon and then confiting it.
- Brine the meat, adding moisture to the meat. (Make bacon)
- Smoke the Bacon (Smoked Bacon)
- Confit it...
Smoking wise I would advise a cold smoke as it will help stop the meat drying out before the confiting.
When doing the confit part I would highly recommend a really low fat/oil temperature, around 110c again to help stop the meat drying out and getting tough. Low and slow will save your meat.
When I say make bacon I don't mean brine it for 2 days but if you brine it for 4-8 hours you'll help start the osmosis without actually creating full on salted bacon.
It might taste great, but I see no reason why it wouldn't taste good. Maybe not the "Ultimate Pork Chop" ...
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