Cooking and or baking.

[Plasnart]

How hot is really hot? 200? 230?


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Like I said exact temps from those more in the know. I dunno maybe 220 for the crackle then back to 180 for the cook?

[jay see]

So we have the job of doing a pork roast with crackling on Christmas Day. Never done one before. Ever.
Any tips to get the crackling right?


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Are you doing it on a rotisserie or in a baking dish? I like the dish for more favour and a moist meat or the rotisserie for a more even crackle.

Get the oven hot 230-250 while this is happening have the roast out of the fridge and up to room temperature. The skin should have cuts in it already, rub the skin with oil and heaps of course sea salt don't be shy. Cook for about 40 minutes or until the skin blisters. I've sometimes taken off the skin at this point and reduce heat to around 180 for about an hour (depending on the size of your pork) and then crank it up to that 240 odd for about 5-10 minutes with the skin back in and while the meat resting.

You probably will get some rubber tasting bits and some really good crackle, but hey who doesn't like some nice moist pork..

If you haven't got the pork yet, you could try this.

https://www.taste.com.au/recipes/cri...c-450272b40586

I've done it and it's easy and good.

Good luck with it..

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[mudski]

Are you doing it on a rotisserie or in a baking dish? I like the dish for more favour and a moist meat or the rotisserie for a more even crackle.

Get the oven hot 230-250 while this is happening have the roast out of the fridge and up to room temperature. The skin should have cuts in it already, rub the skin with oil and heaps of course sea salt don't be shy. Cook for about 40 minutes or until the skin blisters. I've sometimes taken off the skin at this point and reduce heat to around 180 for about an hour (depending on the size of your pork) and then crank it up to that 240 odd for about 5-10 minutes with the skin back in and while the meat resting.

You probably will get some rubber tasting bits and some really good crackle, but hey who doesn't like some nice moist pork..

If you haven't got the pork yet, you could try this.

https://www.taste.com.au/recipes/cri...c-450272b40586

I've done it and it's easy and good.

Good luck with it..

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Thanks mate. We'll be doing it in a dish. I have the conventional oven and also a steam oven, which is good for roasts but it may prevent the crackling from doing its thing.

[jay see]

Thanks mate. We'll be doing it in a dish. I have the conventional oven and also a steam oven, which is good for roasts but it may prevent the crackling from doing its thing.

C'mon mate, how did it come out..

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[mudski]

C'mon mate, how did it come out..

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Came out pretty good thank you. Unfortunately the crackle was over done. I wasn’t keeping a close watch and was a little too late when I saw it.


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[jay see]

Came out pretty good thank you. Unfortunately the crackle was over done. I wasn’t keeping a close watch and was a little too late when I saw it.


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Too many

Oh well you know for next time.

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[mudski]

Too many

Oh well you know for next time.

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Lol no. I cooked it Christmas morning. I just wasn’t paying attention more to the fact.
This new fancy oven we have, it’s got a pork roast cooking function. All we do is set the cooking temp per kg on the oven, put the temp probe in the meat and plug that into the oven and leave it. It cooks at a high temp for 20 minutes then auto resets the temp down to a cooking temp and turns off when the temp probe gets to 75c.
The meat came out great but I should have removed the crackling as you suggested.


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[MB]

Smoked Turkey Meatloaf Trial Tonight

(1.0kg of Turkey mince $5 special + 0.5kg Beef mince + 0.5kg Lamb mince)









Summary: Needs shiploads more Beef & Lamb with 100% Less Turkey


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[mudski]

Smoked Turkey Meatloaf Trial Tonight

(1.0kg of Turkey mince $5 special + 0.5kg Beef mince + 0.5kg Lamb mince)









Summary: Needs shiploads more Beef & Lamb with 100% Less Turkey


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A bit bland was it? Did you cook anything else to go with it?


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[jay see]

Biggest piece of meat that I've smoked 3kg. Been at the stall stage for nearly 2 hours.
Amazing how much it has shrunk.

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