Help with Timing!

Hey guys! I am still trying out my new Joule and am planning to make the Heavenly Honey Glazed Ham found in the Joule app. It calls for an 11 pound bone-in pork shoulder to be cooked at 136° F for 18 hours. Unfortunately, I wasn't able to find an 11 pound cut at any local store. I got an 8.48 pound cut instead. So my question is, how do I adjust the cook time for recipes in the app like this when I am using a different size? Is it proportional? So 18/11 would be 1.6363... hours per pound, so is my cook time ~13.88 hours? Would be nice to scale in the app (with the ingredients) automatically!

I'd really like to get this thing in the water bath soon if anyone happens to know! I love Joule so far, thanks!

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Comments

tshewman

Cook time will be the same in this case. You can go shorter or longer, no problem.

Nom_669351

Thanks for the quick reply! Could you explain why it is the same in this case? I'd really like to understand the theory behind it so I could understand to solve variations of the same problem in the future.

tshewman

The distance to the center of the meat from the surface is one of the most important factors. The fact that we are not changing the temperature means it is takes longer to denature the proteins to the point were they are undesirable. So, if we cook a steak (or whatever) at 135F, the temperature of the meat doesn't change. The proteins will continue to breakdown/change, but for an hour (or few hours) in most pork, beef and poultry products, the difference means it only gets more tender as the connective tissues break down. Then comes the time whern the texture changes where it's not as nice. E.G. Prime rib roast can be done quite nicely, but ca easily go 24hrs (that's what I usually do) The same goes for all cuts. Fish has a smaller window but the time is flexible there as well.

lfmichaud

Short cook time are defined by the time it take for the middle of the meat to reach the programmed temperature. (That's usually a few hours or less.) Long cook time are defined by the time needed for the texture you want. (Usually 6 hours or more)

In your case for a 18 hours cook we're going for texture and since your piece of meat will reach the temperature quickly it doesn't make a difference if the middle spend 17 hours instead of 16 for the larger piece at that temperature.

Nom_669351

Thanks guys!

Turned out great at 18 hours! Here is the result! I noticed the meat was definitely darker pink in the center though than the slice from this picture on the end.