Dry meat in my slow cooker, where am I going wrong?

oligeo

I bought a slow cooker a few weeks ago (3.5l) and haven't had a great amount of success with it so far. Tonight I came home to find my gammon really really dry. It was a large joint, touching the sides in places, and I put a carton of pineapple juice in, which came half way up the sides, it was in for 9 hours, which I thought would be ok as I read 8-10 hours for a large joint of meat. But on trying it, it's dry.
Before taking it out, I noticed that the juices were bubbling, not quite as ferociously as a boil, but I was surprised, as I thought slow cooking it wouldn't get that high a temperature to bubble.

My braising steak on Saturday was a little on the dry side too, this was cooked for 6 hours in red wine and beef stock. The only real success was pulled pork, where I used shoulder of pork with a homemade BBQ sauce.

Any tips? Should I have cooked it for less? If that's the case, I'm a bit stuck, as I was hoping to be able to put a meal in the Slow cooker before leaving for work and school drop offs, at 8am, and the earliest we're ever home is 4pm, but wouldn't want to eat that early anyway.
Am I totally getting it wrong? Any advice gratefully received.

flea72

Maybe you arent adding enough liquid? How much is left in pan, when finished?

My slow cooker has 2 temps. I would only cook on low for 8hrs. If i put it on high, the same joint would be cooked in half the time. Mine does bubble, but not like boiling more like simmer, so the odd ploop.

I cant see how its dry tho. If meat is overstewed it tends to dissintergrate rather than toughen up. Is it all dry, or just the meat poking out the top of the gravy that wasnt kept basted?

Living_proof

Did you put it on high/low or auto? I have two SCs at present - one is enormous and heats very steadily but the smaller one is a bit fiercer. I still prefer the one I gave away - an old round Morphy Richards which was the best of the lot but being round didn't accommodate certain joints or a whole chicken, for instance. I only use high to get things up to temperature and then put on low for around six hours. There is certainly a point where meat can become chewy, even in a slow cooker. You could always use one of those timer plugs to start it off a little after you leave but you'd have to add on an hour or so to allow it to get up to temperature. Not for pork though.

oligeo

It was on low. It's all the meat, not just the bit poking out the top.

There isn't much cooking liquid left in the sc, maybe an inch, inch and a half. This after I've removed the joint.

pdw204

I have had the same problem with my slow cooker. Thought it was me! Having tested meat (mainly beef) it is either not tender (needs longer cooking) or dry. Am very interested to see any comments.

flea72

oligeo wrote: »

It was on low. It's all the meat, not just the bit poking out the top.

There isn't much cooking liquid left in the sc, maybe an inch, inch and a half. This after I've removed the joint.

If its not a naturally juicy joint, then you need to add more liquid. I tend to submerge my joints totally, but then again i do like alot of gravy. How tight fitting is the lid on the slow cooker?

oligeo

Lid is snug, no steam escaping out of the sides.
Will try next time to add more liquid, thanks.
I guess it is trial and error, I was just so disappointed as I was hoping this would enable me to come home to dinners.

amandaatnumber7

I've had this problem when the meat is too lean like chicken breast, my only other suggestion would be the temp but you did say it was on low

rosie383

Don't give up on it yet. You will be enjoying lovely dinners very soon I'm sure. Why not try something cheaper for a few meals? Like the spag bol which someone forgot about for 20 hours and turned out amazing. Which I personally can't wait to try!
Once you get a bit more familiar with your own SC then you could do the more expensive joints.

SailorSam

Do you wrap things in foil.
I'm never quite sure, i have today but lots of time i don't.

Redlady.....

Older slow cookers cooked at a lower temperature but because of food safety issues they are now made to cook at a higher temp, whatever the setting.

I bought a small Argos value one 2 or 3 years ago, purely because it was only 90 watts. Perfect for any slow cooking, I even do rice puddings in it. They don't sell it now unfortunately.