thanks for the lovely picture.
What temp are you going to run it? How long and at what temp will you pasturize it after the sous vide run?
250 for 3 to 4 hours to bark it up in the oven afterwards... recipe says 158 degrees for pulled pork but I'm thinking 165 for pasteurization?
That sound good, tho if you want the 158 is ok too. I asked cuz I've seen some SV meat recipes that didn't go over 140 and thats just a warm water bath, perfect for incubating bacteria
Dammit malt we were this close!
Cuz, SCIENCE!
ya some of the ground meat receipies are pretty scary too....
Haha! Wtf?
You need XL boil in bags for those.
I usually judge by the timerster it should be clearly labled..I'm in my 116th trimester so 450 (for the crispy skin) for 3 hours to burn off the sin would make me palatable
Hmm, I thought you were younger
Not the carbonite!!LOL Immediately made me think of this
