Thread: Sous vide
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Old 06-26-2019, 06:20 PM   #777
stearns
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Default Re: Sous vide

Quote:
Originally Posted by jonumberone View Post
Did you find the belly a little on the dry side?
I've done belly twice for 24 or more hours, and both times I was astonished at how dry and firm it was.
If I remember right it was around 154° for 24 hours.
I've settled on 170° for 8 hours as my go to for belly.
I find it to be much more succulent at that time and temp.

Interesting idea with the cheesecloth.
My butcher is retiring next weekend and closing down the shop after 25+ years, I went by today and picked up his last piece of pork belly, 2lb. Gonna cook it up this weekend and go for the 8 hours at 170*, I'll report back
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