Quote:
Originally Posted by Flynnster
Pork is by far my favorite sous vide meat. Chops, tenderloin, belly. It really lets you be comfortable with how well cooked the meat is without drying it out. I'm hoping to get my hands on some wild boar soon, much less lean than normal pork is these days.
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I've done plenty of belly and tenderloin, always been A+. Let us know if you find any boar
