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03-12-2019, 05:03 AM | #11 |
Raw Dog
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Re: Sous vide
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.
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