Cramptholomew wrote:Next, use some meat glue!
Transglutaminase (Meat Glue) - RM Formula - 50g/2oz https://www.amazon.com/dp/B00EIGV7MC/ref=cm_sw_r_cp_apa_i_mFj7Cb42BDDMF
Glad I am not alone in my thinking on the pork. I may make a bunch of Pulled at some point.Ronv69 wrote:I only use the sous vide for pulled pork. A pork roast IMHO is better just done in the oven if you want to slice it.
My wife wanted to sous vide some chicken hearts and gizzards tonight, but the instructions said 24 hours at 65c so she boiled them for 2 hours instead.
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