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Sous Vide Mega Thread - Fine Dining for Dummies
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09-08-2018, 09:44 AM
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GGG
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Join Date: Aug 2008
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Quote:
Originally Posted by
Isbrant
Try pulled pork at 154 F for 24 hours. I used to do it at 165 but now do it at 154. My entire family prefers it that way.
Interesting, how would you describe the Difference in texture at 154F
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