12 hour pork.

[Technotrucker]

We've had a vacuum sealer for a few years, as we buy meat in bulk, bag it, freeze it job done.
Last month we went and bought a sous vide water bath, our first try was with steak....wow so soft you could cut it with a spoon..
Second try was with a couple of small pork chops, not bad, but not good, got to try harder

Just started on our 3rd recipe sous vide....mix the marinade and covered a slab of belly pork.



Next into the bag, vacuum packed.....like so.



Into the fridge overnight, then around 04.00 tomorrow morning straight in the water bath for around 12 hours...can't wait.

[sonicated]

Sounds lovely! How are you going to finish it off?

I've always thought about sous vide pork belly but wasn't sure if I could get the skin crackly. I usually do pork shoulder at 80C for 18 to 24 hours - easy and delicious pulled pork

[Technotrucker]

As this is all new to us we are following a couple of sites we've found. It looks to be easy to get good crackling. Try this guys site

[sonicated]

Thanks - let us know how it goes!